Chocolate Mint Layer cake

By JanF1201

Ingredients

• 1 3/4 cups flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 tablespoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups sugar
• 1 1/2 sticks unsalted butter, at room temp
• 3 eggs
• 4 teaspoons vanilla
• 1 1/2 cups buttermilk
• 3 1/2 cups whipping cream
• 6 tablespoons sugar
• 1 teaspoon peppermint extract

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Butter and flour 3 9 inch diameter cake pans with 1 1/2 inch high sides. Line bottom of pans with parchment paper.

Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs one at a time beating well after each addition. Mix in vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans- generous 2 cups for each-smooth top of batter.

Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes on racks for 15 minutes. Turn cakes out onto racks, peel off paper and cool completely. Can be made one day ahead, cover and store at room temp.

Beat cream, sugar, and peppermint in large bowl until stuff peaks form.

Place 1 cake layer on platter. Spread 1 1/4 cups mint whipped cream over. Top with 2nd cake layer. Spread 1 1/4 cup mint cream over top. Top with 3rd cake later. Spread remaining cream over top and sides of cake. Refrigerate at least 2 hours and up to 6 hours.