Mint Mousse Chocolate Cake

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RECIPE

Recipe credit: Indian delight
Picture credit: @_fatimalatif_
Bismillah hir Rahman nir Raheem
Choc cake
4 eggs,
ΒΎ cup castor sugar.
Beat till white.
Add ΒΌ cup oil and beat again.
In a seperate bowl mix ΒΌ cup cocoa with Β½ cup boiling water.
Sift 1 cup cake flour and 2 teaspoon baking powder together.
Fold into egg mixture and add a pinch of salt.
Then fold in cocoa mixture. Add 14 teaspoon mint essence and mix in.
Pour into 2 round pans and bake for 20-25 minutes @ 180.
Cool and decor.
Chocolate mint mousse topping πŸ’šπŸ’šπŸ’š
Recipe & Picture credit:
Fatima A Latif
@_fatimalatif_
Bismillah hir Rahman nir Raheem
Whip 1 cup bakels cream with 2 tablespoons cocoa powder.
Beat 1 tin nestle mint caramel treat till smooth.
Fold caramel treat into cream. Refrigerate till cakes are cool. Spread some topping on cake. Put the second layer of cake on top. Cover cover with mousse. Refrigerate cake. Melt dairy milk, once melted mix and add 2 tablespoons oil and a little milk to the consistency of your choice.
Drizzle on cake edge to create drip, then spread on top of cake. Melt white chocolate, once melted mix in 2 tablespoons oil and a little milk and mint green gel colouring mix till smooth. Drizzle in between dairy milk. Pipe mousse on cake. Decor with colored green choc and mint aero balls.
Enjoy. πŸ’šπŸ’šπŸ’šπŸ’šπŸ’š

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Cups to Grams

Butter
Cups Grams
1/4 cup of Butter 57 grams
1/3 cup of Butter 76 grams
1/2 cup of Butter 113 grams
1 cup of Butter 227 grams
Dry Goods
Cups Grams Ounces
1/8 c (2 tbsp) 16 g .563 oz
1/4 cup 32 g 1.13 oz
1/3 cup 43 g 1.5 oz
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz
Flour
Cups Grams
1/8 c (2 tbsp) 16 g
1/4 cup 32 g
1/3 cup 43 g
1/2 cup 64 g
2/3 cup 85 g
3/4 cup 96 g
1 cup 128 g
Sugar (Granulated)
Cups Grams
2 tbsp 25 g
1/4 cup 50 g
1/3 cup 67 g
1/2 cup 100 g
2/3 cup 134 g
3/4 cup 150 g
1 cup 201 g
Honey,Molasses & Syrup
Cups Grams
2 tbsp 43 g
1/4 cup 85 g
1/3 cup 113 g
1/2 cup 170 g
2/3 cup 227 g
3/4 cup 255 g
1 cup 340 g
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