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
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
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.
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)
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.
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.
Mint Chocolate Ganache
3 oz dark chocolate, coarsely chopped
½ cup heavy/whipping cream
¼ teaspoon peppermint extract
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.
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.