Chocolate Mint Cake
Cake
1 cup (200g) sugar
1/2 cup (113g) butter, at room temperature
1/4 cup (60ml) olive oil
2 eggs, at room temperature
1 tablespoon (15ml) vanilla extract
1 cup (135g) flour
1/2 cup (45g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (120ml) hot water
1. preheat oven to 350°F (180°F). Grease a 9" (22cm) cake pan. Cover bottom with parchment paper round
2. beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment for 5 minutes. Slowly drizzle in the olive oil and mix until well incorporated
3. add the eggs one at a time, and then the vanilla extract
4. in a separate bowl, whisk all the dry ingredients together, and using a spatula fold the flour mixture into the butter mixture. Add the hot water and mix well
5. pour batter into prepared pan and bake for 35-40 minutes. Cool completely
Mint Frosting
1/2 cup (113g) butter, at room temperature
1/2 cup (113g) vegetable shortening, at room temperature
2 tablespoons fresh mint leaves, finely chopped
2 teaspoons peppermint extract
3 tablespoons (45ml) whole milk
3 1/2 cups (420g) confectioners sugar, sifted
1. in the bowl of a mixer fitted with a paddle attachment, beat the butter, the shortening and the mint leaves together until light and fluffy. Add the confectioners sugar, peppermint extract and milk, and continue mixing until smooth
2. place in the refrigerator until ready to use
Chocolate Ganache
1 1/2 cups (250g) semi sweet chocolate, finely chopped
1 cup (250g) heavy cream
1 teaspoon vanilla extract
1. heat the cream in a saucepan without letting it boil. Turn heat off. Add chopped chocolate and let it stand uncovered until the chocolate melts. Whisk until smooth and glossy. Add vanilla extract. Cool until thickened.
Assembling
1. using an offset spatula, spread the frosting on top of the cake. Place the cake in the refrigerator to set the frosting
2. spread the ganache on top and sides of the cake with an offset spatula. Chill cake before serving
