Mint Chocolate Cake Recipe | Chocolate mint cake recipe | 6-inch cake recipe | Chocolate Recipe

Mint Chocolate Cake Recipe | Chocolate mint cake recipe | 6-inch cake recipe | Chocolate Recipe | 6-inch 3-layer cake recipe | 6-inch Chocolate cake recipe | Mint buttercream | Cream cheese frosting | Best chocolate cake recipe

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For chocolate mint cake:

All purpose flour - 3/4 cup + 2 tbsp
Unsweetened cocoa powder - 1/3 cup
Baking soda - 1 tsp
Baking powder - 1 tsp
Salt - 1/4 tsp
Melted butter - 1/2 cup
Semi sweet chocolate chips - 1/4 cup
Sugar - 1/2 cup
Buttermilk - 1/2 cup
Vanilla extract - 1 tsp
Mint extract - 1/8 tsp
Instant coffee -1/2 tbsp
Hot water - 1 tbsp
Egg -2

1.Preheat oven to 350º F(180°C). Grease three, 6 inch cake pan. Line the bottom of the pan with parchment paper.
2. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cocoa powder.
3.In a large mixing bowl, melt the butter in the microwave or on the stovetop, then mix the chocolate chips and sugar until smooth. let it cool.
4. Add the buttermilk, eggs, vanilla extract and mint extract. Beat everything together for a few minutes, until the eggs are well beaten.
5. Combine the instant coffee and water, then stir to dissolve. Add this to the batter. Mix well.
6. Sift the dry ingredients into the batter, then mix on medium speed until a smooth batter forms.
7.Divide the batter between the three prepared cake pans.
8. Bake for 20 to 22 minutes, until toothpick inserted in center comes out clean.
9. Let it cool completely.

Mint Buttercream:

Softened Butter - 1 cup
Softened Cream Cheese - 4 oz
Powdered Sugar -2 cup
Vanilla extract - 1tsp
Mint extract - 2 drops
Salt a pinch
Green food color

Prepare Frosting:

1. Beat the butter and cheese for 5 minutes until combined.
2. Add in the vanilla extract, mint extract, salt, and powdered sugar. Whisk until the frosting is fluffy and creamy.
3.Add the green food color a few drops at a time, until the desired color is reached.

Assembling the Cake:

1. Once the cake layers have cooled, level the top of each layer.
2. Chocolate ganache: Melt the milk chocolate 1/2 cup and heavy cream 3 tbsp in microwave for 20 second interval, until the ganache is smooth.
3. Spread with chocolate ganache in each cake layer.
4. Spread a generous amount of mint buttercream between each layer, smoothing it with spatula. 5. For the final layer, apply the buttercream on the top and side of the cake, smoothing it down.

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