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    Mint Chocolate Cake

    Source of Recipe

    Mint Chocolate Cake

    Chocolate Ganuche

    * 1 c. heavy cream
    * 2 c. semi sweet chocolate chips


    Serves 14-16

    Bake at 350-degrees

    2 18.25 ounce chocolate cake mixes (Devil's Food, Fudge etc.) Prepare and bake both cake mixes according to directions on the box. Using (4) 9 inch round cake pans that have been greased and floured. Allow to cool completely or freeze to make it easier to frost and assemble.

    Place cream in a small sauce pan and place on medium heat until bubbles start to form around the edge of the pan. Pour chocolate chips into the cream and stir until smooth. Set aside.

    Whipped Mint Frosting

    * 3 c. heavy cream, whipped stiff
    * 1 8 oz. container of frozen whip topping, thawed
    * 1/8 tsp. Mint flavoring (or more according to taste)
    * 1-2 drops green food coloring


    Trim the tops off 3 cake layers where they start to round from the side to the top. (Reserve the trimmed tops and 4th layer for other recipes such as cake balls) Place one layer on serving plate, cut side up. Place 1/3 of the ganuche on the top and spread so it will slightly run down the sides. Place 1/3 of the Mint Frosting and spread just to the edge of cake. Repeat with cake, ganuche, and whipped cream frosting. Garnish with Chocolate Curls and mint leaves.

    Chocolate Curls

    * Use a 7 oz Hershey bar, chocolate molding chocolate or chocolate bark.


    Warm 10 seconds in the microwave and peel with a carrot peeler.




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