Decadent Mint Chocolate Cake with Chocolate Ganache & Mint Buttercream

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line the bases of three 8-inch cake pans with parchment and grease the sides with baking spray.
2. Beat the melted butter, buttermilk, eggs, sugar, vanilla and peppermint oil until the eggs are well beaten.
3. Dissolve the instant coffee in the hot water, add it to the batter, then add the melted chocolate and mix for a minute.
4. Sift the flour, baking soda, baking powder, salt and cocoa powder into the batter and mix on medium speed until smooth. Fold in the mint chips last.
5. Divide the batter among the pans, about 515 g per pan.
6. Bake at 350°F (177°C) for 26 to 29 minutes, until a toothpick comes out clean or the centre reaches 200°F (93°C).
7. Cool the layers in the pans for about 5 minutes, then turn them onto a wire rack to cool completely.
8. Beat the softened butter and cream cheese with a flat beater until combined, about 5 minutes. Switch to a whisk and beat about 5 more minutes until light and fluffy.
9. Beat in the vanilla, peppermint oil, salt and 4 cups confectioners' sugar for 4 to 6 minutes until fluffy and creamy. Add the green food colouring a few drops at a time until the desired colour is reached.
10. Level the cake layers with a long serrated knife. Optionally soak them with chocolate liqueur or spread with ganache before adding buttercream.
11. Spread buttercream between the layers; invert the final layer so its base is on top. Apply a thin crumb coat over top and sides, chill 20 to 30 minutes, then apply a thicker final layer and chill again.
12. Combine the heavy cream and chocolate melts in a bowl, heat until smooth, then cool at room temperature until thickened, refrigerating and stirring every 5 minutes if needed. Pour into a plastic bag or pastry bag.
13. Once the frosting has set, snip the bag tip and drip ganache around the edges, then pour more over the top and smooth to the edges.
14. Pipe remaining buttercream with a star tip onto the cake and garnish with mint chocolates and fresh mint leaves.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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