MINT CHOCOLATE LAYER CAKE

I hope you have a wonderful week. If you’re on the hunt for a lovely layer cake for a birthday or celebration can I be bossy for a minute and tell you to make this one? It is just TOO good not to share.

I means there’s cake, there’s cookies, there’s chocolate ganache. It is over-the-top and yet simple in flavours. And even though layer cakes always take time, my guess is this cake is probably easier than you think.

On the other hand, if you love the idea of a mint chocolate cake but are short on time, you could try my one layer Mint Chocolate Cake that’s as easy as can be!

Two layers of soft chocolate cake frosted with mint buttercream and drippy dark chocolate ganache.

INGREDIENTS :

Chocolate cake

• 280 grams (2 cups) plain flour
• 80 grams (1 cup) cocoa powder
• 1 teaspoon baking powder
• 1 and 1/2 teaspoon baking soda
• 300 grams (1 and 1/2 cups) caster sugar
• 90 grams (1/2 cup) brown sugar
• 240 ml (1 cup) buttermilk
• 180 ml (3/4 cup) vegetable oil
• 2 teaspoon vanilla extract
• 3 large eggs, room temperature
• 240 ml (1 cup) hot water

Mint buttercream frosting

• 345 grams (1 and 1/2 cups / 3 sticks) unsalted butter
• 875 grams (7 cups) powdered or icing sugar
• 3-4 tablespoons milk
• 2 teaspoons peppermint essence
• A few drops of green food colouring
• 50 grams (1/4 cup) dark chocolate, grated

Chocolate ganache

• 150 grams (1 cup) dark or semi-sweet chocolate, pieces
• 180 ml (3/4 cup) thickened or heavy cream
• Mint chocolate cookies, to decorate
• Chocolate sprinkles, to decorate

INSTRUCTIONS :

Chocolate cake

1. Preheat your oven to 180 C (360 F). Grease and line two 8 inch round cake tins with baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water.
2. Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.

Mint buttercream frosting

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for full instruction : www.sweetestmenu.com

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