White Mint-Dark Chocolate Layer Cake

I know, I know, this isn’t a great picture.  Please don’t let that put you off though!  This is a delicious cake, one of my best! I found the original recipe on epicurious.com the year that my twins graduated from high school—2009, I believe.  I made it for their high school graduation.  See how good this cake is?  I know exactly when I first tasted it! And, honestly? I was pretty impressed with myself 🙂 Unfortunately, I can’t find a picture of that specific cake.

The only thing I changed was making two layers instead of three. I find three layer cakes pretentious—and who has three matching layer cake pans anyway?  So, change the layer count, but don’t change anything else!  And be sure to use peppermint extract, not mint.  AND, one more warning:  stick to the Lindt Mint Chocolate bar, or something very similar. My daughter made this cake one year with Ghirardelli Mint Squares, the ones with the liquid-y centers.  Not a good idea. She made the cake for my birthday, and the top layer kept sliding off the bottom layer.  Yes, more than once. The cook took it very hard. I think there were tears.

There shouldn’t be tears served with this cake.

This cake is made to be dressed up a bit for Christmas.  Andes has Candy Cane Mints now.  Those and a few candy canes or peppermints can adorn the sides/top of the cake or the cake platter. Hershey’s Candy Cane Kisses can be melted for the top of each layer, if you want, but they don’t taste nearly as good as the melted Lindt Mint Chocolate Bar—and they don’t have the delightful thin crunch that comes from the melted Lindt bar.

Chocolate Mint Layer Cake

INGREDIENTS

For Cake and Chocolate Mint Topping

• 1¾ c. flour
• ¾ c. unsweetened cocoa powder—use Hershey’s Special Dark
• 1¼ tsp. baking soda
• ½ tsp. baking powder
• ¾ tsp. salt
• 2 c. sugar
• ¾ c. butter, at room temperature (1½ sticks)
• 3 eggs
• 4 tsp. vanilla
• 1½ c. buttermilk
• 1 large Lindt Mint Chocolate Bar, chopped

DIRECTIONS

1. Preheat oven to 350°.
2. Butter and flour three 9″ diameter cake pans. Line bottom of the pans with parchment paper.
3. Sift together flour, cocoa powder, baking soda, baking powder, and salt.
4. In another bowl beat sugar and butter together until light and fluffy, at least 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Mix in vanilla. Beat for another 5 minutes.
7. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended.
8. Divide batter equally between the three cake pans—a generous 2 cups of batter in each pan.
9. Bake in preheated oven for about 25 minutes, or until cake springs back to the touch.
10. Remove cake and sprinkle chopped Lindt Mint Chocolate over tops of each layer. When chocolate melts, spread gently and evenly across tops.
11. Let cool in pans for 15 minutes then remove to racks to cool completely. Remove parchment paper.

INGREDIENTS

For Creamy Minty Frosting

• 1½ 1-lb. boxes powdered sugar
• ½ c. butter, at room temperature
• 2 tsp. peppermint extract—not mint extract, peppermint extract 🙂
• ¼ c. milk or cream, approximately
• 1 box Andes Mints, unwrapped and chopped

DIRECTIONS

1. Combine powdered sugar, butter, extract, and milk/cream in a mixing bowl. Beat until light and fluffy, adding more milk or cream, 1 tsp. at a time, if needed to bring mixture to spreading consistency.
2. Place approximately 1/5th of the frosting on top of each layer cake. Carefully smooth frosting over the mint chocolate covered cake layers.
3. Place frosted layers on top of each other on a serving plate. Use remaining 2/5ths of the frosting to carefully frost the sides of cake.
4. Sprinkle chopped mints on tops and sides of cake. Let sit for an hour or two before serving.

 Enjoy your minty-dark chocolate delight! And thanks for dropping by!