I can tell you one thing right now – if my special someone doesn’t like this cake, I have no problem at all eating it by myself! That frosting alone is so delicious it makes me drool!
Ingredients
Cake:
- 2 cups white sugar
- 1 3/4 cup all purpose flour
- 1 cup unsweetened, Dutch process cocoa powder (I used Hershey Special Dark)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 cup boiling water
Frosting:
- 2 sticks (1 cup) salted butter, slightly softened
- 1/3 cup heavy cream
- 2 tsp mint extract
- 1 tsp vanilla extract
- Drop or two of green food coloring
- 4 cups powdered sugar
- 2 oz semisweet chocolate, finely chopped
Instructions:
- Preheat oven to 350. Grease and flour 2 eight or nine inch pans.
- In the bowl of a mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Scrape the sides of the bowl, then slowly stir in the boiling water. Pour batter into pans, bake for 30 -40 minutes, until tops of cakes spring back when you touch in the center.
- Remove cakes from oven. Allow to cool in pans for about 10 minutes, then remove to finish cooling on wire racks.
- Beat butter, cream, and both extracts on medium speed until smooth. With mixer speed on low, slowly add powdered sugar, mix until combined. Add food coloring, increase speed to medium high and beat for about 1 minute, until frosting is light, smooth, and fluffy. If frosting is too thick, add another Tablespoon or two of cream and beat for 30 more seconds. Add chopped chocolate and mix on low until incorporated. Frost cooled cake.
Quick Tip: Wrap the cake in plastic wrap and put in the fridge before frosting- this will make it firmer and easier to frost!
Thanks to Confessions of a Cookbook Queen for this impressive cake!
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