Description
Enjoy the refreshing flavor of mint combined with decadent chocolate in this Mint Aero Drip Cake. This visually stunning cake features a mint-infused buttercream frosting, rich chocolate ganache drip, and a touch of Mint Aero chocolate for a delightful treat.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup mint chocolate chips (or chopped Mint Aero chocolate)
For the Mint Buttercream Frosting:
- 1 1/2 cups unsalted butter, softened
- 6 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup mint syrup or mint extract
- Green food coloring (optional)
For the Chocolate Ganache Drip:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
For Decoration:
- Mint Aero chocolate bars, cut into pieces
- Mint leaves (optional)
Instructions
- Prepare the Oven and Pans
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined. Fold in mint chocolate chips or chopped Mint Aero chocolate.
- Bake the Cakes
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Mint Buttercream Frosting
- Beat softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add heavy cream, vanilla extract, and mint syrup or mint extract, beating until light and fluffy. If using, add green food coloring to achieve the desired shade.
- Frost the Cake
- Frost the cooled cakes with a thin layer of mint buttercream frosting (crumb coat) and refrigerate for 30 minutes. Apply a second layer of frosting, smoothing it out evenly.
- Prepare the Chocolate Ganache Drip
- Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add dark chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
- Once the ganache has cooled slightly, pour it over the top of the cake, allowing it to drip down the sides.
- Decorate the Cake
- Top the cake with pieces of Mint Aero chocolate and mint leaves if desired.
Notes
- Mint Flavor: Adjust the amount of mint extract or syrup according to your taste preferences. For a more intense mint flavor, you can increase the quantity slightly.
- Ganache Drip: Allow the ganache to cool to a pourable but not too runny consistency before drizzling over the cake. If it’s too thick, gently reheat and stir.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cake for up to 2 months. Thaw before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes