Mint Chocolate Layered Cake
By: Linda Bonwill - World Class Cooking
DELIGHT "MINT"
Sink your fork into the soft, crumbled layers of this chocolate cake. You will discover an exquisite blend of flavors dancing in your mouth. The robust essence of premium coffee intertwines seamlessly with the mint's cool, invigorating freshness. Pair this with chocolate, and you have a match.
But the allure doesn't end there - oh no. As you savor each bite, your taste buds are greeted by a luscious frosting that mirrors the divine essence of the cake itself. Smooth and creamy, yet bursting with mint and the deep, complex notes of coffee, this frosting is the perfect combo.
For this cake, I used Door County's Grasshopper Flavored Coffee. It is loaded with bold mint and chocolatey notes you will enjoy sip by sip. Brew yourself a pot today!
Featured Product: Grasshopper Coffee 8oz ground
Cake Ingredients
- 2 cups gluten-free flour (without xanthan gum)
- 3/4 cup unsweetened dark cocoa powder
- 1 TBSP psyllium husk powder
- 1 tsp xanthan gum (if flour doesn't contain it)
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups sugar, granulated
- 1 cup buttermilk
- 1/2 cup olive oil
- 2 eggs, room temperature
- 3/4 cup of Grasshopper coffee, freshly brewed (room temperature)
Note: If you prefer, you can use your favorite chocolate cake mix. Follow the instructions on the box. Instead of water use freshly brewed Grasshopper (Mint) coffee from Door County Coffee.
Directions for Cake:
- Add the flour, cocoa powder, psyllium husk, xanthan gum, baking powder, baking soda, and salt in a mixing bowl. Put the bowl aside.
- In a separate bowl, whisk together the sugar and buttermilk. Whisk in the remaining ingredients. Add the dry ingredients to the wet ingredients. Whisk until blended or mix with an electric hand mixer.
- Preheat the oven to 350 degrees. Grease (3) 8-inch round baking pans. Evenly divide the batter into the three pans. Place in the oven and bake for approx. 25 minutes or until the cake is done. Test the doneness by placing a toothpick in the center of the cake. If the toothpick comes out clean, without batter, the cake is done. Let the cake cool slightly.
- Loosen the cake from the pans and cool on a rack. Frosting can be refrigerated until ready to use.
Frosting Ingredients:
- 1 1/2 cup (1 sticks butter), softened
- 2 1/2-3 cups powdered sugar
- 1 tsp vanilla extract
- 2 TBSP mint coffee, room temperature
- 2 TBSP heavy cream
- green coloring (I use organic, artificial free)
- 1/2 cup chocolate cookie crumbs, pulsed in a food processor
Directions for Frosting:
-
Add all ingredients to a mixing bowl, except the cookie crumbs and food coloring. Whip with an electric mixer until fluffy. Adjust the texture with more powdered sugar or coffee to thicken or make a thinner frosting, which can be easily spreadable.
- Add enough coloring to achieve the desired shade. Fold in the cookie crumbs.
NOTE: Garnishes are sliced scallions, flowers, baby's breath, and mint leaves.