Yields: 16 serving(s)
Ingredients
For Chocolate Mint Cake Layers:
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– 1 cup unsalted butter, melted
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– 1 cup buttermilk
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– 4 large eggs, at room temp
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– 1 cup white granulated sugar
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– 2 tsp vanilla extract
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– 1/4 tsp peppermint oil, or 1 tsp mint extract
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– 1 tbsp instant coffee
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– 2 tbsp hot water
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– 1/2 cup semi-sweet chocolate chips, melted
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– 1 3/4 cups all-purpose flour
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– 3/4 cup dark cocoa powder
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– 2 tsp baking soda
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– 2 tsp baking powder
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– 1/2 tsp salt
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– 1 cup mint chocolate chips
For Mint Buttercream:
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– 2 cup unsalted butter, softened
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– 8 oz cream cheese, softened
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– 2 tsp vanilla extract
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– few drops peppermint oil
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– pinch of salt
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– 4 cups confectioner’s sugar
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– green food coloring
For Chocolate Ganache:
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– 1 cup dark chocolate melts
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– 1/3 cup heavy cream
For Garnish & Assembly:
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– 1/2 cup chocolate liqueur, optional
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– 8 pieces Andie’s Mint Chocolates
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– fresh mint leaves
Instructions
Making the Cake Batter:
- Start by preheating your oven to 350F/177C. Line the bottom of three, 8-inch cake pans with parchment paper and spray the sides with a baking spray.
- Melt the butter in the microwave or on the stovetop, then let it cool. In a large mixing bowl, combine the buttermilk, eggs, sugar, melted butter, vanilla extract and peppermint oil. Beat everything together for a few minutes, until the eggs are well beaten.
- In a small ramekin, combine the instant coffee and water, then stir to dissolve. Add this to the batter. Next, melt the chocolate in the microwave and add to the batter. Mix for a minute until it’s well incorporated.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cocoa powder. Sift the dry ingredients into the batter, then mix on medium speed just until a smooth batter forms. Fold in the mint chips last.
Baking Instructions:
- With the batter ready, divide it between the three prepared cake pans. I like to use a scale to weigh out the batter; I got about 515g per pan with this recipe.
- Bake the cake layers in the preheated oven at 350F/177C for 26 to 29 minutes, until a toothpick inserted into the center comes out clean, or until the internal temperature reaches 200F/93C.
- Allow the chocolate cake layers to cool in the pans for about 5 minutes, then carefully transfer them onto a wire rack to cool completely. I cool mine in the refrigerator.
Making Mint Buttercream:
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Place the softened butter and cream cheese into a stand mixer bowl with the flat beater attached. The butter and cheese should be just soft, but not melted! Chill the butter or cheese again if needed.
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Beat the butter and cheese for about 5 minutes, until it’s well combined, then switch over a whisk attachment. Continue to whisk for another 5 minutes, until the butter is extra light and fluffy.
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Add in the vanilla extract, peppermint oil, salt, and confectioner’s sugar. Whisk again for 4 to 6 minutes, until the frosting is extra fluffy and creamy. Add more sugar to make the frosting fluffier, if needed.
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Add the green food coloring last, a few drops at a time, until the desired color is reached.
Assembling the Cake:
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Once the cake layers have cooled, use a long-serrated knife to level the top of each layer.
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If desired, soak the cake layers generously with chocolate liqueur, or spread with chocolate ganache. Do this before adding the buttercream!
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Spread a generous amount of frosting between each layer, smoothing it with an off-set spatula. For the final layer, invert it so that the base is on the top. This will leave the top of the cake extra smooth and level.
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Apply a thin, crumb coat of buttercream on the top and side of the cake, smoothing it down. Refrigerate the cake for 20 to 30 minutes, then apply a final, thicker layer of frosting. Refrigerate the cake again while you’re preparing the ganache.
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Watch my video tutorial to see how I apply the frosting and assemble the cake!
Chocolate Ganache:
- In a large mixing bowl, combine the heavy cream and chocolate melts. I prefer chocolate melts but chocolate chips will also work well.
- Heat the bowl in the microwave, or over a double boiler, stirring and heating until the ganache is smooth.
- Allow the chocolate ganache to cool at room temperature until it’s thickened and flows more slowly. If needed, refrigerate it and stir every 5 minutes.
- Transfer the ganache into a plastic bag or disposable pastry bag.
Garnishing the Cake:
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After applying the final layer of frosting and letting it set, you can apply the ganache. Start by cutting off the tip of the plastic bag, then carefully drip the ganache around the edges, creating drips.
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Pour chocolate ganache over the top, too and smooth it to the edges with an off-set spatula.
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Transfer any remaining buttercream into a pastry bag tipped with a star tip; I used Ateco tip #847. Pipe dollops of cream onto the cake, then garnish with mint chocolates and fresh mint leaves.
*Recipe Excerpted From: https://tatyanaseverydayfood.com/mint-chocolate-cake/#recipe
