Chocolate Mint Day 2025 is on Wednesday, February 19, 2025: mint chocolate cake?
Wednesday, February 19, 2025 is Chocolate Mint Day 2025. National Chocolate Mint Day - Fun Food Holidays for February ... National Chocolate Mint Day
There’s something concerning the mixture of smooth, wealthy, luxurious chocolate and awesome, refreshing, sharp mint. Celebrate this incredible combination on Chocolate Mint Day by involving inside your favourite minty, chocolate treat!
Mile-high chocolate cake
This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.
Active time: 1 hr Start to finish: 3 1/2 hr
Servings: Makes 10 to 12 servings
Ingredients
For cake
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure peppermint extract
2 cups sour cream
For frosting
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure peppermint extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans
Preparation
Make cake:
Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
Melt chocolate with butter, then cool.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Beat eggs, sugars, and peppermint in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and peppermint until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
Cooks' notes:
• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.
• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.
• Cake can be frosted 1 day ahead and chilled, covered.
WA
What to do with the Chocolate mint growing in my garden?
I have plenty myself. It certainly can take over the garden if you are not diligent.
You could wash and dry it out on newspapers or the like. It must be completely dry, so use a food dehydrator or dry for several days to a week in a sunny area of your home - otherwise it might get moldy in storage. You can use it for tea, either hot or cold. You could also freeze the fresh leaves and use them to flavor drinks of every kind - lemonade, alcoholic beverages, ginger ale, etc. Mohitos are a popular drink made with mint, lime, sugar, rum, and club soda.
Tabbouleh is a very good middle eastern style salad with mint as a primary ingredient. There are many other dishes you could incorporate mint into as well. Mint jelly, mint ice cream, or other desserts with chocolate or the like could be good with the ingredient as well.
when is the "chocolate day"?
January
3rd – National Chocolate Covered Cherry Day
8th – National English Toffee Day
26th – National Peanut Brittle Day
February
15th – National Gum Drop Day
19th – Chocolate Mint Day
March
3rd week – American Chocolate Week
19th – National Chocolate Caramel Day
24th – National Chocolate-Covered Raisin Day
April
12th – National Licorice Day
21st – National Chocolate-Covered Cashews Day
22nd – National Jelly Bean Day
May
12th – National Nutty Fudge Day
15th – National Chocolate Chip Day
23rd – National Taffy Day
June
National Candy Month
16th – Fudge Day
July
7th – Chocolate Day
15th – Gummi Worm Day
20th – National Lollipop Day
28th – National Milk Chocolate Day
August
4th – National Chocolate Chip Day
10th – S’mores Day
30th – National Toasted Marshmallow Day
September
13th – International Chocolate Day
22nd – National White Chocolate Day
October
National Caramel Month
28th – National Chocolate Day
30th – National Candy Corn Day
31st – National Caramel Apple Day
November
7th – National Bittersweet Chocolate with Almonds Day
December
7th – National Cotton Candy Day
16th – National Chocolate-Covered Anything Day
26th – National Candy Cane Day
28th – National Chocolate Day
29th – National Chocolate Day
