Ingredients
Units
Scale
- For Chocolate Cake:
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey’s cocoa, plus more for dusting pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup buttermilk
- 1 cup very hot water
- 1/2 cup vegetable oil
- For White Chocolate Mint Ganache Filling:
- 12 ounces quality white chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp. butter
- 1 teaspoon pure peppermint extract
- 1 teaspoon creme de menthe extract
- 2–3 drops of green food coloring
- For Chocolate Fudge Icing:
- 1 1/2 sticks salted butter (use unsalted if you like it better)
- 2 ounces bittersweet chocolate, chopped
- 3/4 cup Hershey’s cocoa powder
- 4 to 4 1/2 cups powdered sugar
- 2–4 tablespoons milk, plus more if needed
- Chocolate shavings or curls, or chopped Andes mints, for garnish
Instructions
- For cake: Heat oven to 350°F. Adjust oven racks to the middle of the oven.
- Generously grease two 9-inch round cake pans. Line the bottom with a 9-inch round piece parchment or waxed paper. Grease the paper. Sprinkle about 2 teaspoons cocoa powder into the greased pan and tap the sides to distribute it on the bottom and sides of pan. Use more cocoa, if needed. Tap out the excess.
- Sift all the dry ingredients into a large mixing bowl.
- Whisk together the buttermilk, eggs, oil, and vanilla extract in a large glass measuring cup with spout.
- Add the liquid ingredients to the dry ingredients. Beat with an electric hand mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.
- Using a 1-cup measuring cup, evenly divide the cake batter between the 2 pans; each one gets about 3 cups of batter.
- Bake the cakes at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Wrap cake in plastic film and place in fridge or freezer until ready to frost the cake; this will make it easier to frost and there will be less loose crumbs.
- For White Chocolate Mint Filling: Have ready a double boiler or glass bowl and pan of simmering water. Place white chocolate, cream, and butter into the double boiler or glass bowl set over simmering water.
- Stir occasionally until the chocolate and butter melt. Remove bowl from heat being careful not to get any drops of water in the chocolate, or it will seize.
- Add the extracts and food coloring directly to the bowl and stir. Cover bowl with plastic wrap and refrigerate until the ganache thickens a bit and cools down. Make sure it doesn’t get too thick, or it won’t whip properly or spread very well.
- Whip the cooled ganache on low speed with an electric mixer. It won’t take long – the ganache will start to thicken up and become fluffy. If over-beaten, the ganache will become crumbly. Warm the mixture in the microwave or over the simmering water to soften it a bit. Stir again to restore the proper consistency.
- For Chocolate Fudge Frosting: Place butter and bittersweet chocolate in another glass mixing bowl. Place in microwave on 50% power for 60 seconds. Stir and microwave again for 30 second intervals until chocolate is completely melted.
- Add the cocoa powder and mix well. Using an electric mixer, beat in the powdered sugar a little at a time, alternating with a little milk until the icing has reached a spreadable consistency. (Sometimes it needs a few minutes in the fridge to firm up.)
- To Assemble Cake: Remove the chilled cake from the fridge or freezer. Place a little bit of the Chocolate Fudge Frosting in the center of a cake stand or serving tray. Place the first layer on the frosting. This will help keep the cake from slicing around.
- Spread 1/2 of the ganache on the first cake layer, carefully spreading almost to the edge of the cake. Top with the second layer. Refrigerate for 10-15 minutes, if needed.
- Starting on the top of the cake, spread a bit of the fudge frosting over the entire cake to create a crumb coating. This will help keep the tender cake from pulling away and creating crumbs in the frosting. Chill in the fridge again for a few minutes to set the frosting.
- Cover the cake with the fudge frosting. Create swirls or other patterns, if desired.
- Place the remaining white chocolate ganache into a piping bag and using a star tip, pipe the ganache in a decorative pattern on the top of the cake. Sprinkle with the chocolate shards. Refrigerate until ready to serve.
- Just before serving, remove cake and allow it to warm up for about 5-10 minutes before cutting into wedges. Serve immediately.
- Prep Time: 2 hours
- Cook Time: 35 mins
- Category: Dessert
- Cuisine: American