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Chocolate and Mint Cake

Prep Time:20 mins

Cook Time:approx 50 mins

Serves:Serves

Ingredients

  • 125g Equagold 70% Belgian Style Couverture Dark Chocolate
  • 60 mls Water (1/4 cup)
  • 200g plain flour (1&1/3 cup)
  • 2 tbsp Equagold Premium Dutch Cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • A pinch of salt
  • 125g (1/2 cup) butter-melted
  • 300g (1&1/2 cups) sugar
  • 2 large eggs
  • 1/3 cup plain yoghurt
  • Ganache
  • 120g Equagold Belgian Style Couverture 53% Dark Choc
  • 120 mls cream
  • 30g Equagold Choc/peppermint/nougat paste –extra

Method

Pre heat the oven to 180oC Grease, and line a 23cm round cake tin with baking paper (or use the same size silicon cake pan) Melt the chocolate and water over a double boiler until melted. Set aside to cool. Meanwhile, beat the butter and sugar until creamy. Add the eggs one at a time, beating until just mixed after each one. Gradually mix in the dry ingredients alternatively with the yoghurt and the chocolate mixture. Pour the mixture into the cake tin. Bake 45-50 mins or until just firm and skewer comes out clean. Do not over cook. Leave to cool in the cake pan –sit it on a cake rack to cool the base more quickly.

Ganache

1. Put the 53% Chocolate into a medium sized bowl. 2. Bring the cream to the boil in a small pot, and then pour over the chocolate. Leave it to sit for 5 mins, then stir until the chocolate is smooth. 3. Take 1/3 of this mix and put it into another small bowl, and then leave the remaining 2/3 to cool until thick enough to spread (in the summer you may need to pop it into the fridge for 10-15 mins). 4. To the other 1/3, add the 30g of the Chocolate/mint/nougat paste, and stir until well combined with the melted chocolate & cream. 5. Set this aside to cool enough to spread.

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