Best 3 Dutch Vandermint Torte With Vandermint Coffee Frosting Recipes

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Indulge in the delectable symphony of flavors with Dutch Vandermint Torte, an exquisite creation that harmonizes the rich, velvety texture of chocolate cake with the refreshing essence of Vandermint liqueur. This culinary masterpiece is elevated by a luscious Vandermint coffee frosting, a perfect complement that enhances the chocolate's depth with a hint of coffee's robust aroma. Discover the secrets behind this exceptional dessert as we unveil the step-by-step recipes for the cake, frosting, and the delightful Vandermint glaze that brings it all together. Prepare to tantalize your taste buds with this extraordinary treat that promises an unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH VANDERMINT TORTE WITH VANDERMINT COFFEE FROSTING



Dutch Vandermint Torte With Vandermint Coffee Frosting image

Make and share this Dutch Vandermint Torte With Vandermint Coffee Frosting recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 22

3/4 cup butter, 180 ml
1 7/8 cups brown sugar, 470 ml
3 eggs, well beaten
1/2 cup boiling water, 125 ml
1/4 cup mint chocolate liqueur, vandermint 60 ml
3 ounces bittersweet chocolate, 80 g
2 1/4 cups pastry flour, 560 ml
1 1/2 teaspoons baking soda, 8 ml
3/4 teaspoon baking powder, 4 ml
3/4 teaspoon salt
3/4 cup buttermilk, 180 ml
1 cup butter, at room temperature
4 1/2 tablespoons confectioners' sugar or 4 1/2 tablespoons icing sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons diluted instant coffee (or 1 tablespoon diluted instant coffee and 1 tablespoon vandermint liqueur)
1/3 cup light cream, 80 ml
1 cup granulated sugar, 250 ml
1 ounce bittersweet chocolate, 30g
1 tablespoon mint chocolate liqueur, vandermint 15 ml
1/2 teaspoon instant coffee, 3 ml
1 tablespoon hot water, 15 ml
2 tablespoons butter, 30 ml

Steps:

  • CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
  • Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
  • Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
  • Bake in a preheated 350°F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
  • FOR THE FILLING: Beat the butter with the confectioners' sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
  • VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
  • International Family Favorites Ron Kalenuik.

MINTED CHOCOLATE TORTE



Minted Chocolate Torte image

Our family has enjoyed this remarkable layered cake for years. It's a favorite for many occasions. -Barbara Humiston, Tampa, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 22

1/2 cup shortening
1-1/3 cups sugar, divided
2-1/4 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1-1/2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
3 large egg whites, room temperature
FILLING/TOPPING:
6 ounces semisweet chocolate, chopped
1/4 cup butter
1-1/4 cups confectioners' sugar
3 tablespoons hot water
1 teaspoon vanilla extract
Dash salt
FROSTING:
2 cups whipped topping
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 to 2 drops food coloring, optional
Mint Andes candies, chopped

Steps:

  • Grease and flour two 9-in. round baking pans; set aside. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and chocolate. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Pour into prepared pans. Bake or 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, melt the chocolate and butter over low heat; stir until smooth. Remove from the heat; transfer to a large bowl. Beat in the confectioners' sugar, hot water, vanilla and salt until smooth., Cut each cake into 2 horizontal layers. Place bottom layer on a serving plate; top with 1/3 cup of filling. Repeat layers 3 times. In a large bowl, gently combine the whipped topping, extracts and, if desired, food coloring. Frost the sides of the cake. Sprinkle top with Mint Andes Candies. Store in the refrigerator.

Nutrition Facts : Calories 308 calories, Fat 12g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 205mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CAKE WITH PEPPERMINT FROSTING



Chocolate Cake With Peppermint Frosting image

Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield One 8-by-8-inch square or 9-inch round cake

Number Of Ingredients 20

1/2 cup/105 grams grapeseed or other neutral oil, plus more for pan
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 (8-ounce/227-gram) container sour cream
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
3/4 cup/68 grams Dutch process cocoa powder, sifted if lumpy
1 cup/128 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup/55 grams hot water
1/2 cup/113 grams unsalted butter, softened
2 cups/200 grams sifted confectioners' sugar
2 teaspoons heavy cream or milk, plus more if needed
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract, plus more if desired
Pinch kosher salt (Diamond Crystal)
Red gel food coloring (optional)
Shaved chocolate and sprinkles, for decorating (optional)

Steps:

  • Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
  • In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
  • Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
  • Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
  • While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
  • Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

Tips:

  • Use high-quality, fresh ingredients for the best flavor.
  • Make sure your butter and cream cheese are at room temperature before creaming them together. This will help them mix together smoothly and create a light and fluffy frosting.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from melting.
  • If you don't have a springform pan, you can use a regular 9-inch cake pan. Just line the bottom with parchment paper and grease the sides.
  • To make the coffee frosting, simply brew a cup of strong coffee and let it cool completely. Then, add it to the frosting ingredients and mix until combined.
  • For a richer flavor, use dark chocolate chips in the cake batter.
  • To decorate the cake, you can use whipped cream, chocolate shavings, or fresh berries.

Conclusion:

The Dutch Vandermint Torte with Vandermint Coffee Frosting is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate cake, creamy frosting, and mint flavor, this torte is sure to be a hit. So next time you're looking for a special dessert to make, give this recipe a try.

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