Decadent Mint Chocolate Cake


 
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Very Rich Chocolate Mint Cake
Prep Time
3 hrs
Cook Time
1 hr
Total Time
4 hrs
 
This complex cake should be made in stages. The filling is the most delicate phase. Follow those instructions implicitly or you may have the makings for a wonderful minty hot cocoa or fancy pseudo Irish coffee—delicious, but not what you intended. I start with the cake a day ahead and begin the filling early in the morning, day-of-the-cake.
Course: Dessert
Cuisine: American Comfort
Servings: 12
Author: Barbara
Ingredients
Cake
  • 2-2/3 cups cake flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1-1/4 cups unsweetened cocoa powder sifted, I prefer Droste
  • 2 cups white sugar
  • 2 sticks unsalted butter room temperature
  • 4 large eggs
  • 2+ cups buttermilk
Filling
  • 8 oz high quality white chocolate finely chopped, I used Callebaut
  • 2 cups chilled heavy whipping cream divided ½ and 1-1/2 cup parts
  • 1-1/2 tsp pure peppermint extract
Frosting
  • 1 # bittersweet chocolate finely chopped, I prefer Valhrona 71%
  • 2-2/3 sticks unsalted butter at room temperature I prefer Clover Organic or Pulgra
  • 2-1/2 cups confectioners’ or powdered sugar sifted
  • 2 tsp vanilla extract
Instructions
Cake
  1. Position rack in the center of oven and preheat to 350 F. Line the bottom of two 9” diameter cake pans with parchment and then butter. Dust the pans with cocoa and tap out the excess.
  2. Whisk or sift the 1st five ingredients in a bowl. Using an electric mixer, beat the sugar and butter in a large bowl until the texture is smooth and the color lightens.
  3. Beat in one egg at a time, blending well after each addition and then beating a minute longer until fluffy.
  4. Using a rubber spatula, gently fold in 1/3 of the flour and cocoa mixture until almost fully incorporated. Fold in ½ of the buttermilk, then fold in another 1/3 of the dry ingredients, followed by the remaining buttermilk. Add the remaining dry ingredients using a light lifting motion and turning the bowl continually. Do not fold too vigorously, but thoroughly incorporate all of the ingredients.
  5. Divide the batter between the prepared pans, smoothing the tops.
  6. Bake the cakes until toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in pans on racks for 15 minutes. Place a wire rack on top of the cakes and invert onto racks. Lift off the pan and peel off the parchment. Let cool completely. Make the day ahead if possible. Wrap in foil and store at room temperature.
Filling
  1. Put water in a saucepan, or double boiler, on simmer. Combine the finely chopped white chocolate and ½ cup of whipping cream in a small metal bowl set over a small saucepan of simmering water.
  2. Stir until the white chocolate melts and then stir in the peppermint extract.
  3. Remove the bowl from over the water. Cool the white chocolate on the counter for 10 minutes.
  4. In a larger bowl, beat 1-1/2 cups whipping cream until soft peaks form.
  5. With a wooden or metal spoon, gently fold the white chocolate mixture into the whipping cream until it is smooth and well blended. Refrigerate for about 1 hour, checking to make sure the filling is firm yet still spreads.
Frosting
  1. Place the chocolate and butter in the top of a double boiler placed over but not touching barely simmering water. Heat, stirring often, until the butter and chocolate merge. Remove from the water and set aside to cool and thicken for about 10 minutes. Sift the confectioners’ sugar into a bowl, then whisk it into the chocolate along with the vanilla.
Assembly
  1. Using a serrated knife, cut each layer in half horizontally for a total of 4 layers. Using an icing spatula, divide the white chocolate peppermint filling into 3 parts and spread the filling thickly onto each layer trying not to attract the crumbs.

  2. Transfer the cake to a serving plate. 

  3. Then frost the sides and top. Serve at once or store in an airtight container at room temperature for a day, or refrigerate and bring to room temperature before serving.
Recipe Notes

Once I was not attending to the white chocolate properly and did not fully melt it. Then I proceeded to add the whipping cream and to beat it with a mixer. I ended up with a lumpy looking mess that cost about $10 worth of ingredients. I wasn’t going to throw it out (waste not want not…), so we added a few dollops to our morning coffee. OMG. I decided that a couple of tablespoons on top of a cup of coffee with a shot of Irish whiskey would be a great use of “ruined” white chocolate filling. On another note, you could easily change your flavors by using extracts other than mint, and you could use this filling in many different cakes or as a topping for cupcakes. But really, try the pseudo Irish coffee.