Mint Chocolate Cake

consistency is reached.
Lets talk a little bit about those curls. It can take a few times to get it right so I recommend practicing. Or at least buy double what you need so you dont have to worry about not getting the perfect curl every time! I have a post about How to Make Chocolate Curls if you want to see a quick video.
Assembling the Mint Chocolate Cake
With all the parts ready to go its time to get the cake assembled. 
Place the first layer of the cake on a cake stand or cake plate Spread 13 of the mint buttercream over the cake Repeat this with the remaining layers of chocolate cake and mint buttercream Cover the cake with chocolate buttercream smoothing out the surface and sides of the cake as much as possible Place the remaining chocolate buttercream into a piping bag fitted with a large open round tip Pipe out dollops of frosting around the top of the cake Sprinkle the mint curls over top Chill the cake until ready to serve.
This cake is SO moist and so flavorful you are going to want to make it again and again. I had a hard time getting the piece to stand up it was so soft! But thats a good problem to have with cake. 
If you have any questions on how to bake a level cake you can go here. Maybe you want some tips on how to build a layer cake? Or frost a cake? Or you may want some High Altitude Baking Tips if you are baking at a higher altitude. Check those links out!
Looking for More Cake Recipes?
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French Silk Cake Roll
4 80 FROM 5 VOTES
Mint Chocolate Cake
PREP TIME1HOUR HR
COOK TIME35MINUTES MINS
TOTAL TIME1HOUR HR 35MINUTES MINS
One of my favorite things about cooler temperatures is all things mint or peppermint. We add that glorious flavoring to hot cocoa to brownies to cookies and most definitely to cakes! 
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Ingredients
Chocolate Cake
1 34 cups 219g allpurpose flour plus more for pans2 cups 400g granulated sugar34 cup 88 5g cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon kosher salt1 cup buttermilk room temperature12 cup vegetable oil2 extralarge eggs room temperature1 teaspoon vanilla extract1 cup freshly brewed hot coffee
Chocolate Buttercream
6 ounces semisweet chocolate1 cup 2 sticks 226 grams unsalted butter room temperature1 teaspoon vanilla extract1 14 cups confectioners sugar sifted1 tablespoon instant