Mint Buttercream Chocolate Cake
Recipe: #7719
January 23, 2013
Categories: Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, Mothers Day Potluck, Oven Bake, Cake Mix, more
"Have had this in my files for a long time thought I would finally post it, this requites a packaged cake mix, feel free to use your own layer cake recipe"
Original is 14 servings
Ingredients
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- MINT BUTTERCREAM
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- CHOCOLATE GANACHE TOPPING
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Nutritional
- Serving Size: 1 (107.4 g)
- Calories 441.6
- Total Fat - 27.2 g
- Saturated Fat - 8.1 g
- Cholesterol - 14.6 mg
- Sodium - 420.7 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 1.1 g
- Sugars - 32.6 g
- Protein - 2.5 g
- Calcium - 51.2 mg
- Iron - 1.8 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cake: Grease 2 round 9-inch cake pans and line with parchment paper. Prepare cake mix according to package directions; divide batter evenly into both pans. Bake according to directions.
Step 2
Mint Buttercream: In a medium sauce pot over medium heat, cook flour and milk whisking occasionally. Once mixture comes to a boil and has thickened remove from heat and cool. Meanwhile, beat butter and sugar until blended. Only when flour mixture is cool, beat into butter mixture. Add vanilla and Crème de Menthe; mix thoroughly. If icing is too soft, chill slightly in the refrigerator then beat.
Step 3
Chocolate Ganache Topping: Place chocolate chips in medium heatproof bowl; set aside. In small sauce pot, bring cream to a simmer. Pour hot cream over chocolate and let stand 5 minutes. Add butter and stir until smooth. Allow mixture to cool slightly.
Step 4
Assembly: On the centre of a cake plate, place first layer of cake rounded side up. Cover with layer of mint buttercream 1-inch thick. Place second layer of cake flat side up. Pour slightly cooled chocolate ganache over top of cake and allow to fully cover top and drip down sides. Refrigerate.
Tips
No special items needed.
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