Mint Chocolate Chip Cake with Peppermint Crème Anglaise
Dessert

Mint Chocolate Chip Cake

with Peppermint Crème Anglaise

70 MIN
$17.99 8 Servings
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From the Test Kitchen

This crowd-pleasing chocolate cake—featuring both chocolate chips and cocoa powder—gets a lift from the peppermint crème anglaise you'll drizzle on top after baking.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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Nutrition Label
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ingredients
Mint Chocolate Chip Cake with Peppermint Crème Anglaise
Title
  • 1 Pasture-Raised Egg
  • ⅔ cup All-Purpose Flour
  • 4 oz Semi-Sweet Chocolate Chips
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • ⅓ cup Peppermint-Flavored Crème Anglaise
  • ¼ cup Cream
  • ½ cup Sour Cream
  • ½ cup Sugar
  • 1 Tbsp Light Brown Sugar
  • 2 oz Salted Butter
  • 1 tsp Baking Powder
Make the batter
1 Make the batter

Place an oven rack in the center of the oven, then preheat to 350°F. In a bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt. Place the butter and half the chocolate chips in a separate, large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Whisk to combine. To the bowl of melted chocolate and butter, add the egg, granulated sugar, brown sugar, sour cream, and cream (shaking the packet before opening). Whisk to combine. Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Fold in the remaining chocolate chips.

2 Bake the cake

Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 35 minutes, rotating the pan halfway through, or until cooked through and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and let cool about 20 minutes, or until room temperature.

Bake the cake
Finish & serve your dish
3 Finish & serve your dish

Once cooled, drizzle the peppermint crème anglaise onto the baked cake. Cut into equal-sized pieces. Enjoy!

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