Dark chocolate cake slathered in layers of chocolate chip peppermint butter cream will remind you of your favorite ice-cream shop milkshake! Recipe source: Cake from Ina Garten (2006 Barefoot Contessa at Home), Frosting is a LS Original
Serves: Approximately 16 servings
1 and ¾ cups all-purpose flour
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
2 cups (4 sticks) unsalted butter at cool room temperature
6 cups powdered sugar
½ cup heavy cream
½ to ¾ teaspoon peppermint extract
6 ounces chocolate chips, chopped in food processor to fine chips
Preheat the oven to 350 degrees F.
Prepare two 8-inch x 2-inch round cake pans with cooking spray, and line with parchment paper, and spray the parchment with cooking spray as well.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla.
With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
In the bowl of a stand mixer fitted with the paddle-scraper attachment, beat butter until smooth.
Add powdered sugar, cream and peppermint extract. Beat on low speed until completely incorporated.
Turn mixer up to medium, and beat frosting until light and fluffy.
Add food coloring and mix to combine.
Once desired color is achieved, add chocolate bits, and stir to combine.
Frost as desired.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/03/mint-chocolate-chip-cake.html/