Chocolate Mint Layer Cake
I had the pleasure of eating this amazing cake at my nephew’s wedding made by his father-in-law. He was not at liberty to share the recipe, so I came home and tried to recreate it. I hope you enjoy this decadent mint chocolate layer cake filled with a creamy mint chocolate frosting topped with chocolate shavings, it’s so good!
Ingredients
CAKE:
- 1 c. Hershey's mint chocolate chips
- 1 1/4 c. water divided
- 2 1/4 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 c. brown sugar packed
- 1/2 c. butter softened
- 3 lg. eggs
CHOCOLATE MINT FROSTING:
- 1/2 c. Hershey's mint chocolate chips
- 1/4 c. butter
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 c. confectioner's sugar
- 3-6 T. milk
GARNISHES:
- Chocolate curls optional
- Chocolate gratings optional
- Chocolate leaves optional
Instructions
- CAKE: Preheat the oven to 375 degrees. In a small saucepan, combine mint chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly until the chips are melted and the mixture is smooth. Cool for 10 minutes.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
- In a large bowl, using an electric hand mixer, beat the brown sugar and butter, until creamy. Add the eggs one at a time, beating well after each addition. Add the chocolate mixture, beat until well combined. Gradually add the flour mixture alternately with the remaining 1 cup of water, beating well after each addition.
- Pour into two greased and floured 9-inch round baking pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes come out clean. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting below.
- CHOCOLATE MINT FROSTING: In a double boiler over hot (not boiling) water, combine mint chocolate chips and butter. Stir until the chips are melted and the mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk, beating until smooth. (If necessary add more milk until desired consistency is reached.) Frost layers and garnish as desired. (I went with a naked cake design.)
- GARNISHES: Decorate the top of the cake with chocolate curls and grated chocolate: Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves: Select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm, then peel the leaf off the chilled chocolate and decorate the cake.
Speak Your Mind