The cake turned out more like a scone. Made if for several birthdays Everyone loves it. Repeat this with the remaining layers of chocolate cake and mint buttercream. Percent Daily Values are based on a 2,000 calorie diet. *Don’t whip! Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Frost cooled cake and decorate with chocolate sprinkles. Sprinkle mint curls over top. Infusing the mint into the milk in the frosting makes a strong mint tea that shines through even the strong black cocoa flavor. Preheat oven to 350 degrees F (175 degrees C). For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Or frost a cake, Red Velvet Cake with Peppermint Whipped Cream. Remove from heat and cover the pan. Info. Let cool completely. It practically melts in your mouth. Remove the mint leaves and bring the heavy cream to a boil again. This site uses Akismet to reduce spam. These truths, however; can be overcome. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla. Preheat oven to 350 degrees. Divide and spread the batter among the two prepared cake pans. Place the heavy cream in a saucer and bring it to a boil. Hope this can help someone. ), press the screwdriver into the mixture at a 45-degree angle and then move forward slowly. 20 %, Chocolate! An old recipe of my mom's. Let cool. Perfect and refreshing!! Repeat this with remaining chocolate cake and mint buttercream. I’m concerned about the coffee. Add the egg yolks over the egg whites and mix together with a spatula. Pour the heavy cream over the white chocolate and mix slowly with a spatula until the chocolate melts and becomes smooth. (It’s also worth mentioning that I’m not a baking expert or anything, just a gal who wants to eat chocolate cake lol). I have updated the recipe to NOT include the egg yolk, that was definitely not a necessary ingredient. Place it in the refrigerator to cool for about an hour. You saved Deep Dark Chocolate Peppermint Cake to your. Your email address will not be published. Allrecipes is part of the Meredith Food Group. Bring just to a simmer (do not boil or scald). Do not overmix.