Chocolate-Mint Brownie Cake

Name: Chocolate-Mint Brownie Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 118 milliliters all purpose flour; 2 larges eggs; 0 teaspoons ground cinnamon; 1 sprig Fresh mint; 1 teaspoons peppermint extract; 170 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 8 servings Halved strawberries; 237 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 57 grams unsweetened chocolate, chopped; 1 teaspoon vanilla extract; 6 Tbsps whipping cream; 170 grams good-quality white chocolate (such as Lindt or Bakers), chopped

You can never have too many American recipes, so give Chocolate-Mint Brownie Cake a try. This recipe serves 8. One serving contains 604 calories, 7g of protein, and 36g of fat. Head to the store and pick up all purpose flour, butter, chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth.

Ingredients you will need

Chocolate

Butter

All Purpose Flour

Water

Equipment you will use

Baking Paper

Double Boiler

Cake Form

Oven

Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla.

Ingredients you will need

Chocolate

Vanilla

Butter

Sugar

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.

Ingredients you will need

Cinnamon

All Purpose Flour

Equipment you will use

Frying Pan

Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.

Equipment you will use

Baking Paper

Oven

Knife

Frying Pan

Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth.

Ingredients you will need

White Chocolate

Whipping Cream

Water

Equipment you will use

Double Boiler

Remove from over water. Stir in peppermint extract.

Ingredients you will need

Peppermint Extract

Water

Spread icing evenly over top of cake.

Ingredients you will need

Spread

Icing

Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.

Ingredients you will need

Icing

Bring cream to simmer in heavy small saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Place cake on rack set over baking sheet.

Equipment you will use

Baking Sheet

Pour half of glaze over top of cake.

Ingredients you will need

Glaze

Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable.

Ingredients you will need

Glaze

Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Ingredients you will need

Glaze

Let cake stand at room temperature at least 3 hours before serving.

Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired

Ingredients you will need

Chocolate Curls