Chocolate Mint Layer Cake

Instructions

1. Step 1

   Preheat the oven to 175°C. Line the bases of two 20 cm round cake pans with parchment paper.

   Cookware: 8-inch (20 cm) cake pan

2. Step 2

   Whisk the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt together in a mixing bowl.

   Ingredients used: 220.0 gr All-Purpose Flour, 5.0 gr Baking Powder, 5.0 gr Baking Soda, 65.0 gr Cocoa Powder, 3.0 gr Fine Salt, 300.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

3. Step 3

   In a second bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.

   Ingredients used: 3.0 piece Egg, 5.0 ml Vanilla Extract, 120.0 ml Vegetable Oil, 240.0 ml Whole Milk

   Cookware: mixing bowl, whisk

4. Step 4

   Add the wet mixture to the dry mixture and whisk just until no dry pockets remain.

   Cookware: mixing bowl, rubber spatula, whisk

5. Step 5

   Gradually whisk the hot water into the batter until evenly blended. The batter will be thin.

   Ingredients used: 240.0 ml Water

   Cookware: mixing bowl, whisk

6. Step 6

   Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the centers comes out with a few moist crumbs, 28–32 minutes.

   Timer: 30 min (fixed)

   Cookware: 8-inch (20 cm) cake pan

7. Step 7

   Cool the cakes in their pans for 10 minutes, then turn them onto a wire rack and cool completely.

   Timer: 60 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

8. Step 8

   Beat the softened butter with an electric mixer until pale and creamy, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 225.0 gr Butter

   Cookware: electric mixer, mixing bowl

9. Step 9

   Add the powdered sugar gradually, then add the peppermint extract. Beat until the buttercream is light and smooth, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 ml Peppermint Extract, 360.0 gr Powdered Sugar

   Cookware: electric mixer, mixing bowl

10. Step 10

    Place one cooled cake layer on a serving plate, spread it with about one-third of the buttercream, and add the second layer. Cover the top and sides with the remaining buttercream.

    Cookware: Offset spatula

11. Step 11

    Heat the heavy cream in a small saucepan over medium heat until steaming, then remove it from the heat before it boils.

    Timer: 3 min (fixed)

    Ingredients used: 120.0 ml Heavy Cream

    Cookware: saucepan

12. Step 12

    Pour the hot cream over the chopped dark chocolate. Let it stand for 3 minutes, then whisk until smooth and glossy.

    Timer: 3 min (fixed)

    Ingredients used: 170.0 gr Dark Chocolate

    Cookware: mixing bowl, whisk

13. Step 13

    Let the ganache cool until slightly thickened, then spread it over the top of the cake and allow it to drip down the sides.

    Timer: 10 min (fixed)

    Cookware: Offset spatula