Chocolate-Mint Love Cake with Mint Ganache
- Level: Easy
- Yield: 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 391
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 10
- Cholesterol
- 85
- Sodium
- 301
- Total: 1 hr 55 min (includes cooling and setting times)
- Active: 25 min
Ingredients
Cake:
Canola spray
One 16.5-ounce box chocolate cake mix plus ingredients for baking listed on the box
1/4 teaspoon peppermint extract
One 32-ounce container part-skim ricotta cheese
4 ounces mascarpone
3/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
Ganache:
One 10-ounce bag bittersweet chocolate chips
5 ounces heavy cream
1 tablespoon light corn syrup
1/8 teaspoon peppermint extract
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.