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Caramel Mint Gâteau Cake Recipe

Caramel Mint Gâteau Cake Recipe
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★★★★★

4.8 from 12 reviews

This Caramel Mint Gâteau Cake features rich chocolate layers complemented by a refreshing mint cream filling and a luscious homemade caramel sauce. Perfectly balanced, this elegant dessert combines moist chocolate cake, cool mint cream, and buttery caramel for a decadent treat ideal for special occasions or a sophisticated sweet indulgence.

Ingredients

Scale

For the Chocolate Cake Layers:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (200g) sugar
  • 2 large eggs
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 1 tsp vanilla extract
  • ½ cup (120ml) hot water or coffee (for richness)

For the Mint Cream Filling:

  • 300ml heavy cream (cold)
  • 2 tbsp powdered sugar
  • ½ tsp peppermint extract (or to taste)
  • Optional: a few drops of green food coloring

For the Caramel Sauce:

  • ¾ cup (150g) sugar
  • 3 tbsp water
  • ½ cup (120ml) heavy cream
  • 2 tbsp butter
  • Pinch of salt
  • Optional: a touch of vanilla extract

For Decoration:

  • Chocolate shavings or curls
  • Fresh mint leaves
  • Extra caramel drizzle

Instructions

  1. Make the Cake: Preheat your oven to 175°C (350°F). Grease and line two 20cm (8-inch) cake pans with parchment paper to ensure easy release. In a large bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together sugar, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and well combined. Gradually combine the wet ingredients with the dry, stirring gently. Finally, add the hot water or coffee to the batter to enhance richness and depth of flavor. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before proceeding.
  2. Make the Mint Cream Filling: Place cold heavy cream in a chilled bowl and whip with powdered sugar and peppermint extract until stiff peaks form. If desired, add a few drops of green food coloring to give the filling a fresh minty look. Be careful not to overwhip to avoid curdling.
  3. Make the Caramel Sauce: In a saucepan over medium heat, combine sugar and water. Allow the mixture to heat without stirring until it reaches a deep amber color, indicating caramelization but be careful not to burn it. Quickly and carefully add the heavy cream – it will bubble vigorously. Stir in butter and a pinch of salt to balance the sweetness. Optionally, add a splash of vanilla extract for extra flavor. Remove from heat and let the caramel cool slightly; it will thicken as it cools.
  4. Assemble the Cake: If you prefer thinner layers, slice each cake layer horizontally to make four thinner layers total. Begin layering by placing one cake layer on your serving plate, spread an even layer of mint cream over it, then drizzle caramel sauce on top. Repeat this process with remaining layers, finishing with either a layer of mint cream, caramel sauce, or both on top. For best results, chill the assembled cake in the refrigerator for at least 2 hours to set the layers and meld the flavors.
  5. Decorate: Just before serving, drizzle additional caramel down the sides of the cake for an attractive drip effect. Garnish with chocolate shavings or curls and fresh mint leaves for a beautiful, fresh presentation.
  6. Serve and Store: Serve the cake slightly chilled to enjoy the perfect balance of mint and caramel flavors. Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Notes

  • The hot water or coffee in the cake batter intensifies the chocolate flavor without making the cake taste like coffee.
  • Use cold cream for whipping to achieve better volume and stiffness.
  • When making caramel, avoid stirring once sugar has dissolved to prevent crystallization.
  • Slice cake layers carefully with a serrated knife or cake leveler for even layers.
  • Mint extract can be adjusted to taste—start with less and add more if desired.
  • Caramel sauce will thicken on cooling; rewarm slightly if it becomes too stiff for drizzling.
  • This cake is best enjoyed within 3 days when stored refrigerated.

Nutrition

Keywords: caramel mint gâteau, chocolate cake, mint cream filling, caramel sauce, layered cake dessert, elegant dessert, chocolate mint cake

Find it online: https://maicook.com/caramel-mint-gateau-cake-recipe/