{"id":19757,"date":"2019-10-28T12:53:28","date_gmt":"2019-10-28T19:53:28","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=19757"},"modified":"2019-10-28T12:53:28","modified_gmt":"2019-10-28T19:53:28","slug":"recipe-katherine-sabbaths-slice-of-choc-mint-heaven","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-katherine-sabbaths-slice-of-choc-mint-heaven","title":{"rendered":"Recipe: Slice of Choc-Mint Heaven from Katherine Sabbath"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"750\"  height=\"1000\"  class=\"wp-image-19758 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 750px) 100vw, 750px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Slice-of-Choc-Mint-Heaven-750x1000.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-750x1000.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-225x300.jpg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-768x1024.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-380x507.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-800x1067.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-80x107.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven-60x80.jpg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2019\/10\/20114703\/Slice-of-Choc-Mint-Heaven.jpg 1125w\" ><\/figure>\n\n\n<p class=\"wp-block-paragraph\">We follow up Katherine Sabbath\u2019s amazing <a href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipe-the-bondi-hipster-from-katherine-sabbath\">Bondi Hipster<\/a> with a perfect holiday offering full of rich chocolate and festive mint.<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>Slice of Choc-Mint Heaven<\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">Serves 16<\/p>\n\n\n<p class=\"wp-block-paragraph\"><strong>Choc-heaven cake <\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">Cooking oil spray<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 cups (320 g) self-raising flour<\/p>\n\n\n<p class=\"wp-block-paragraph\">1\u00be cups (385 g) caster sugar<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00be cup (85 g) cocoa powder<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon bicarbonate of soda (baking soda)<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd teaspoon salt<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon instant coffee powder<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 cup (250 ml) buttermilk, at room temperature<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (115 g) melted coconut oil<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 large eggs, at room temperature<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons vanilla extract<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 cup (250 ml) boiling water<\/p>\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 160\u00b0C (320\u00b0F) fan forced. Grease two 18 cm (7 inch) round cake tins with cooking oil spray and line with baking paper.<\/li>\n<li>Using an electric mixer fitted with the paddle attachment, whisk the flour, sugar, cocoa, bicarbonate of soda, salt and coffee powder until combined.<\/li>\n<li>Add the buttermilk, coconut oil, eggs and vanilla and mix on medium speed until well combined. Reduce the speed, carefully add the boiling water and mix until well combined.<\/li>\n<li>Divide the batter between the cake tins. Bake for 45\u201350 minutes or until <br \/>a skewer inserted into the centre of the cakes comes out clean. Remove from the oven and allow the cakes to cool for about 20 minutes, then remove from the tins and transfer to a wire rack to cool completely.<\/li>\n<\/ol>\n\n\n<p class=\"wp-block-paragraph\"><strong>Mint buttercream <\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (125 g) unsalted butter, softened<\/p>\n\n\n<p class=\"wp-block-paragraph\">1\u00bd cups (210 g) icing (confectioners\u2019) sugar, sifted<\/p>\n\n\n<p class=\"wp-block-paragraph\">Green gel food colouring<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons peppermint essence<\/p>\n\n\n<ol class=\"wp-block-list\">\n<li>Using an electric mixer, beat the butter until pale and creamy.<\/li>\n<li>Add the icing sugar, one large spoonful at a time, beating constantly until smooth and combined. Tint with the green colouring until the desired shade is reached.<\/li>\n<li>Add a small amount of the peppermint essence and beat until combined. Continue adding the peppermint essence until you\u2019re happy with the taste.