Best Chocolate Creme De Menthe Cake Recipe Recipe 445 Recipes

CREME DE MENTHE FUDGE CAKE

Steps:

• 1. Heat oven to 350 degrees, If using a dark or nonstick pan...heat oven to 325. Spray bottom ONLY of 13x9-inch pan with baking spray with flour.
• 2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the creme de menth syrup or mint extract, and egg whites. After mixing for one minute on low, then add sour cream, and mix another minute on medium speed. Reserve 1 cup batter. Stir in 3 drops of the green food color into reserved batter; set aside. Pour remaining white batter into pan.
• 3. Drop green batter by generous tablespoonfuls randomly in 12 to 15 mounds onto batter in pan. Cut through batter with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.
• 4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Watch carefully so not to overbake! Run knife around the side of pan to loosen cake. Cool completely, about 1 hour.
• 5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping with 1/2 teaspoon of creme de menth syrup or mint extract along with the remaining 9 drops of green food color along with the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator. If desired..you can use REAL whipping cream..whip the cream until it comes to stiff peaks..then add remaining mint extract along with food coloring and frost cake and add andes mints on top.

CREME DE MENTHE LAYER CAKE RECIPE - (4.4/5)

Steps:

• Prepare a white cake mix as directed on package except replace 1/4 cup of the water with 1/4 cup of Creme De Menthe. If Creme De Menthe is not green add 2 or 3 drops of green food coloring to the batter. If your Creme De Menthe is green then you would not need the food coloring. If you don't want to use Creme De Menthe, make the cake as directed on the package and in addition add a teaspoon of mint extract to the batter with 2 or 3 drops of green food coloring. The alcohol does bake off so it's safe for little ones. Prepare either 2 (8 or 9-inch) round cake pans that will yield 2 layers, or 1 (9x13-inch) rectangular cake. Optional: add mini chocolate morsels to the batter just prior to putting in the oven and lightly swirl in. Bake according to package directions, and let cool. FROSTING: Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup, and vanilla, then allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly between the layers of the cake as well as on the top of the cake. Let it set in the refrigerator. WHIPPED CREAM FROSTING: Mix the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar, creme de menthe (if using), and food coloring. Continue whipping the cream until it is thick. Spread evenly on top of the entire cake. Garnish with chocolate sprinkles, more mini chocolate chips, or chocolate curls if you'd like. CHOCOLATE CURLS: To make the chocolate curls melt 3 squares of semi-sweet chocolate with 1 tablespoon of shortening. Spread the melted chocolate on a cookie sheet in a very thin, very, very thin layer on a cookie sheet. Pop it in the freezer for a couple minutes and then use a spatula to make the curls, by slowly scraping pieces of the chocolate off of the pan so that they curl. If the chocolate is too cold it will not curl so just give it a couple seconds. NOTES: Keep your finished cake in the refrigerator when not serving. The frosting and the whipped cream frosting can be made up to 2 or 3 days in advance and stored in the refrigerator. The finished cake can be made up to 5 hours in advance and kept in the refrigerator until ready to serve. This cake should not be left out for longer than 30 to 45 minutes.

CHOCOLATE CREME DE MENTHE CAKE RECIPE RECIPE - (4.4/5)

Steps:

• Directions: 1. Preheat oven to 350 Degrees. 2. Spray a 9 x 13 cake pan with nonstick baking spray set aside. 3. Melt 1 Tablespoon Butter in the microwave, then pour it into a large bowl and add the Cake Mix, Water, Eggs and Oil. Mix on low speed for 1 minute, then mix on high for 2 more minutes. 4. Stir in 1 Cup of the Andes Chocolate Crème De Menthe Pieces into the batter, then pour the batter into the prepared pan. 5. Bake for 34-38 minutes or until toothpick inserted in center comes out clean. All ovens cook differently so check the Cake at 20 minutes. 6. While Cake is cooling, you can prepare the frosting. 7. In a large bowl beat together the Cream Cheese and 1/4 Cup Butter until fluffy. Add the Mint Extract and mix an additional 30 seconds. 8. Add the Half & Half and the Powdered Sugar to the Cream Cheese mixture. Mix until well combined and the Frosting is smooth. 9. Lastly, beat in the Food Coloring until the Frosting is uniform in color. 10. Frost the completely cooled Cake using a Frosting spatula, then sprinkle 1/2 Cup Andes Chocolate Crème De Menthe Pieces on top. Recipe by: Hot Dish Homemaker

CREME DE MENTHE CAKE I

Steps:

• Prepare 1 box white cake mix as directed, except substitute 3 tablespoons Creme de Menthe flavoring or liqueur, for 3 tablespoons water.
• Pour into 13x9 inch pan and bake according to package directions.
• Remove from oven and while HOT, poke holes in cake with fork. Then pour chocolate syrup over the top. Refrigerate (or freeze, if desired). After cooling, mix whipped topping with 2 tablespoons of creme de menthe and spread on cake. Keep refrigerated. Freezes great!!

