Mint Chocolate Cheesecake Cake
Mint Chocolate Cheesecake Cake
Ingredients:
For the Cake:
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1/2 cup cake flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 2 tbsp cocoa powder
• Green food coloring (optional)
• Powdered sugar, for dusting
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
For the Mint Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp peppermint extract
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan. Line it with parchment paper and grease the parchment paper.
2. In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Add vanilla extract and green food coloring if desired.
3. Sift together cake flour, salt, baking powder, and cocoa powder in a separate bowl. Gradually mix into the egg yolk mixture until smooth.
4. In a clean bowl, beat egg whites until stiff peaks form. Gradually add remaining 1/4 cup of granulated sugar.
5. Gently fold beaten egg whites into the egg yolk mixture until smooth.
6. Spread the batter into the prepared pan and bake for 12-15 minutes until the cake springs back when touched.
7. Invert the cake onto a powdered sugar-dusted towel and roll it tightly while still warm. Let cool completely.
8. Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
9. Make the mint chocolate ganache by pouring hot cream over chocolate chips and peppermint extract. Stir until smooth.
10. Unroll the cooled cake and spread the cheesecake filling evenly. Drizzle the mint chocolate ganache over the filling.
11. Roll the cake again and refrigerate for at least 1 hour to set.
12. Before serving, dust with cocoa powder or powdered sugar if desired. Slice and enjoy!
This delicious Mint Chocolate Cheesecake Cake serves 8-10 people and is a perfect treat for any occasion. Enjoy the blend of mint and chocolate flavors in every bite!
Lemon Dream Velvet Cake
Ingredients:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
2 tbsp lemon zest
1/4 cup lemon juice
Lemon Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar
1/4 cup heavy cream
2 tbsp lemon zest
1/4 cup lemon juice
1 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, lemon zest, lemon juice, and vanilla extract. Beat until smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake, decorating as desired with lemon slices and mint leaves.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 12.
Berry Citrus Burst Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 1 orange
Zest of 1 lemon
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/2 cup buttermilk, at room temperature
For the Berry Citrus Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
Zest of 1 orange
Zest of 1 lemon
For Garnish:
Fresh berries (such as strawberries, raspberries, blueberries)
Orange slices
Lemon slices
Fresh mint leaves
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and citrus zests.
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, lemon juice, and buttermilk, and mix until smooth and well combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Berry Citrus Glaze:
In a small bowl, whisk together the powdered sugar, orange juice, lemon juice, and citrus zests until smooth.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake is still warm, poke holes in the top using a toothpick or skewer. Drizzle the glaze over the warm cake, allowing it to soak in.
Let the cake cool completely before garnishing with fresh berries, orange slices, lemon slices, and mint leaves.
Slice and serve this vibrant and flavorful Berry Citrus Burst Cake as a delightful treat for any occasion!
Enjoy the burst of citrus and berry flavors in every bite of this delightful cake!
Yield:
This recipe makes one Berry Citrus Burst Cake, serving about 8-10 slices.