Mint Chocolate Layer Cake

It was my friend’s birthday and I wanted to make her a mint chocolate cake because she loves that combo. I might be the only one who’s not a big fan, but it wasn’t MY birthday, was it? I’ve been wanting to make something from the Baked booked ever since I got it a few months ago, and it was perfect because it has a recipe for Grasshopper Pie. I deleted the alcohol (my friend is expecting), subbed the shortening with butter, and halved the recipe for a nice 6 inch, 3 tiered cake.

Check out the verdict at the end of the post!

Mint Chocolate Layer Cake

Chocolate Cake Layers

Adapted from Baked: New Frontiers in Baking

Ingredients

¼ cup + 2 Tablespoons of dark cocoa powder

½ cup + 2 Tablespoons hot coffee

1/3 cup sour cream

1 1/3 cup flour

1 teaspoon baking powder

½ teaspoon baking soda

1/2 + 2 Tablespoons salted butter, room temperature

¾ cup sugar

½ cup packed brown sugar

1 ½ eggs, room temp (1/2 egg = 2 Tablespoons)

½ Tablespoon vanilla extract

Directions

1. Preheat oven to 325 degrees F.

2. Line bottom of 3, 6-inch pans with parchment, and butter and flour the sides.

3. In a bowl, combine cocoa, coffee, and sour cream. Mix and set a sided.

4. In a medium bowl, sift flour baking powder, and baking soda.

5. Beat butter in a stand mixer with paddle attachment until fluffy. Add sugars, and beat for 5 minutes.

6. Add eggs and vanilla and beat until mixed.

7. Add flour and coffee mixture alternately to butter mixture in 3 additions, beating until just combined after each addition.

8. Put into pans and bake for 33 minutes. Cool in pans for 20 minutes before cooling on racks.

*I made a head of time and froze them. This makes them really moist.

Before baking.

After baking.

Mint Buttercream

Adapted from Baked: New Frontiers in Baking

Ingredients

1 cup + 2 Tablespoons sugar

¼ cup flour

1 cup + 2 Tablespoons milk

¼ cup heavy/whipping cream

1 ¼ cup salted butter, room temperature

1 teaspoon peppermint extract

Green gel food colouring

¼ cup finely chopped chocolate (to add to final coat of buttercream)

Directions

Day 1

1. In a medium saucepan, mix flour, sugar, and milk.

2. Cook over medium heat whisking continuously until it comes to a boil and has thickened.

3. Pour into a bowl and place plastic wrap directly onto the mixture. Cool in the fridge overnight.

Day 2

4. In a stand mixer, whip the thickened flour with a whisk attachment.

5. Add butter one tablespoon at a time. Beat until combine and smooth (it took me 30 minutes).

6. Add peppermint and green food colouring.

It's not ready yet. Keep whipping until it's nice and smooth.

Mint Chocolate Ganache

Adapted from Baked: New Frontiers in Baking

Ingredients

3 oz dark chocolate, coarsely chopped

½ cup heavy/whipping cream

¼ teaspoon peppermint extract

Directions

1. Put chopped chocolate in a bowl.

2. Bring cream to a simmer and pour over chocolate. Let sit for 2 minutes, then stir to incorporate.

3. Add peppermint extract.

The ganache.

Assembly

1. Place first layer of cake on a plate/board.

2. Spread half the ganache on top.

3. Spread some buttercream on top.

4. Place second layer of cake on top, and repeat.

5. Cover entire cake with a layer of buttercream and put in fridge for a few minutes to firm up.

6. Mix finely chopped chocolate to remaining buttercream and spread on entire cake. Decorate and serve.

Verdict: Even though I’m not a fan of mint chocolate, this cake was pretty good. I really liked the chocolate cake – very moist, strong chocolate flavour, and not too sweet. I had mixed feelings about the frosting – it was fluffy and not too sweet, but as with every time I make a cooked frosting, it curdled a bit after sitting for a few minutes. It took 30 minutes to come together, and it was nice and smooth, but started to split. I’m not sure why this happens to me – I know others don’t have this problem. Luckily, my friend loved the cake and was totally surprised! The boyfriend said that it tasted just like the mint chocolate chip ice cream.