Mint Chocolate Cake

cookie sheet and flip it over. We will use the back.
Pour half of the melted mixture over the cookie sheet and spread out with an offset spatula. This is important as you want the layer to be as even and level as possible. Thin is good but not translucent.
Place it into the fridge to set for 1 to 2 minutes. You can also leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If its too cold they will just break. If its too warm they will just be blobs. Press your finger into the mixture. If it leaves a mark the mixture is too soft.
Using a flat head screwdriver clean! press the screwdriver into the mixture at a 45degree angle and then move forward slowly. Curls should form. Immediately place curls on a cooled plate or in the refrigerator so that they hold their shape. Chill until ready to assemble cake.
When Ready To Assemble
Place first layer of chocolate cake on cake stand or cake plate. Spread 13 of mint buttercream over cake.
Repeat this with remaining chocolate cake and mint buttercream.
Cover cake with chocolate buttercream. Try to smooth out surface and sides of cake as much as possible.
Place remaining chocolate buttercream into a piping bag fitted with a large open round tip such as a 2A tip.
Pipe out dollops of frosting around the top of the cake. Sprinkle mint curls over top. Chill cake until ready to serve.