Chocolate Mint Layer Cake

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)

Ingredients

1/2 cup butter, softened

1-3/4 cups sugar

3 eggs

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

Filling

1 cup heavy whipping cream

3 tablespoons confectioners' sugar, sifted

1/8 teaspoon peppermint extract

3 to 4 drops green food coloring

Icing

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