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 Mint Chocolate Cake Recipe
Mint chocolate cake is an amazingly delicious dessert, which is also easy and quick to prepare. It perfectly combines a rich chocolate sponge cake with a cool refreshing creamy mint cream.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. 1. beat Eggs with salt and vanilla sugar to a light foam, then continue to beat until a fluffy mass is formed, gradually adding sugar; 2. add the melted butter, cocoa powder, sifted flour and baking powder to the beaten egg mass in several stages, and mix gently until smooth; 3. Put the dough in a form with high sides, greased with vegetable oil, bake for 40-45 minutes in a preheated 180 degree oven; 4. for the mint cream: grind the mint leaves in a blender with condensed milk, then pass through a sieve. Add the softened butter, cottage cheese, powdered sugar and beat everything thoroughly with a mixer until fluffy. The cream turns slightly green, if desired, you can add a dye; 5. Put the mint cream on a completely cooled sponge cake, flatten. Top with melted chocolate if desired. 6. Put the cake in the refrigerator for 2-3 hours, cut into portions.
    1. beat Eggs with salt and vanilla sugar to a light foam, then continue to beat until a fluffy mass is formed, gradually adding sugar; 2. add the melted butter, cocoa powder, sifted flour and baking powder to the beaten egg mass in several stages, and mix gently until smooth; 3. Put the dough in a form with high sides, greased with vegetable oil, bake for 40-45 minutes in a preheated 180 degree oven; 4. for the mint cream: grind the mint leaves in a blender with condensed milk, then pass through a sieve. Add the softened butter, cottage cheese, powdered sugar and beat everything thoroughly with a mixer until fluffy. The cream turns slightly green, if desired, you can add a dye; 5. Put the mint cream on a completely cooled sponge cake, flatten. Top with melted chocolate if desired. 6. Put the cake in the refrigerator for 2-3 hours, cut into portions.
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