How to Make Beautiful Mint Chocolate Birthday Cake to Gift Loved Ones

How to make Chocolate Birthday Cake with Mint Flavor

• 1

  Grind and sift mint candy

  Add 165g of mint candy into the blender and blend until the candy is finely crushed.

  Then, filter the candy through a sieve for a smooth texture.

  

  
• 2

  Mix the dry ingredients

  Next, sift 55g of flour and 11g of cocoa powder and mix well to combine.

  
• 3

  Water bath method for eggs, heavy cream

  Put 2 eggs and 90g of peppermint candy powder into a new bowl. Then place the bowl of eggs into a pot of hot water and stir well to combine.

  Remove the bowl of eggs from the pot of water, then continue to add 30ml of heavy cream to the pot to warm it up to 50 degrees Celsius.

  Use a hand mixer to beat the egg mixture at medium speed for 6 minutes.

  After 6 minutes, lower the speed to low and continue to beat for another 2 minutes until the mixture is fluffy, lifting the whisk leaves a stream like a ribbon (Ribbon Stage).

  Purpose of warming the eggs: Warming the eggs will help them whip faster and stabilize their structure better. However, you should only warm the eggs to about 40 – 50 degrees Celsius, otherwise, if the eggs get too hot, they will cook and not whip well.

  

  

  

  
• 4

  Whip Egg Whites

  Put 1 egg white into a new bowl, using a mixer to beat at low speed until the egg becomes foamy like soap.

  Divide 30g of sugar into 3 parts, gradually adding each part one at a time and beating until dissolved. Beat each part of sugar for about 30 seconds at low speed before adding the next part.

  When adding the last part of the sugar to the egg, turn the mixer to high speed and beat the egg until it is fluffy, with a creamy texture, the mixture is sticky, shiny, and smooth. Lift the whisk to create stiff peaks that bend downwards.

  Note:

  • Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding it all at once.
  • The egg whites need to be at room temperature before whipping and must not contain any impurities such as oil, egg yolk, etc.

  

  
• 5

  Mix Chocolate Cake Batter, Pour into Molds

  Sift the dry flour mixture into the whipped egg yolk mixture.

  Use a spatula to gently fold the mixture from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavy ingredients up and fold them to the side. Continue this process until the mixture is well combined.

  Next, add 30ml of Heavy Cream warmed to 50 degrees Celsius and mix well.

  Then, add the whipped egg whites to the bowl and gently fold them in.

  Note: It is important to fold correctly; otherwise, it will break the small air bubbles in the whipped egg, causing the cake not to rise.

  Preheat the oven to 170 degrees Celsius for 15 minutes.

  Prepare a round mold lined with parchment paper, then pour the cake batter into it and bake for 30 minutes at 160 degrees Celsius.

  

  

  

  
• 6

  Blend oreo, make mint cream

  Put about 4 – 5 oreo cookie shells into the blender and blend until fine.

  Next, in a new bowl, add 300ml of heavy cream, 38gr of mint candy powder, and a little green food coloring. Place this bowl over a bowl of ice water and use a mixer to whip the mixture until it is 60% whipped.

  Tip: Whipped cream at 60% will be slightly thick, creating swirls but the whisk cannot form peaks.

  Pour the whipped cream mixture into a new bowl with a measurement of 140g and then place it in the refrigerator’s cool compartment.

  Then, continue to use the mixer to whip the remaining cream mixture until stiff peaks form but do not droop down.

  Finally, add the finely crushed oreo cookie crust and gently fold it in using a spatula to combine.

  

  

  

  
• 7

  Cut the cake, spread the cream

  First, dissolve 25g of mint candy powder in 50ml of hot water and let it cool. Use a knife to cut the cake into several pieces about the thickness of a small finger.

  Spread a layer of mint syrup on the first piece of cake, then spread a layer of mint cream on top with a thickness of about a small finger.

  Next, place 6 oreo cookie crusts on top of the cream and continue to cover it with a layer of mint cream.

  Place the second layer of cake on top, spread syrup evenly, and then cover with a layer of mint cream.

  For the third layer of cake, just spread a layer of syrup on top, then secure the cake with a thin layer of mint cream and place it in the refrigerator for 15 – 20 minutes.

  Tip: It is advisable to put the cake in the refrigerator to firm up the cream and prevent it from melting.

  Finally, whip 140g of remaining mint cream until stiff, then cover the cake completely and place it in the refrigerator for 15 minutes.

  

  

  

  
• 8

  Make chocolate sauce for topping and decoration

  Put 33g of dark chocolate, 30ml of heated heavy cream in a bowl and stir well until the chocolate melts.

  Let the chocolate mixture cool down to about 34 degrees Celsius, then drizzle it evenly over the cake to create a dripping effect.

  Note: The chocolate mixture when drizzled over the cake should not be too hot, otherwise it will melt the cream. Conversely, the chocolate should also not be too cold as it will solidify.

  Whip together 100ml of heavy cream and 12g of mint candy powder until stiff. Put the cream into a piping bag, then decorate the top of the cake with 6 Oreo cookies to complete.

  

  

  

  
• 9

  Final Product

  The mint chocolate cake has a simple but incredibly classy decoration. The cake, when eaten, has a soft and moist cake base, with a mild sweet and bitter cocoa flavor mingled with the refreshing, cool mint cream, extremely delicious but not heavy.