Tuesday, April 3, 2007

Mint Chocolate Birthday Cake for Kevin!

Last Thursday was Kevin's birthday and he asked me to make him a mint chocolate cake! I was surprised to find that this vegan cake recipe is so incredibly good! The ganache/frosting we used, while not vegan, was the perfect complement. This cake was great with a scoop of vanilla ice cream. No pictures this time, we were too busy enjoying Kevin's birthday (and the cake)!

3 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
2 cups sugar
3/4 cup vegetable oil
1 tablespoon vanilla extract
1/2 tablespoon peppermint extract
1 1/2 cups (about 10 ounces) mint-flavored chocolate chips

Preheat oven to 350°F. Grease and flour three 9-inch-diameter cake pans with
1 1/2-inch-high sides. (Or take things easy on yourself and use greased parchment paper!)
Sift flour, cocoa powder, baking soda and salt into medium bowl.
Mix 2 cups cold water and sugar in large bowl until sugar dissolves. Mix in oil, vanilla extract, and mint extract. Whisk in dry ingredients. Divide cake batter among prepared pans.
Bake cakes 25-30 minutes. Cool cakes in pans. Cut cakes around edges of pan. Turn cakes out onto racks and cool completely.

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