Mint Chocolate Chip Cake Recipe! #tipit

Ingredients 3 sticks unsalted butter, at room temp 2¼ cups sugar 4 eggs ¾ cup cocoa powder ¾ cup hot water ¾ cup sour cream 1 tbl vanilla extract 3 cups cake flour 1 tsp baking soda ½ tsp salt Mint Buttercream 16 oz unsalted butter, room temperature 2 lb (4cups) confectioner’s sugar pinch of salt 2 tsp mint extract green food gel color (optional) Chocolate Ganache 1 cup dark chocolate chips 1 cup heavy cream Fresh Mint Meringues (optional)* *http://eatsomewearsome.com/2015/04/16/fresh-mint-meringues/

Instructions Make Cake: Preheat oven to 350˚F. Grease 2 9in cake pans and line with parchment paper. Beat butter and sugar in electric mixer with paddle attachment until light and fluffy. While you are doing this crack eggs into a small bowl and add vanilla. In a separate bowl pour hot water over cocoa powder and whisk until smooth, whisk in sour cream. Finally combine the rest of the dry ingredients.

With mixer on med-low add eggs one at a time, beating well after each addition (about 30sec), scraping bowl halfway through and after last egg has been incorporated. Add dry ingredients in two parts, alternating with cocoa/sour cream mixture. Give a scrape with a spatula to incorporate anything on the bottom. Divide batter between pans and bake 45-50 minutes, until a cake tester (or toothpick or even a small knife) inserted into the center comes out clean. Cool cakes on a wire rack completely before icing.

Make Icing: Beat butter in electric mixer with paddle until light and fluffy (2-3 minutes). Turn mixer to low and slowly add confectioners sugar and pinch of salt. Beat on high for 5-7 minutes until slightly glossy. Add mint extract and food color (add a little at a time until you get the color you want). Ice the cake and let set in the fridge while you make the ganache.

Make Ganache: Heat heavy cream in a small saucepan just to a boil, immediately pour over chocolate chips, let sit a minutes then whisk until smooth. Pour ganache on top of cake, spreading gently so it just drips over the edges. Decorate with Fresh Mint Meringues and/or sprinkles.