by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand120g White flour, sifted Ask a question about this ingredient
2 tablespoons Almond meal (plus extra to flour tin) Ask a question about this ingredient
110g granulated sugar Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
A pinch of salt Ask a question about this ingredient
3 tablespoons unsweetened cocoa powder (I used Hersheys) Ask a question about this ingredient
60 milliliters vegetable oil (about 1/4 cup) Ask a question about this ingredient
75 milliliters plain/vanilla yogurt (about 1/3 cup) Ask a question about this ingredient
50 g plain/milk choclate, melted Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
2 tablespoons chocolate liqueur (if the kids are not having any :-) Ask a question about this ingredient
50g sweet, soft, white mints, crushed Ask a question about this ingredient
75g plain/dark chocolate, melted Ask a question about this ingredient
2 tablespoons Creme Fraiche (Sour cream can be substituted) Ask a question about this ingredient
2 tablespoons icing/confectioners sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Preheat the oven to 170 degrees centigrade. While the oven is preheating, butter a brownie tin (28 X 18cm) and then sprinkle one tablespoon of almond meal round the pan so it coats the base and sides. This will help the cake slip out of the pan easier.
Ask a question about this stepIn a bowl, combine flour, almond meal, sugar, salt, baking powder and cocoa powder. Whisk well to combine.
Ask a question about this stepIn another bowl, combine oil, yogurt, eggs, melted chocolate, liqueur (if using) and vanilla extract. Whisk well to combine.
Ask a question about this stepMake a well in the centre of the dry ingredients and pour the yogurt-oil mixture into this centre. Combine with a whisk.
Ask a question about this stepSprinkle crushed mints all over the cake batter and fold in, using a spatula.
Ask a question about this stepPour into tray and bake in the middle of your preheated oven. You can check it/open the oven door after 18 - 20 minutes. Don't let bake loner than 20 - 22 minutes, or the cake will end up hard with super crusty edges...which you don't want!
Ask a question about this stepRemove from oven and let cook in tin for 5 - 10 minutes (on a wire rack). Then, run a spatula round the edge of the tin/cake to loosen. Place a plate over the top and tip out gently. Let cool before frosting (about 15 minutes).
Ask a question about this stepTo make the inverted ganache, combine melted chocolate, Creme Fraiche or Sour cream, icing/confectioner's sugar and vanilla extract. Stir well to combine and then using a spatula, spread over the top of the cake. You could also garnish it with raspberries and mint. Enjoy with coffee...or hot chocolate
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I love the flavors of mint and chocolate together, what a neat idea of a cake!