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Recipe Detail Page
Chocolate Mint Sugar Cookie Refrigerator Cake
Holiday 2011
Cakes are a favourite dessert during the holidays, so make sure you have one in the freezer for you and your guests to enjoy at the ready! Yes it truly can be done ahead to help you during this busy time. This cake is rich and decadent, so a little goes a long way, making it perfect for feeding a crowd!
1 cup (250 mL) butter, softened
⅔ cup (150 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1 3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking powder
Pinch salt
3 cups (750 mL) 35% whipping cream
1 cup (250 mL) mascarpone or cream cheese
⅔ cup (150 mL) icing sugar
1/4 cup (60 mL) creme de menthe liqueur (clear)
1 cup (250 mL) grated or finely chopped bittersweet chocolate
1 Trace two 7-inch (18-cm) circles on 1 large piece of parchment paper. Repeat on another sheet of parchment and place each on large baking sheets; set aside.
2 Preheat oven to 350°F (180°C).
3 Beat butter and sugar in large bowl until light. Beat in eggs, 1 at a time, beating well after each addition until smooth and combined. Beat in vanilla.
4 Whisk together flour, baking powder and salt in another bowl. Gradually beat in flour mixture until incorporated. Spoon one-quarter of the batter onto each circle and spread evenly almost to the edge with palette knife.
5 Place both baking sheets in oven in top and middle racks. Bake for about 15 minutes, rotating sheets once until edges begin to turn golden. Let cookies cool completely.
6 Whip cream. In another bowl, beat mascarpone and icing sugar until combined. Beatin crème de menthe liqueur. Beat in 2½ cups (625 mL) of the whipped cream.
7 Place 1 cookie on platter or cake plate. Spread with one-third of the mascarpone cream, sprinkle with ¼ cup (60 mL) of the chocolate. Repeat with remaining cookies, mascarpone cream and chocolate. Using spatula, spread reserved whipped cream evenly all around sides and top. Sprinkle top with remaining chocolate. Lightly cover with plastic wrap and refrigerate for at least 1 day or up to 4 days.
Serves 16
Chocolate Mint Sugar Cookie Refrigerator Cake
Make Ahead
Wrap cake with plastic wrap and overwrap with foil and freeze for up to 2 weeks. Make sure no one puts anything heavy in the freezer on top of it. To protect it, use a large cake dome to cover it.
TIPS
Place toothpicks into the top of the cake for the plastic wrap to drape over instead of falling directly on the whipped cream. You can substitute Baileys chocolate mint liqueur for the crème de menthe. For a slightly green hue to the filling, you can substitute green crème de menthe. Use the top of a bowl or bottom of a small springform pan to trace out your circles onto the parchment paper.To help spread the cookie batter, spray your palette knife with some cooking spray or wipe it with some oil before using.
