July is always a busy time in year for me, my little sister birthday and my mum birthday are 7 day apart. This year as part of the her present I told her to pick out a pick and I bake it for me. My one condition was nothing that would take hours and hours to make as I was coming off my long week at work. After a little negotiation she decided in this one. Boy was this a winner! The chocolate cake is light, fluffy and moist! And the spearmint and chocolate combination is classic one, would does not like chocolate mint ice-cream!
Ingredients –serves 12
- 85g/1 Cup/3 oz unsweetened cocoa powder,
- 2 teaspoon instant espresso powder,
- 250ml/1 Cup/ 8 fl. oz boiling water,
- 115g/ ½ Cup/ 4oz,
- 2 teaspoon vanilla bean paste or vanilla extract,
- 236g/ 1 cup (2 sticks) unsalted butter,
- 338g/1 ¾ Cups/ 12¼ oz granulated sugar,
- 2 large eggs,
- 180g/1 ¼ Cups/plain flour, plus more for dusting the pans,
- ¾ teaspoon baking powder,
- ½ teaspoon salt
- 354g\1 ½ Cups\ 3 sticks of unsalted butter,
- 475g\ 3 cups\ 16 ¾ oz icing sugar,
- 2 tablespoon milk,
- ½ vanilla bean paste,
- pinch of salt,
- 1 teaspoon spearmint extract,
- Green food coloring,
- Chocolate Curls to decorate
- 2×8 inch round cake tins
- Rotating Cake stand
- Angled or straight Spatula
- Icing Smoother
- Oven temperature (really hand to know what temperature your oven is at, this can vary as much a 50ºC)
- Cake board/Drum
- Make sure all your ingredient are at the room temperature. Combine the cocoa powder and instant espresso powder in a bowl. Add the boiling water and whisk to combine. Leave to cool.
- Preheat the oven to 175ºC/350ºF, with a rack in the middle position. Butter two 8 inch round cake tins. Lin the bottom with baking parchment. Butter the parchment and dust with little flour. Tip out the excess
- Now add the sour cream and vanilla to the cocoa/coffee mixture as it should have cool my now. Stir to combine.
- Combine and butter and sugar on a medium speed in your mixer until fluffy and almost white, about 3 minutes.
- Add the eggs, one a time. Mixing for full minute after each addition. Scrape down the side of our mixing bowl, when you finish mixing the last one.
- Sieve together the flour, baking power and salt.
- Add low speed, add in one third of your dry ingredient and one third of cocoa mixture. Mix until combine. Than repeat two more until all of the cocoa and flour have been combined. Scrape down the side of the bowl and mix again briefly.
- Now divide the mixture between the two tins. I zero a weight scale with the bin on tip, try to get the close as possible. Baking until the cake feel firm at the centre and a toothpick come out clean, about 23 minutes.
- Let the cake cool completed in the time on wire rack. Once cooled turn out onto rack and peel off the baking paper.
- Combine the butter, icing sugar, vanilla, milk, pinch of salt for several minutes until light and fluffy. Add in the spearmint extract ( more or less might be need depending on the strength of your extract, so remember to taste as add this. You can always add more but if the frosting is not minty enough). Now once your happy with your mint flavour, add the green food colour. I’ve used some highly concentrated one, so only tiny amount was need, but again this will vary depending on the type you have.
- Place you cake board on your rotating cake stand. Put small amount of icing in the centre of the cake board, and place 1st layer on top (this will keep your cake for sliding around the place). Now add generous amount of icing on top and smooth out to the edge. Now add the 2nd layer at top.
- Now add the crumb coat, this a layer of icing so thin that you will see the cake and crumbs. Smooth the icing as best as you can using your straight spatula and Icing Smoother. Chill for 30 minutes until dry. The crumb coat needs to be dry to the touch before you dry to put the final layer of icing on.
- Now use the remaining icing to ice the cake. This can be hard to get right, but there are lots of video and method on the web now about how to do this. Finish decorating with the chocolate curls.