Mint Chocolate Cake with Mint Buttercream Frosting

 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 8-12.

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 powder▢2 cups boiling water, (can also use coffee)▢2 3/4 cups (352g) all-purpose flour▢1/2 tsp. baking powder▢1/2 tsp. salt▢2 tsp. baking soda▢1 cup (2 sticks, 226g) unsalted butter, room temperature▢2 1/2 cups (500g) granulated sugar▢4 large eggs, room temperature▢2 tsp. peppermint extract

Mint Buttercream Frosting

▢1 cup (2 sticks, 226g) unsalted butter, room temperature▢4 cups (440g) confectioners sugar▢1 tbsp. milk, can use more if needed▢1 1/4 tsp. peppermint extract▢pinch salt

Instructions

Mint Chocolate Cake

Preheat oven to 350°F (175 degrees C). Prepare (use pan release or baking spray and line with parchment) three 8-inch by 3-inch 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, 2-3 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 medium-high speed until light and fluffy, 2-3 minutes.

Reduce mixer speed to low, and add the pinch of salt and the confectioner's 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.