<\/li>\n<\/ol>\n\n\n<p class=\"wp-block-paragraph\"><strong>Chocolate Gaze <\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">7 (11 g\/\u00bc oz) gelatine sheets<\/p>\n\n\n<p class=\"wp-block-paragraph\">1 cup (220 g) caster sugar<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u2154 cup (75 g) cocoa powder<\/p>\n\n\n<p class=\"wp-block-paragraph\">100 ml (3\u00bd fl oz) thick (double) cream<\/p>\n\n\n<p class=\"wp-block-paragraph\">\u00bd cup (125 ml) water<\/p>\n\n\n<p class=\"wp-block-paragraph\">50 g (1\u00be oz) dark chocolate, <br \/>roughly chopped<\/p>\n\n\n<ol class=\"wp-block-list\">\n<li>Put the gelatine in a shallow bowl of cold water to soften for 5 minutes.<\/li>\n<li>Combine the sugar, cocoa, cream and water in a saucepan over medium heat. Stir until melted, then bring to the boil, stirring until smooth. Remove from the heat, add the chocolate and stir until melted. Set aside to cool <br \/>for 5 minutes.<\/li>\n<li>Squeeze any liquid from the gelatine sheets and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl. Transfer the <br \/>glaze to the fridge to cool and thicken for about 1 hour or until it reaches <br \/>the consistency of thick mayonnaise.<\/li>\n<\/ol>\n\n\n<p class=\"wp-block-paragraph\"><strong>Assembly and decoration<\/strong><\/p>\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons apricot jam, sieved<\/p>\n\n\n<p class=\"wp-block-paragraph\">2 gummy spearmint leaves<\/p>\n\n\n<ol class=\"wp-block-list\">\n<li>Working on a cake turntable or lazy Susan, use an offset spatula to cover the top of the bottom layer of cake with a generous amount of buttercream, spreading it right to the edge.<\/li>\n<li>Place the second layer of cake on top and gently press down to secure. Use an offset spatula to smooth the excess buttercream so that it very lightly covers the side and gives a smooth edge.<\/li>\n<li>Gently warm the apricot jam and lightly brush it over the cake, covering <br \/>the side and top. Chill in the refrigerator for 30 minutes.<\/li>\n<li>Place the chocolate glaze in a heatproof bowl and gently stir over a pan <br \/>of simmering water (or microwave at 20-second intervals, stirring after each) until melted. Allow to cool slightly for 5\u201310 minutes.<\/li>\n<li>Transfer the chilled cake to a wire rack sitting on a large baking tray to catch any excess glaze. Pour the glaze over the cake, making sure it completely covers the cake. Use an offset spatula to carefully smooth <br \/>over the top and side, if needed.<\/li>\n<li>Leave the cake to set for an hour or so, then carefully transfer to a cake stand or cake board. Decorate the cake with gummy spearmint leaves.<\/li>\n<\/ol>\n\n\n<p class=\"wp-block-paragraph\"><strong>Decorating Tips<\/strong><\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>I use a large barbecue spatula and a large offset spatula to transfer <br \/>the finished cake to the cake stand, board or platter.<\/li>\n<\/ul>\n\n\n<p class=\"wp-block-paragraph\">storage<\/p>\n\n\n<ul class=\"wp-block-list\">\n<li>The cake is best served at room temperature. It can be refrigerated for 5 days or frozen for 2 months.<\/li>\n<li>The glaze can be made up to 3 days in advance and stored in the fridge, covered with plastic wrap. Gently reheat it and allow it to cool slightly before pouring onto the cake.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"We follow up Katherine Sabbath\u2019s amazing Bondi Hipster with a perfect holiday offering full of rich chocolate and&hellip;\n","protected":false},"author":5,"featured_media":19758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[3046,4971,7533,7534,7535,12796],"class_list":["post-19757","post","type-post","status-publish","format-standard","has-post-thumbnail","category-phoenix-recipes","tag-chocolate-mint-cake","tag-featured","tag-katherine-sabbath","tag-katherine-sabbath-cake","tag-katherine-sabbath-recipe","tag-slice-of-choc-mint-heaven","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe: Slice of Choc-Mint Heaven from Katherine Sabbath<\/title>\n<meta name=\"description\" content=\"We follow up Katherine Sabbath&#039;s amazing Bondi Hipster with a perfect holiday offering full of rich chocolate and festive mint. 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