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Chocolate Mint Crock Pot Cake
Recipe

20 INGREDIENTS • 16 STEPS • 4HRS 30MINS

Chocolate Mint Crock Pot Cake

5
1 rating
This cake has is baked in a crock-pot and produces a dense, fudgy, and insanely moist cake. Topped with cream cheese frosting and crushed peppermint candies, this cake is an excellent choice for a birthday celebration or Valentine's Day.
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Chocolate Mint Crock Pot Cake
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This cake has is baked in a crock-pot and produces a dense, fudgy, and insanely moist cake. Topped with cream cheese frosting and crushed peppermint candies, this cake is an excellent choice for a birthday celebration or Valentine's Day.
4HRS 30MINS
Total Time
$1.73
Cost Per Serving
Ingredients
Servings
8
US / Metric
Egg
1
Dry Mustard
1/2 tsp
Dry Mustard
Salt
1/2 tsp
Lemon
1
Lemon, juiced
3 Tbsp juice per 8 servings
Cayenne Pepper
1 dash
Cayenne Pepper
Vegetable Oil
1 cup
Vegetable Oil
Baking Soda
1 tsp
Baking Soda
Granulated Sugar
1 1/2 cups
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Water
1 cup
Hot Water
Mint Extract
1 tsp
Mint Extract
Unsalted Butter
1 cup
Unsalted Butter, room temperature
Cream Cheese
1 cup
Philadelphia Original Soft Cheese, softened
Peppermint Extract
1 tsp
Peppermint Extract
Powdered Confectioners Sugar
4 cups
Powdered Confectioners Sugar
Red Food Coloring
1 dash
Red Food Coloring
Hard Peppermint Candy
to taste
Hard Peppermint Candies, crushed
Nutrition Per Serving
VIEW ALL
Calories
1027
Fat
60.0 g
Protein
5.8 g
Carbs
120.6 g
Add to plan
logo
Chocolate Mint Crock Pot Cake
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Into a blender add the Egg (1), Dry Mustard (1/2 tsp), Salt (1/4 tsp), Granulated Sugar (1/2 tsp), juice from Lemon (1), Cayenne Pepper (1 dash) and Vegetable Oil (1/3 cup).
step 1 Into a blender add the Egg (1), Dry Mustard (1/2 tsp), Salt (1/4 tsp), Granulated Sugar (1/2 tsp), juice from Lemon (1), Cayenne Pepper (1 dash) and Vegetable Oil (1/3 cup).
step 2
On medium high speed add the remaining 2/3 cup of Vegetable Oil (2/3 cup) in a slow drizzle through the top opening of the blender until thick and creamy. Set this "real mayonnaise" mixture aside.
step 2 On medium high speed add the remaining 2/3 cup of Vegetable Oil (2/3 cup) in a slow drizzle through the top opening of the blender until thick and creamy. Set this "real mayonnaise" mixture aside.
step 3
Grease and flour your cake pan. For extra security, cut a round of parchment paper to fit the bottom of the pan and spray the parchment with vegetable spray. Set aside.
step 4
Combine the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Granulated Sugar (1 1/2 cups), Salt (1/4 tsp) and Unsweetened Cocoa Powder (1/3 cup).
step 4 Combine the All-Purpose Flour (2 cups), Baking Soda (1 tsp), Granulated Sugar (1 1/2 cups), Salt (1/4 tsp) and Unsweetened Cocoa Powder (1/3 cup).
step 5
Add 1 cup of the "real mayonnaise" you just made, Water (1 cup) and Mint Extract (1 tsp). Beat on medium speed with a hand mixer for 1-2 minutes, until well combined.
step 5 Add 1 cup of the "real mayonnaise" you just made, Water (1 cup) and Mint Extract (1 tsp). Beat on medium speed with a hand mixer for 1-2 minutes, until well combined.
step 6
Pour the batter into the prepared cake pan and secure with the cake pan lid or tent loosely with tin foil vented with small slits. Place the crock pot lid on the crock pot and "bake" for 2 1/2-3 1/2 hours until cake tester comes out clean.
step 6 Pour the batter into the prepared cake pan and secure with the cake pan lid or tent loosely with tin foil vented with small slits. Place the crock pot lid on the crock pot and "bake" for 2 1/2-3 1/2 hours until cake tester comes out clean.
step 7
Cool to room temperature on a cake rack, then turn cake out onto a plate to frost.
step 7 Cool to room temperature on a cake rack, then turn cake out onto a plate to frost.
step 8
In a large bowl, combine the Philadelphia Original Soft Cheese (1 cup) and Unsalted Butter (1 cup). Mix on medium high speed with a hand mixer until well combined.
step 8 In a large bowl, combine the Philadelphia Original Soft Cheese (1 cup) and Unsalted Butter (1 cup). Mix on medium high speed with a hand mixer until well combined.
step 9
Add the Peppermint Extract (1 tsp), Vanilla Extract (1/2 tsp) and Powdered Confectioners Sugar (4 cups), 1 cup at a time beating till smooth.
step 9 Add the Peppermint Extract (1 tsp), Vanilla Extract (1/2 tsp) and Powdered Confectioners Sugar (4 cups), 1 cup at a time beating till smooth.
step 10
Use a long serrated knife to slice the cake in half making two equal rounds.
step 10 Use a long serrated knife to slice the cake in half making two equal rounds.
step 11
Add a few tablespoons of icing to the bottom round and using an offset spatula, spread it evenly over the cake. Place the other half of the cake on top of the first tier. Set aside.
step 11 Add a few tablespoons of icing to the bottom round and using an offset spatula, spread it evenly over the cake. Place the other half of the cake on top of the first tier. Set aside.
step 12
Divide the remaining frosting equally into 3 small bowls. Set aside one bowl of frosting with no food coloring added. Add 1 drop of Red Food Coloring (1 dash) to the second bowl. Add three drops of food coloring to the third bowl. Mix each bowl well so that you have gradually darkening colors
step 12 Divide the remaining frosting equally into 3 small bowls. Set aside one bowl of frosting with no food coloring added. Add 1 drop of Red Food Coloring (1 dash) to the second bowl. Add three drops of food coloring to the third bowl. Mix each bowl well so that you have gradually darkening colors
step 13
Start with the white frosting; put several spoonfuls on top of the cake and use your offset spatula to evenly cover only the top surface. Transfer the rest of the white frosting to a pastry bag fitted with a large round tip.
step 14
Pipe the white frosting over the top third of the sides of the cake. When you've used all of the white frosting, add the lighter pink frosting to the bag and pipe it around the next third of the cake. Then add the dark pink frosting and pipe it around the lower third of the cake.
step 14 Pipe the white frosting over the top third of the sides of the cake. When you've used all of the white frosting, add the lighter pink frosting to the bag and pipe it around the next third of the cake. Then add the dark pink frosting and pipe it around the lower third of the cake.
step 15
Use your offset spatula to create the ombre effect. Hold the spatula vertically from top to bottom firmly against the cake and gently turn the cake plate around. This will smush the icing flat against the cake and the different tones will naturally run into each other.
step 15 Use your offset spatula to create the ombre effect. Hold the spatula vertically from top to bottom firmly against the cake and gently turn the cake plate around. This will smush the icing flat against the cake and the different tones will naturally run into each other.
step 16
Switch the round tip to a star tip and pipe any remaining frosting around the base of the cake. Sprinkle Hard Peppermint Candies (to taste) around the rim.
step 16 Switch the round tip to a star tip and pipe any remaining frosting around the base of the cake. Sprinkle Hard Peppermint Candies (to taste) around the rim.
Tags
Shellfish-Free
Vegetarian
Dessert
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