Chocolate Mint Layer Cake Recipe
Description
This chocolate mint layer cake is a rich and delicious dessert. It's made with layers of moist chocolate cake, a creamy mint frosting, and a crunchy chocolate drizzle. The combination of flavors and textures make this cake a real crowd-pleaser. It's perfect for a special occasion, or just for a delicious treat. Plus, it's easy to make, so you can whip it up in no time.
This cake is a great way to show off your baking skills. The layers of chocolate cake are light and fluffy, and the frosting is smooth and creamy. The chocolate drizzle adds a nice crunch, and the flavor of mint adds a refreshing touch. This cake is sure to be a hit with family and friends.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup cocoa powder
- 1 cup buttermilk, at room temperature
For the frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Green food coloring (optional)
For the chocolate drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Beat until just combined. Add the cocoa powder and mix until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
6. To make the frosting, beat the butter until light and fluffy. Add the powdered sugar, heavy cream, and peppermint extract. Beat until smooth. Add food coloring, if desired.
7. Place one layer of the cake on a cake stand or plate. Spread the frosting over the top. Place the second layer of cake on top. Spread the remaining frosting over the top and sides.
8. To make the chocolate drizzle, melt the chocolate chips and heavy cream in a double boiler or in the microwave. Stir until smooth. Drizzle over the top of the cake.
9. Allow the cake to set before serving. Enjoy!
Notes
This cake is best served the same day it is made. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days.
Nutrition
This chocolate mint layer cake contains approximately 788 calories per slice. It also contains a significant amount of fat, carbohydrates, and sugar. Please consult a nutritionist for more detailed information about the nutritional content of this cake.
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