Mint Chocolate Cake with Mint Buttercream Frosting

for 30 seconds to 1minute. Massage chocolate after heating. If all morsels are not melted heat in 10second increments until fully melted.
Cut off a small tip from the bag. Pipe out an evergreen tree shape onto a cookie sheet lined with parchment paper. You will want to pipe out enough for the entire cake about 812.
Chill the chocolate trees until solid. Gently place trees around the edge of cake. Chill until ready to serve.
Mint Chocolate Cake with Mint Buttercream Frosting
PREP TIME 15MINUTES MINS
COOK TIME 22MINUTES MINS
TOTAL TIME 37MINUTES MINS
This Mint Chocolate Cake has been transformed into a Winter Wonderland! It looks like you have spent hours in the kitchen but it is actually quite easy!
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Ingredients
Mint Chocolate Cake
1 cup 128g unsweetened cocoa powder2 cups boiling water can also use coffee2 34 cups 352g allpurpose flour12 tsp. baking powder12 tsp. salt2 tsp. baking soda1 cup 2 sticks 226g unsalted butter room temperature2 12 cups 500g granulated sugar4 large eggs room temperature2 tsp. peppermint extract
Mint Buttercream Frosting
1 cup 2 sticks 226g unsalted butter room temperature4 cups 440g confectioners sugar1 tbsp. milk can use more if needed1 14 tsp. peppermint extractpinch salt
Instructions
Mint Chocolate Cake
Preheat oven to 350F 175 degrees C. Prepare use pan release or baking spray and line with parchment three 8inch by 3inch round cake pans. If you use a shorted pan it could spill over
Whisk together the cocoa and boiling water. Set aside to cool.
Sift together the flour baking soda salt and baking powder and set aside.
In the bowl of stand mixer fitted with paddle attachment cream together the butter and sugar until light and fluffy 23 minutes.
Beat in the eggs one at a time then stir in the peppermint.
Add the dry ingredients alternately with the cocoa mixture. Mix only until combined.
Divide evenly between the three prepared pans and tap on the counter to settle.
Bake for 18 to 22 minutes in the preheated oven until a toothpick inserted comes out clean and the cake pulls away from the sides of the pan.
Cool cakes on a wire rack.
Mint Buttercream Frosting
In the bowl of a stand mixer fitted with a paddle attachment cream butter on mediumhigh speed until light and fluffy 23 minutes.
Reduce mixer speed to low and add the pinch of salt and the confectioners sugar about 1 cup at a time until thoroughly combined.
Add the peppermint extract and milk and increase speed on mixer to medium. If frosting seems very dry add more milk 1 teaspoon at a time until it reaches desired consistency.
Beat for 1 minute on high speed.