Peppermint Pattie Cake

Servings: 8-16 |
https://youtube.com/watch?v=A8qIDDPMXQk%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 1 pkg (552 g) chocolate cake mix, divided
  • 1 cup (250 mL) sugar
  • 1/4 cup (50 mL) all-purpose flour
  • 1 1/4 cups (300 mL) milk
  • 1 1/4 cups (300 mL) soft but cool butter, cubed
  • 1 tsp (5 mL) vanilla extract
  • 1 Tbsp (15 mL) Crème de Menthe liqueur
  • Junior Mints® (optional), diced
  • 1 cup (250 mL) semi-sweet chocolate chips
  • 1 cup (250 mL) whipping cream
  • 1 Tbsp (15 mL) unsalted butter

Method

Cake

  1. Grease 2 round 9-inch cake pans and line with parchment paper.
  2. Prepare cake mix according to package directions; divide batter evenly into both pans.
  3. Bake according to directions.

Mint Buttercream

  1. Mix sugar and flour in medium sauce pot; add milk; cook over medium heat, whisking occasionally.
  2. Once mixture comes to a boil and has thickened remove from heat and cool.
  3. Only when mixture is cool, add butter; beat until blended.
  4. Add vanilla and Crème de Menthe; mix thoroughly.
  5. If desired, fold in Junior Mints®.
  6. If icing is too soft, chill slightly in the refrigerator then beat.

Chocolate Ganache

  1. Place chocolate chips in medium heatproof bowl; set aside.
  2. In small sauce pot, bring cream to a simmer.
  3. Pour hot cream over chocolate and let stand 5 minutes.
  4. Add butter and stir until smooth.
  5. Allow mixture to cool slightly.

Assembly

  1. On the centre of a cake plate, place first layer of cake rounded side up.
  2. Cover with layer of mint buttercream 1-inch thick.
  3. Place second layer of cake flat side up.
  4. Pour slightly cooled chocolate ganache over top of cake and allow to fully cover top and drip down sides.
  5. Refrigerate.

 

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