Mint Chip Cake

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Preheat Oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

Mint Chocolate Cake

2 cups sugar

1-3/4 cup flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

3/4 cocoa powder

2 eggs room temperature

1/2 cup veggie oil

1 cup milk

1 tsp vanilla

1 tsp mint (not peppermint) extract

1 cup boiling water

In a bowl of mixer place, sugar, flour, baking powder, baking soda, salt, and cocoa powder mix until combined well.

Add eggs,oil, milk, vanilla and mint, beat on medium for 3 minutes.

Stir in boiling water by hand.

Place batter in prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Let cool on wire racks in pans for 10 minutes. Remove pans and continue to cool on racks until completely cooled.

Mint ButterCream

1 cup butter, softened

4 cups powdered sugar

1 tsp milk

1 tsp mint extract

1/8 tsp salt

green food coloring

In bowl of mixer combine butter, sugar and salt, beat till blended

Add milk, mint and food coloring (start with a drop and add to get desired minty color) and beat for 3-5 minutes until fluffy.

Mint Chip Filling

1 cup mint butter cream

1/2 cup mini chocolate chips

stir chocolate chips into buttercream until combined

Chocolate Ganache

1/2 cup heavy cream

1 Tbsp butter

4 ounces dark chocolate, chopped

Place chocolate in a heat proof bowl. In a small pot add cream and butter, bring to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Extras

8-10 andes mints

Assembly

place one layer of cake on cake board, fill with mint chip filling. Place second cake on top, frost with mint buttercream and place in fridge while you make the chocolate ganache. Once ganache is room temperature pour over top of cake. Decorate as you like and ENJOY!! 🙂

 

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