Mint Chocolate Cake
I’ve been on a bit of a Smitten Kitchen kick with regards to cooking recently. I’ve been using a bunch of her baking recipes recently. For my son’s birthday I made a cake and cupcakes using the Party Cake Builder recipes from the book Smitten Kitchen Everyday. Everything came out perfectly and so I decided to use the same recipes as a base for making a birthday cake for my husband this past week.
For the cake part I used her chocolate cake recipe as written (click here for recipe) and divided it between two 6 inch cake pans and baked for 30 minutes.
For the frosting part I tweaked her vanilla frosting recipe as follows:
1 1/2 cups (180 grams) powdered sugar (sifted if lumpy)
1/2 cup (4 ounces or 115 grams) unsalted butter, at room temperature
1 tablespoons whole milk
3/4 teaspoon peppermint extract
Approximately 14 Andes Mints
I peeled half of each Andes Mint with a potato peeler and saved the curls for decoration on top of the cake. I finally chopped the remainder of the mints to add to the finished frosting.
Level cakes, frost and sprinkle mint curls on top.