My minty inspiration
Monday, July 14th, 2008
I’d volunteered to make dessert for my small group ministry tonight (how odd to think I’d ever be involved in anything with the word “ministry” in it, but that’s UUism for you. It’s fun stuff with churchy names.) Anyway, I’d volunteered to bring dessert thinking that I might be able to make a cake, something I love to do. I was trying to figure out what to make, and had been wanting to make a mint chocolate cake for some time now, but unable to find a recipe which suited me. I thought about the chocolate cake I often make that is always a huge hit. It’s a devil’s food cake with a whipped chocolate ganache filling and a chocolate ganache glaze. It’s actually not one of my favorite cakes, since the semi-sweet chocolate used makes it too bitter for my tastes, but the chocolate lovers are in heaven when I make it.
I usually stick to recipes when I bake, but it occurred to me that this recipe was the ideal base for my mint cake, and I had the idea of making a mint white chocolate version. Which is exactly what I did. Like most of my cakes, it isn’t the prettiest thing out there, but oh is this going to be good. Just based on the tastes I’ve had on the filling and glaze, it tastes heavenly. I can’t wait to try it. (Let’s hope I’m right.)
The hard part, other than keeping it intact on the ride there, is going to be making sure I have enough left to bring home a piece for Leah.
BTW, if anyone is interested in the recipe, I used the Devil’s Food Cake Cockainge from The All New, All Purpose Joy of Cooking with mint extract in place of vanilla, and their recommended Whipped Ganache Filling and Ganache Glaze, replacing the chocolate with white chocolate and again adding mint extract.


