Every year for Eric’s birthday I have tried to make him a special dessert. One I know he would love and one I had never attempted before! Some of my past creations were Divine Chocolate Cake from Cooks Country, Chocolate Pie by Emeril, and Eric’s Grandma’s Pecan Pie. This year I set a new bar for myself! I had found a recipe, via Pinterest from the website http://megseverydayindulgence.wordpress.com, for a Chocolate Cake with Mint Chocolate Chip Frosting. The picture looked amazing and knowing that one of Eric’s absolute favorite desserts is a mint chocolate chip ice cream cake, I had to try it. Here is the recipe. You are going to want to bookmark this page; it was so good!
For the Cake:
- 1/2c Butter, softened
- 1.5c Sugar
- 2 Eggs
- 1.5c Flour
- 9Tbsp Unsweetened Cocoa Powder
- 1/2tsp Salt
- 1tsp Baking Soda
- 1/2tsp Baking Powder
- 1/2c Brewed Coffee, cooled
- 1/2c Milk
For the Frosting:
- 1c Butter, softened
- 8c Powdered Sugar
- 1/2tsp Peppermint Extract
- 1/2c Milk plus 2Tbsp
- 11oz Dark Chocolate Chunks (62% Cacao)
- 1/8tsp Green Food Coloring
- 3/4c Heavy Cream
- 1.5c Semisweet Chocolate Chips
- 1/4tsp Peppermint Extract
1. In a medium bowl mix cocoa with flour, salt, baking soda and powder. In a measuring cup mix coffee and milk together and set aside.
2. Mix butter and sugar in a mixer for 5 minutes or until smooth. Then beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee mixture until all is added.
3. Pour batter into two cake pans lined with parchment paper, greased and floured. Bake in a 350 degree oven for 25-30 minutes. Remove and allow to cool completely before frosting.
4. For the frosting. Chop dark chocolate in a food processor until they become little bits ( not powder!). Then in a mixer, beat the butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy.
5. Next add food coloring and extract, by hand-mixing it, into the batter. You may need to add additional milk. Once consistency is correct, fold in the dark chocolate bits. Now you are ready to frost:)
Once your cake is frosted it is now time for the ganache.
6. Heat heavy cream in a saucepan just until boiling. Remove immediately from heat and set aside. In a small bowl pour chocolate chips in the bottom and slowly add heavy cream and peppermint extract. Stir until smooth. Allow ganache to completely cool, then pour over your frosted cake.
I wish I could describe in words just how amazing the cake tasted. However, I don’t think it would do the cake justice! I guess you are going to have to make it and try it yourself:) Enjoy!