Mint Chocolate Cake

coffee powder
Mint Buttercream
2 cups 250g confectioners sugar14 cup 12 stick or 56g butter softened18 teaspoon salt14 teaspoon peppermint extract or less depending on preference24 tablespoons milk
Mint Curls
2 cups light green candy melts or 1 cup green 1 cup white1 tablespoon shortening14 teaspoon peppermint oil
Instructions
Chocolate Cake
Preheat the oven to 350F. Prepare two 8inch round cake pans. Line with parchment paper then butter and flour the pans or spray with nonstick baking spray.
Sift the flour sugar cocoa baking soda baking powder and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl whisk together the buttermilk oil eggs and vanilla. With the mixer on low speed slowly add the wet ingredients to the dry. With mixer still on low add the coffee and stir just to combine scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes until a cake tester comes out clean.
Cool in the pans for 30 minutes then turn them out onto a cooling rack and cool completely.
When cakes are completely cool level each layer of chocolate cake and then cut each layer in half. You should now have four layers of cake. Chill until ready to assemble.
Chocolate Buttercream
Chop the chocolate and place it in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment beat the butter and vanilla on mediumhigh speed until light yellow and fluffy about 3 minutes.
Turn the mixer to low gradually add the confectioners sugar then beat at medium speed scraping down the bowl as necessary until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed add the chocolate and coffee to the butter mixture and mix until blended.
Dont whip! Set aside until ready to assemble cake.
Mint Buttercream
In the bowl of stand mixer cream sugar with 12 cup butter.
Blend peppermint extract 2 tablespoons milk and salt. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
Mint Curls
Melt the candy melts and the shortening in a large microwavesafe bowl for 1minute increments then in 15second increments stirring after each heating.
When candy is melted add peppermint oil and stir until incorporated.
Take out a large flat and clean