Chocolate Mint Layer Cake by domesticdiva

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Rich chocolate frosting and minty whipped cream filling makes a great finale to any special dinner.

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  • 12

Ingredients

  • Filling:
  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 4 oz. unsweetened chocolate, melted and cooled.
  • 1 tsp. vanilla extract
  • 3/4 cups milk
  • 1/2 cup water
  • 1-3/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup heavy whipping cream
  • 3 tbsp. confectioners' sugar
  • 1/8 tsp. peppermint extract*
  • 3 to 4 drops green food coloring, optional
  • Icing:
  • 1 cup (6oz) semisweet chocolate chips
  • 1/4 cup butter
  • 1/3 cup evaporated milk
  • 1 tsp. vanilla extract
  • 1-1/2 cups confectioners' sugar
  • *I used orange extract, and it was wonderful, you can use different flavorings to change up the recipe.

Preparation

Step 1

Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the chocolate and vanilla. Combine the milk and water. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk mixture.

Pour into prepared pans. Bake at 350 degrees for 24-28 minutes or until a toothpick comes out clean. cool for 10 minutes before removing form pans to wire rack.

For filling, in a small mixing bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in the food coloring if desired. Place one cake layer on a serving platter; spread with filling. Top with second cake.

For icing, in a double boiler, over simmering hot water, melt chips and butter; stir until smooth. Remove from heat and cool slightly.
Beat in the evaporated milk and vanilla. Gradually beat in the confectioners' sugar. Frost and decorate cake. Chill 2 hours before serving.

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