Mint Chocolate Layer Cake
Raid your garden for plenty of fresh mint to garnish a slice of decadent Chocolate Mint Layer Cake. No need to break out the mixer – this easy and impressive dessert can be made in just one bowl.
Makes: 8-12 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Cake:
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, beaten
- 1 teaspoon pure peppermint extract
- 1 cup boiling water
Frosting:
- 3 cups white chocolate chips
- 1 ½ cups heavy whipping cream
- ½ teaspoon pure peppermint extract
- ⅛ teaspoon salt
- Fresh mint, for garnish
- Mint candies, for garnish (optional)
Instructions
- For the cake: Preheat oven to 350 degrees. Grease and flour 3 round 8-inch cake pans.
- In a medium bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt until combined.
- In a separate bowl, stir together the buttermilk, oil, eggs and peppermint extract until completely combined.
- Alternate pouring the wet ingredients and the boiling water into the dry ingredients, stirring between additions until just combined.
- Pour batter into prepared pans and bake for 25 to 30 minutes, or until the center springs back when touched. Allow to cool completely.
- For the frosting: Combine chocolate chips and cream in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is completely melted and mixture is combined. Refrigerate until chilled.
- Spoon into the bowl of an electric mixer and mix on high for 3 to 4 minutes, or until stiff and very creamy. Add peppermint extract and salt and continue mixing to combine.
- Assemble cake layers. Frost cake evenly between each layer, around the sides and on top.
- Refrigerate cake until ready to serve. Garnish generously with fresh mint and mint candies, if desired.
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