I’m not huge on the mint chocolate combo unless it’s a box of Thin Mints, but it never fails to be a crowd pleaser. So, when I was thinking of a way to dress this chocolate cake up for Spring some lovely pale green mint icing was just the ticket. I wish I had thought to snap a picture of this cake after it had been cut, the layers were perfectly displayed with the dark richness of the cake and the pale creaminess of the buttercream. I guess you’ll just have to make it and see for yourself!
PS. Many, many thanks to my friend Kara for taking these beautiful pictures of my cake. You’re the best!
Chocolate Cake (makes 3 9in round cakes)
3 cups sugar
3 tbsp molasses or dark karo syrup
2 tsp vanilla
2 2/3 c flour
3/4 c cocoa powder
1 tbsp baking soda
1/2 tsp salt
1 1/3 c light sour cream
1 1/3 c boiling water
In the bowl of a stand mixer cream together the sugar, molasses, and butter. Beat in the eggs one at a time. Continue to beat on high until light and fluffy. Blend in the vanilla.
In a medium bowl sift together the flour, cocoa, baking soda, and salt. Add 1/4 of the four mixture and 1/4 of the sour cream alternately to the butter mixture. Mixing to combine after each addition. Carefully add the boiling water and stir to combine.
Pour evenly into three cake pans that have been greased and dusted with cocoa powder. Bake at 350 for about 30-35 minutes, until a toothpick in the center comes out clean. All to cool for a few minutes until the pans are cool enough to handle, carefully turn out onto a baking rack to cool. Allow cake to cool completely before icing.
3 sticks butter, softened
6 cups powdered sugar
3 tbsp milk
2 tsp mint extract
Cream the butter until it is light and fluffy. Slowly add in the powdered sugar. Mix in the milk until you reach your desired consistency. Mix in the mint extract and, if you like, some green food coloring. I enjoy using Wilton’s gel food coloring.
For some tips on icing a layer cake (don’t forget the crumb coat!) look here.