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Chocolate-Mint Love Cake with Mint Ganache

chocolate-mint love cake with mint ganache ready to be served
Prep Time
1h 55 min
Yields
18 servings

Chocolate and mint are a classic combo.

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ingredients

Cake

Canola spray
1 16.5-oz
box chocolate cake mix plus ingredients for baking listed on the box
¼
tsp peppermint extract
1 32-oz
container part-skim ricotta cheese
4
ounce mascarpone
¾
cup sugar
4
large eggs
1
tsp vanilla extract

Ganache

1 10-oz
bag bittersweet chocolate chips
5
ounce heavy cream
1
tbsp light corn syrup
tsp peppermint extract
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directions

Step 1

Preheat the oven to 350ºF. Lightly grease a 9-by-13-inch baking pan with canola spray.

Step 2

Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.

Step 3

Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white.

Step 4

Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes.

Step 5

Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth.

Step 6

Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.

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