Let there be cake.
Rich chocolatey cake. Filled with mint buttercream. Topped with rich, thick ganache.
And let us eat it all. Like, right now. Because when it comes to cake, more is more.
A friend and I just bought tickets to see Jim Gaffigan in a few weeks, and whenever I make a big, fat cake I can't help but be reminded of his routine on how cake is the ultimate symbol of gluttony. If you eat a whole pizza, people are like, "Wow you were hungry!" But when you eat a whole cake, people are like, "Man, you've got a problem."
None of that crap here -- come over, grab a fork, and let's dig in.
Mint Brownie Cake
For the cake:
1 cup butter, melted and cooled slightly
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
1 1/2 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
For the mint buttercream:
3/4 cup butter
3 cups icing sugar (give or take a half cup)
3/4 teaspoon mint extract
green food colouring (optional)
For the chocolate ganache:
12 oz semi-sweet chocolate, chopped
1 cup heavy cream (or whipping cream for my fellow Canadians)
Begin with the cake. Preheat oven to 350F and grease and flour two 8-inch round pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the eggs and vanilla and beat until the mixture is light and creamy. Add the dry ingredients and beat until smooth. Pour into the prepared pans and bake for 15-25 minutes, until a toothpick inserted in the middle comes out with moist crumbs.
Let sit for 5-10 minutes before removing from pans to a wire rack to cool.
While the cake cools, prepare the icing. Beat the butter until smooth, add the mint extract and food colouring, then gradually add the icing sugar, until desired consistency and taste is reached
Place the uglier cake layer on a cake plate or pedestal. Scoop the icing on top, and smooth it out into an even layer. Top with the remaining cake layer. Press down slightly.
Finally, it’s time to make the ganache. Place the chopped chocolate in a medium bowl. Heat the cream in a small pot, until bubbles begin to form. Remove from heat and pour over the chocolate. Let sit for five minutes, then whisk until smooth.
Allow the ganache to set for just a few minutes (it will begin to firm up, but still be smooth), then pour on top of the cake. Either let it drizzle over the sides, or use a flat spatula or spoon to evenly spread it over the cake.
Let the ganache set, slice, and serve!