1 c Mint-Chocolate Chips;Nestles 1/2 ts Baking Powder
1 1/4 c ;water, divided 1 1/2 c Brown Sugar; Firmly Packed
2 1/4 c Flour; Unbleached 1/2 c Butter, Softened
1 ts Salt 3 ea Eggs; Large
1 ts Baking Soda
CHOCOLATE MINT FROSTING
1/2 c Mint-Chocolate Chips;Nestles 1/4 ts Salt
1/4 c Butter 3 c Confectioners’ Sugar
1 ts Vanilla Extract 6 tb Milk
1 x Chocolate Leaves 1 x Chocolate Gratings
1 x Chocolate Curls
Preheat oven to 375 degrees F. In a small saucepan, combine
mint-chocolate chips and 1/4 cup of water. Cook over medium heat,
stirring constantly, until chips are melted and mixture is smooth. Cool
10 minutes. In medium bowl, combine flour, salt, baking soda, and baking
powder; set aside. In a large bowl, combine brown sugar and butter; beat
until creamy. Add eggs, 1 at a time, beating well after each addition.
Blend in chocolate mixture. Gradually beat in flour mixture alterantely
with remaining 1 cup of water. Pour into 2 greased and floured 9-inch
round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until
cakes test done. Coll completely on wire racks. Fill nd frost with
Chocolate Mint Frosting. Garnish as desired.
Combine over hot (not boiling) water, the mint-chocolate chips and butter.
Stir until chips are melted and mixture is smooth. Stir in vanilla
extract and salt. Transfer to a large bowl. Gradually beat in the
confectioners’ sugar alternately with milk; beat until smooth. (if
necessary add more milk until desired consistency is reached.)
Use chocolate curls and grated chocolate on top of the cake. Form a ring
of grated chocolate pieces around the outside edge and use the curls in
the center. To make chocolate leaves, select several small leaves, wash
and dry them and paint one side of them with melted chocolate. Chill
until firm and peel the leaf off the chilled chocolate. Use as garnish.