Super Easy Thin Mint Pound Cake
Try this Super Easy Thin Mint Pound Cake recipe, or contribute your own.
Try this Super Easy Thin Mint Pound Cake recipe, or contribute your own.
- Carbohydrate 11.4981492041164 g
- Cholesterol 10.1731250010924 mg
- Fat 3.71253656308698 g
- Fiber 0.128205001912348 g
- Protein 0.300041125485243 g
- Saturated Fat 2.3343705503529 g
- Serving Size 1 1 to 10 (18g)
- Sodium 38.7835375358414 mg
- Sugar 11.3699442022041 g
- Trans Fat 0.243471287527934 g
- Calories 82 calories
Step-by-step
- Remove pound cake from package and place on a sheet of wax paper and set aside.
- Combine the powdered sugar, cocoa powder, butter, peppermint extract and heavy cream in the bowl of your stand mixer, fitted with the paddle attachment and beat on low speed until mixture comes together.
- Increase speed to medium and beat until a play-doh texture forms (about 2 minutes). If the dough is too sticky, add more powdered sugar.
- Place dough on a sheet of wax paper and quickly shape into the same width and length as the pound cake, then lay it on top of the cake, gently pressing down so it adheres.
- Melt the candy melts according to package instructions and pour over the top of the cake, letting is drip down the sides.
- Let cool until firm.
- Cut into slices and serve.
- Enjoy!
A dense, buttery crumb anchors a sharp layer of peppermint fondant and a glossy, snap-finish chocolate coating that shatters cleanly under the knife. Producing this style of dessert relies heavily on managing sugar crystal growth and fat melting points.
- Use a stand mixer fitted with a paddle attachment to process the powdered sugar and butter mixture; hand stirring cannot exert enough shear force to build the required pliable consistency.
- Roll the peppermint dough between sheets of wax paper to ensure uniform thickness before layering it onto the thawed cake base.
- Melt the chocolate candy melts in a heatproof bowl using thirty-second intervals in the microwave to prevent the cocoa butter from seizing.
- Pour the melted chocolate over the cake only after the candy reaches a fluid temperature of approximately 110 degrees Fahrenheit so it flows evenly down the sides without melting the underlying peppermint layer.
Excess moisture is the primary enemy of this preparation, as water droplets will cause the powdered sugar coating to dissolve into a sticky syrup. Store the sliced dessert in an airtight container at room temperature for up to three days to maintain the structural integrity of the chocolate shell.
