If you love chocolate and mint ... why not make a chocolate mint layer cake covered in rich chocolate ganache? Go ahead ... I know you want to ... I did.
I made this cake for my sister's 14th birthday. It is so rich and decadent and delicious. The only thing that didn't turn out as perfect as I wanted was the filling. I don't think I whipped the heavy cream into stiff peaks - that was actually my first time whipping cream.
The recipe comes from Taste of Home. However, instead of the frosting in the recipe, I made a chocolate ganache. I mean, what is better than ganache? Not much.
I have been meaning to make this cake again and messing around with the filling some more. I hope that you give it a try and happy baking!
Chocolate Mint Layer Cake
(from Taste of Home)
1/2 cup butter, softened
1-3/4 cups sugar
4 ounces unsweetened chocolate, melted and cooled (use a double boiler)
1 teaspoon vanilla extract
3/4 cup milk
1/2 cup water
1-3/4 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar, sifted
1/8 teaspoon peppermint extract
3 to 4 drops green food coloring
2 cups (12 ounces) semisweet chocolate chips
1 cup heavy cream
Preheat oven to 350*. Grease and flour 2 – 9” cake pans.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine milk and water in a measuring cup. Sift together the flour, baking soda and salt in a separate bowl; add to creamed mixture alternately with milk mixture, beating well after each addition.
Pour into prepared pans. Bake for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For the filling: in a small bowl, beat the heavy cream until it begins to thicken. Add the sifted confectioners' sugar and peppermint extract; beat until stiff peaks form. Beat in food coloring. Place one cake layer on a serving plate; spread with filling. Top with second layer.
For the icing: heat the heavy cream in a small sauce pan until the edges slightly start to bubble. Pour over the chocolate chips and stir until all the chips are melted. Let sit for a few minutes until the mixture starts to thicken. Then pour over the cake