When I created the recipe for this mint chocolate cake, I thought it wouldn’t rise very much during baking, and I’d end up with a small amount of cake. Well, it did rise, I had to cut it in two layers, and we ended up with five mini-cakes instead of the two I’d planned to make. Each cake was just the perfect size for two persons, so instead of making two servings as the title might suggest, this recipe makes 10 servings of deliciously moist mint chocolate cake! Luckily I’d made a lot of frosting in the hopes of leftovers.
Happy Valentine’s to everyone from me and Heikki!
As the mint flavoring I used crushed mint chocolate candies, more specifically a product called Marianne Crush from Fazer. It saved me from crushing the candies myself, and those candies come in wrappers, so it’s actually even more ecological to use the crushed ones. Marianne is essentially a candy cane candy with a heart of chocolate.
Mint Chocolate Cake:
- 1 dl plain soy yogurt
- 1 dl water
- 1/2 dl liquid vegan margarine
- 1/2 teaspoon apple cider vinegar
- 3/4 dl sugar
- 1 and 1/2 dl crushed mint chocolate candies
- 2 and 1/2 dl wheat flour
- 1 dl cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
To make the batter, I mixed the liquid ingredients (soy yogurt through apple cider vinegar) in one bowl, and the dry ingredients in another bowl. Then I combined the two and mixed with a wooden fork until combined. Now, I greased and floured a rectangular (23 cm X 15 cm) glass oven pan, spooned the batter in it, and baked the cake in 175 degrees Celsius for 35 minutes. Then I let the cake cool down completely before cutting it.
I first sliced the cake in two layers with a sharp knife. It is easiest to first cut around the edges, and then cut the whole cake along those lines. The edges are a little crusty, and the first cut steers the knife through the cake to make two even layers.
I cut off thin slices around the sides of the cake layers to get rid of the crusty parts, and since my baking dish had rounded corners, this also shaped my layers rectangular. Now, I cut each layer in 8 small squares.
Mint Chocolate Frosting:
- 1 package firm silken tofu (we had Mori-Nu)
- 1 dl confectioner’s sugar
- 1/2 dl agave syrup (or other liquid sweetener)
- 2 dl cashew nuts, lightly toasted and finely ground
- 200 g vegan chocolate, melted
- 1 dl crushed mint chocolate candies
I first mixed the tofu, sugar, agave syrup, and cashew nuts with my immersion blender until the mixture was completely smooth. This took maybe 5 minutes or so, and when I tasted the mixture, I got a little worried: it tasted like tofu. Very sweet, but still had the bitter vacuum-packed tofu taste. I poured in the crushed mint candy, blended for a few minutes, and the tofu magic happened: no taste of tofu, but instead a perfectly creamy mint-chocolatey flavor.
I melted the chocolate in water bath (like I did with the Chocolate Raspberry cake), poured it in the bowl, and whipped the frosting until it got a little fluffier and lighter in color. Then I refrigerated it until the cake had cooled down enough to be filled and frosted.
Assembling the cakes:
I spread each little layer with some of the frosting, and then piled three little squares to make five small layered cakes. There was one little square left over. Now, I spread more frosting up the sides of the cakes, and sprinkled them with crushed mint candy and chocolate shavings. Then we shared one little cake with Heikki, and refrigerated the rest.