Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Hot in Cleveland Reunion
Chocolate-Mint Love Cake with Mint Ganache
Getting reviews...
- Level: Easy
- Total: 1 hr 55 min (includes cooling and setting times)
- Active: 25 min
- Yield: 18 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 391
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 10 g
- Cholesterol
- 85 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 1 hr 55 min (includes cooling and setting times)
- Active: 25 min
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 391
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 10 g
- Cholesterol
- 85 mg
- Sodium
- 301 mg
Ingredients
Cake:
Ganache:
Directions
- For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray.
- Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.
- 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.
- 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.
- For the ganache: 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.
- Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.
