Shelly's Recipe

HINT OF MINT TRUFFLE CAKE

Category: Cakes

Cake
1 3/4 cups white cake flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
2 cups sugar
3/4 cup unsalted butter, at room temperature
3 large eggs, at room temperature
3 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups buttermilk, at room temperature

Ganache Filling
3.5 oz Lindt mint chocolate bar (or other high quality mint chocolate bar), chopped (optional: reserve 2 of the large squares for the garnish)
1/2 cup whipping cream

Mint Whipped Cream
3 cups chilled whipping cream
1 tsp peppermint extract
1/4 cup powdered sugar, sifted
1/4 tsp cream of tarter

Preheat oven to 350. Butter and flour two 10-inch cake pans with high sides (1 1/2-inch-high sides or higher). Line bottom of pans with parchment paper.

Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until very pale yellow and fluffy, about 6 minutes (see photo below). Be sure to stop and scrap the bowl at least once every two minutes.

Add eggs 1 at a time, beating 2 minutes after each addition (yes, I know it's a lot but trust me). Mix in vanilla and the peppermint extracts. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans; smooth top of batter.

Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off paper. Let the cakes cool for about 10 minutes. Transfer each cakes on a plate.

Heat the whipping cream in the microwave in a glass measuring cup or heat proof bowl just until it comes to a boil (this should take 1-2 minutes depending on your microwave). You can also head the cream on the stove top if you should choose.

Remove the cream from the microwave and add the chopped chocolate. Let it sit for about a minute and then slowly stir the melted chocolate and cream together until they are well combined. Using a big spoon or rubber spatula, spread half the chocolate on the top of each cake, being sure to saturate each cake.

Put the cakes in the refrigerator for at least 1/2 hour or overnight until the ganache is good and firm. Put your whisk attachment and metal mixing bowl in the fridge now too (this will make your whipped cream come out better).

When you're ready to assemble the cake, remove whisk attachment, metal bowl, cream, the two cake layers from the fridge and place one on a cake board or plate (if you haven't already done so.)

To make the whipped cream, beat cream on the highest setting until it has soft peaks (if you're using a stand mixer, this will only take a minute or two, but if you're using a hand mixer, it could take 5 minutes or longer). Add powdered sugar, cream of tarter, and extract until stiff peaks form.

Spread 1 1/4 cups whipped cream on top of the cake. Top with second cake, making sure the chocolate ganache side is face down against the whipped cream (you're essentially forming a ganache/whipped cream sandwich). Spread remaining whipped cream over top and sides of cake. Refrigerate at least 1 hour and up to 6 hours.

To make the garnish, use a sharp knife and slice very thin, long strips of chocolate. Pile it in the center of the cake just before you're ready to serve.