- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1820
- Total Fat
- 108 g
- Saturated Fat
- 35 g
- Carbohydrates
- 196 g
- Dietary Fiber
- 9 g
- Sugar
- 114 g
- Protein
- 22 g
- Cholesterol
- 168 mg
- Sodium
- 1620 mg
Molly adores mint milkshakes from her favorite fast-food place. This is her homemade version with a big moist piece of chocolate cake blended right in! It’s thick and sweet with a wintery fresh mouthfeel. Mmm!
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1820
- Total Fat
- 108 g
- Saturated Fat
- 35 g
- Carbohydrates
- 196 g
- Dietary Fiber
- 9 g
- Sugar
- 114 g
- Protein
- 22 g
- Cholesterol
- 168 mg
- Sodium
- 1620 mg
Ingredients
Shake:
Whipped Cream:
Topping:
Chocolate Cake (use your favorite go-to chocolate cake or this one):
Directions
- For the shake: In a high-speed blender, blend the milk and mint until very smooth. Add the ice cream (break it up with a spoon a bit rather than dumping in the whole pint in one big chunk) and pulse a few times to incorporate. Add the chocolate cake and blend until combined.
- For the whipped cream: In a medium, cold, mixing bowl, add the cream and powdered sugar. Using an electric hand mixer or whisk, whisk the cream to stiff peaks.
- To serve the shake, add a dollop of whipped cream and top with some crumbled chocolate cake and a sprig of fresh mint.
- Enjoy immediately.
Chocolate Cake (use your favorite go-to chocolate cake or this one):
Yield:
One 8-inch cake
- Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease an 8-inch round cake pan and line the bottom of the pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
- In a medium mixing bowl, whisk together the mayonnaise, coffee and vanilla extract.
- Make a well in the middle of the dry ingredients and pour in the coffee mixture. Using a stiff rubber spatula, mix to fully combine. Transfer the batter to the prepared baking pan.
- Bake in the oven until a toothpick stuck into the center comes out clean; begin checking at 28 minutes.
- Let cool in the pan for 10 minutes and then remove to a wire rack to cool completely.
