Mint Chocolate Cake

Two cakes

Chocolate Cake:
2 c. sugar
2 c. flour
3/4 c. cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. buttermilk (or 1 c. milk and 1 tsp. lemon juice, then let sit 3 minutes)
1 c. black coffee
1/2 c. vegetable oil
1 tsp. vanilla

Frosting

Mint Frosting:
8 c. confectioners' sugar
1 c. Crisco
1 c. butter
1 Tbsp. mint extract (not peppermint!)
6 Tbsp. milk

Mint Chocolate Ganache

1 c. semi-sweet chocolate chips
1/4 c. whipping cream

2 tsp. mint extract

Frosting layer 1

To make the cake: Combine all ingredients in a large bowl and beat with electric mixer for 2 minutes. Pour into 2 greased and floured 8 or 9 inch cake pans. Bake at 350 F for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

The original recipe called for 4 layers, and I only made 2, but if you want to do the 4 layers, when the cakes are completely cooled, take dental floss and split each layer horizontally.

Frosted cake

To make the mint frosting: Using an electric mixer on low, mix together the sugar, Crisco, and butter. It will be dry mixing, but this will ensure even distribution of the butter and shortening throughout the sugar. Then add the mint and milk. Beat on high for 5 minutes, this will make it light and fluffy.

Put one cake layer on whatever plate you want to serve the cake on. Frost the top of this layer. Then add the second layer on top of the frosted layer. Frost the top of this and the sides evenly. Chill the cake for several hours before making the ganache.

Mint Chocolate Cake

Pull the cake out of the fridge about an hour before you want to serve it. At this point, make the ganache.

To make the ganache: Mix all the ingredients together in a small pot over low heat, stirring constantly. Remove from heat as soon as the chocolate chips are melted. Working as quickly as you can, pour the ganache onto the middle of the cake. Using an icing spatula, spread evenly over the top of the cake, letting the ganache spill over the sides.

Ready to eat!

Store in the fridge, but take it out an hour before serving again, otherwise the frosting will be too hard. This cake is delightful.

Here is a link to the original recipe I adapted: http://rockrecipes.blogspot.ca/2012/04/midnight-mint-chocolate-cake.html