Mint Chocolate Chip Cake

Mint Chocolate Chip Cake

Cake.

• • 2 cups all-purpose flour, sifted

  • 1 cup brown sugar

  • 1/2 cup granulated sugar

  • 3/4 cup unsweetened cocoa powder

  • 1 1/4 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 1/2 cups boiling water

  • 3 eggs, lightly beaten

  • 1/2 cup whole milk

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

Buttercream.

• • 1 1/2 cups unsalted butter, softened to room temperature

  • 3 cups powdered sugar

  • 1 tablespoon meringue powder (optional)

  • pinch salt

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 1-3 tablespoons milk or cream, if needed

  • mint green food coloring (optional)

  • 2 ounces semi-sweet chocolate, finely chopped

  • chocolate chips, for decorating

Ganache.

• • 2 ounces heavy whipping cream

  • 2 ounces semi-sweet chocolate, finely chopped

Cake.

Preheat the oven to 350 and grease three 8-inch cake pans with non-stick spray.

In a large bowl, whisk together the flour brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt; whisk thoroughly to break up any lumps in the brown sugar. Slowly pour in the boiling water and whisk it into the dry ingredients. Add the eggs, milk, oil, vanilla, and peppermint extract, and whisk the batter until smooth. It will be very thin.

Divide the batter between the cake pans and bake for about 18-22 minutes, until a toothpick or cake tester in the center comes out clean. Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely before frosting.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the softened butter for several minutes until smooth. Add the powdered sugar, meringue powder, salt and extracts and mix on low to combine. Whip on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Add the milk or cream only if necessary to thin the buttercream to a spreadable consistency. If you like, add a drop or two of mint green food coloring. After whipping the buttercream, gently fold in the chopped chocolate with a spatula.

Use a sharp knife to slice the domed top off the cooled cake layers (these make a great snack, or you can save the cake crumbs to make a layered trifle). Fill and frost the cakes with the buttercream. Press chocolate chips, point in, around the base of the cake. Chill the cake while you make the ganache.

Ganache.

In a small saucepan, warm the cream over medium heat just until hot, but not boiling. Remove from the heat and stir in the chopped chocolate until smooth. Let cool for about five minutes, then stir again and pour the ganache on top of the cake. Use an icing spatula to gently spread it out to the edges, letting it drip down the sides. Let the ganache set until firm (about an hour) before serving.

Recipe from Curly Girl Kitchen