Well, it’s official, I’m a published author! So I guess it’s time to pack up this here blog and put an end to all this. PSYCH! I love it way too much to ever quit. What possible other reason could I give people for making 4-layer chocolate cakes every other Wednesday?
This Wednesday’s cake? A Mint Choc Chip Layer Cake. Four layers of tender chocolate cake, three thick layers of mint choc chip buttercream, and a shiny chocolate glaze.
Where all my mint choc chip fans at? Holla at me if it was your favourite childhood ice cream pick too! I will always love it, and I was faithful to it for many years. Faithful, really, right up until ‘getting ice cream’ stopped being a regular feature of my life.
Nowadays I’m more likely to pick whatever the weirdest flavour available is. But I still love the creamy, bright, rich, and slightly bitter combination of my old favourite.
And it’s those very things – the sprightly peppermint buttercream, the bitter glaze and chocolate chunks, the tender cake layers – that make this cake work too.
The very perfect thing to celebrate any occasion, like oh, say a birthday, and anniversary or…A BOOK LAUNCH!
I took way too many photos of this cake because I think it’s a bit of a babe; there’s just something about that pale green icing and the drippy chocolate glaze.
So scroll through if you’re interested, and if you’re not the the recipe’s just after the next photo. I hope you’re week’s going well, with plenty of cake, and something mega planned for the weekend.
PS – Love those colourful napkins from Antipodean Love!
- 1 + ¾ cup (265g) plain flour
- ½ cup (50g) cocoa powder
- 2 cups (400g) caster sugar
- 2 tsp baking powder
- 2 tsp instant espresso powder (optional)
- ¾ cup (185ml) milk
- ½ cup (125ml) canola oil
- 2 eggs
- 1 cup (250ml) hot water
- 2 + ¾ sticks (300g) butter, soft
- 3 cups (450g) icing sugar (aka powdered sugar)
- 2 tsp peppermint essence
- 2 tbsp heavy cream
- drop of green food colouring (optional)
- 100g (4oz) dark chocolate, chopped into chips
- 100g (4oz) dark chocolate, chopped
- 75g (3oz) butter
- 2 tsp corn syrup, glucose syrup or maple syrup
- Grease and line 2x 18cm (8inch) cake tins, and preheat the oven to 180C/350F.
- To make the cake, sift the dry ingredients together (you really need to for this cake, otherwise you get cocoa lumps) into a large bowl.
- In a separate jug, whisk together the milk, oil and eggs. Pour them into the dry ingredients and stir together with a wooden spoon until combined.
- Finally add the hot water and stir until smooth - the batter will be fairly liquid.
- Divide between the two pans and bake for 35-40 minutes, or until risen and springing back when touched. Leave to cool completely in the pans.
- To make the buttercream, beat the butter for at least two minutes in a mixer at a high speed, until light, pale and fluffy (it can take up to 5 minutes).
- Add the sugar in two batches, beating well after each.
- While continuously beating, stream in the peppermint essence and then the cream, and the colouring, if using.
- Finally, fold through the chopped chocolate.
- To make the glaze, melt the chocolate, butter, and syrup in a heatproof bowl over a pan of simmering water. Stir gently until everything is melted and combined, and then set aside to cool.
- To assemble the cake, trim the layers if they are domed, and then slice each cake evenly into two.
- Place one layer onto a cake stand, and spread over a third of the buttercream - leaving the edge swirly and messy. Repeat with the remaining layers and buttercream, pressing downy gently on the layers as you go, and finishing with a bare cake layer.
- Pour the glaze slowly over the top, letting it drizzle down the sides, and leave to set for a while (if it's hot, you might need to fridge it for a while) then serve!