MINT CHOCOLATE LAYER CAKE

There are two glorious layers of super soft and fluffy chocolate cake (the kind you can eat without frosting it’s THAT good), a smooth coating of creamy mint buttercream with real chocolate flecks, a generous drizzle of dark chocolate ganache AND a gathering of choc mint cookies. Oh boy.
Do you like the look of naked cakes that are only lightly frosted on the outside? I adore them so couldn’t help myself with this cake. To easily achieve that crumb coat look, I recommend getting a cake scraper – it will change your world. A cake turntable will also make your life easier.

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

1. Chocolate cake
2. 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.
3. 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.
4. Mint buttercream frosting
5. To make the mint buttercream frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Then add the mint extract and continue to beat. Add a tablespoon or two of milk if needed. The icing should be nice and creamy but quite thick. Add the grated chocolate flecks and stir through.

for full instruction please see : www.sweetestmenu.com

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