Two layers of soft chocolate cake frosted with mint buttercream and drippy dark chocolate ganache.
- 280 grams (2 cups) plain flour
- 80 grams (1 cup) cocoa powder
- 1 teaspoon baking powder
- 1 and 1/2 teaspoon baking soda
- 300 grams (1 and 1/2 cups) caster sugar
- 90 grams (1/2 cup) brown sugar
- 240 ml (1 cup) buttermilk
- 180 ml (3/4 cup) vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) hot water
Mint buttercream frosting
- 345 grams (1 and 1/2 cups / 3 sticks) unsalted butter
- 875 grams (7 cups) powdered or icing sugar
- 3–4 tablespoons milk
- 2 teaspoons peppermint essence
- A few drops of green food colouring
- 50 grams (1/4 cup) dark chocolate, grated
- 150 grams (1 cup) dark or semi-sweet chocolate, pieces
- 180 ml (3/4 cup) thickened or heavy cream
- Mint chocolate cookies, to decorate
- Chocolate sprinkles, to decorate
- Chocolate cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8 inch round cake tins with baking or parchment paper.
- In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, vegetable oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water.
- Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated. Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
- Mint buttercream frosting
To make the mint buttercream frosting, add the butter to a large mixing bowl and beat with an electric mixer until pale and creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Then add the mint extract and continue to beat. Add a tablespoon or two of milk if needed. The icing should be nice and creamy but quite thick. Add the grated chocolate flecks and stir through.
- To frost the cake, you may want to level the chocolate cakes first. I use a cake leveler to do this. Then place your first cake on a cake turntable on a disposable board (to make it easier to move once frosted). Gently cover the top of cake in frosting, then add your second cake on top. Frost the entire cake, top and sides. Use a cake scraper to remove excess frosting from the sides (if you want the naked cake look like I did). Once you are happy with the cake, pop it into the fridge for about 30 minutes for the frosting to firm up. Keep remainder of your frosting for decorating.
- Chocolate ganache
Meanwhile, make your ganache. Finely chop the dark chocolate and place in a heatproof bowl. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate, cover the bowl with a plate and leave it to sit for 3-5 minutes. Then, whisk the chocolate cream mixture until smooth and creamy. Pop it into the fridge to cool and thicken up slightly – around 30 minutes.
- To decorate your cake, gently pour the chocolate ganache over the top, and use a small spatula to push drips over the sides of the cake. Leave to set slightly. Before serving, add dollops of mint butter cream to the top of the cake using a disposable piping bag and a large star tip. Add mint chocolate cookies and sprinkles. Enjoy.
This recipe makes ALOT of mint buttercream frosting. This is to ensure there is plenty of icing to frost the middle and sides of the cake and also decorate the top. There’s nothing worse than running out of frosting halfway through and trying to make more that looks and tastes exactly the same.