CHOCOLATE CREME DE MENTHE CHEESECAKE

Steps:

• PREHEAT OVEN TO 300 CRUST Mix together: 1 ⅔ c ice box cookies, sugar, melted butter Press into bottom of 10" spring pan CHEESECAKE Whip softened cream cheese with sugar Add eggs one at a time Add sour cream and vanilla Separate 3 cups of batter into separate bowl add melted chocolate bits Mix remaining batter with crème de menthe Layer batters in pan and marbleize with knife. Bake 1 ½ hours Shut oven off and let cool after cool remove sides of spring form pan leave on bottom to serve.

CRèME DE MENTHE CHEESECAKE

Steps:

• Heat oven to 300°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch springform pan.
• Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de menthe until well blended. Pour into crust-lined pan.
• Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
• Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate at least 3 hours before serving.
• Just before serving, carefully run knife around sides of pan to loosen; remove sides of pan. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with chopped mints. Store in refrigerator.

GâTEAU CHOCOLAT-MENTHE (CHOCOLATE-MINT CAKE)

Steps:

• Preheat the oven to 350°F. Generously butter a 9-inch springform pan and line the bottom with parchment.
• Melt the butter and pour it into a heatproof bowl, leaving the milky solids behind. Set aside somewhere warm.
• In a stand mixer or using handheld electric beaters, whisk the egg whites at medium speed until foamy. Add the sugar and the salt and continue to whisk until they form firm, but not dry, peaks.
• In a small bowl, lightly whisk the egg yolks until homogenous. Add the chocolate extract, if using. Pour this mixture over the egg whites and, using a rubber spatula, fold to incorporate. Set a sieve over the mixing bowl and sift the cornstarch, cake flour and cocoa powder onto the eggs. Fold these in until no streaks remain. Fold about half a cup of batter into the melted butter, then fold this butter mixture back into the batter.
• Pour the batter into the prepared pan and bake for 25 minutes, or until the surface springs back when touched and a knife inserted in the center comes out clean. Set on a cooling rack for 10 minutes before unmolding.
• Bring the water and sugar to a simmer over low heat and stir to dissolve sugar. Remove from heat and add the mint leaves. Allow to steep for around 20 minutes before removing the mint.
• Place the egg whites in one bowl and the confectioners' sugar in another. Dip each mint leaf into the egg whites, then hold the leaf above the bowl for a few seconds to let any excess egg drip off. Next, dip the leaf into the sugar. Give it a little shake to let any excess fall away. Place the leaf on a parchment-lined baking sheet and set aside to dry. If your kitchen is hot or humid, place in an oven on the lowest setting and turn off the oven. Let the leaves dry out as the oven cools.
• In a stand mixer or using handheld electric beaters, whip the cream until it is billowy. Sprinkle with the confectioners' sugar and whisk to incorporate. Drizzle with whatever source of mint you are using and whisk to incorporate.
• Bring ¾ cup of the cream to a boil and immediately pour over the chocolate. Allow the chocolate to melt for a minute, then whisk to create a smooth ganache. Set aside to come to room temperature. This shouldn't take more than about 10 minutes. If it gets too cold, it will start to solidify, which you don't want. If that happens, warm it up a tiny bit-just enough that it stirs easily.
• In a stand mixer or using handheld electric beaters, whip the remaining cream until you see soft, but structured, peaks. Stir a third of this whipped cream into the ganache to lighten it, then fold the remaining ganache into the whipped cream with a rubber spatula. Use immediately.
• Slice génoise into two horizontally. Brush both halves of the génoise with the mint syrup. Allow to absorb. Repeat. And repeat a third time. Set aside for 10 minutes.
• Slather the bottom layer with the whipped chocolate ganache. Cover with the top layer. Ice this with ganache. Decorate by creating a border of candied mint leaves.
• Serve with a generous dollop of the mint Chantilly.

CREME DE MENTHE CAKE

Steps:

• Combine cake mix, pudding mix, orange juice, oil and creme de menthe.
• Add eggs, one at a time, beating about 10 minutes at medium speed.
• Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan.
• Add chocolate syrup to remaining batter; pour over other batter.
• Bake at 350 degrees for 1 hour. Cool completely and frost.
• FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.