Make-ahead dessert: This mint chocolate icebox cake is a make-ahead dessert by nature. Since it requires chilling time in the fridge, you can prepare it in advance for parties or gatherings ...

Combine the cream and chopped mint leaves in a saucepan. Bring to a gentle boil, then simmer on low heat for 10 minutes. Remove the pan from the heat and allow the mint leaves to steep 20 minutes.

Need a quick dessert fix? This Chocolate Chip Microwave Mug Cake is ready in just a few minutes and hits all the right ...

Mint chocolate cake in a mug. Recipe adapted from Mama Me Gluten Free. Related story Giada De Laurentiis Says It’s ‘the Perfect Season’ for Her Tart & Buttery Pound Cake ...

CHOCOLATE-MINT ICEBOX CAKE Makes 10 servings No need to turn the oven on for this chilled cake that brings some perfect sweetness for a hot summer day. It’s best to allow this to set overnight.… ...

Heat the oven to 350 degrees. Generously grease the interior of two (9-inch) round cake pans, bottom and sides, with butter. If possible, line the bottom with parchment paper and grease the paper ...

Celebrity pastry chef Pooja Dhingra shared a fun behind-the-scenes reel of crafting a mint and chocolate birthday cake for ...

Make the chocolate, orange and mint cake. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease three 15-centimetre cake tins with butter and line with baking paper. In a large mixing ...

Directions: Melt chocolate, whipping cream and half-and-half into microwave on low until chocolate is melted. add vanilla. Let cool. Beat together butter and sugar until light and fluffy.