Description
Mint Chocolate Drip Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
½ tsp peppermint extract
1 cup whole milk
Green food coloring
For the Frosting:
1 ½ cups unsalted butter, softened
4 cups powdered sugar
2-3 tbsp heavy cream
½ tsp peppermint extract
Green food coloring
For the Chocolate Drip:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Toppings:
Mint cookies
Chocolate pieces
Crushed mint candies
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Instructions:
1. Bake the Cake:
Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, then mix in vanilla and peppermint extracts.
Alternate adding dry ingredients and milk, starting and ending with the dry. Mix in green food coloring.
Divide batter evenly among pans and bake for 25-30 minutes. Cool completely.
2. Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream, peppermint extract, and food coloring.
3. Assemble the Cake:
Layer and frost the cake. Smooth out the sides with a spatula.
4. Prepare the Chocolate Drip:
Heat heavy cream until hot (not boiling). Pour over chocolate chips and let sit for 2 minutes. Stir until smooth. Let cool slightly before dripping over the cake edges.
5. Decorate:
Top with swirls of frosting, mint cookies, chocolate pieces, and crushed candies.
