The Best Chocolate Mint Cookie Layer Cake Recipe

Instructions

DARK CHOCOLATE CAKE

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
   
2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
   
3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
   
4. Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
   
5. Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).

FRESH MINT SYRUP

1. In a small saucepan, combine the sugar, water, and mint. Heat mixture over medium-high heat until it reaches a boil. Stir to dissolve the sugar. Remove the mixture from the heat and let steep, covered for 20 minutes. Strain the mint from the syrup and set aside until ready to use.

WHIPPED GANACHE

1. Place the chocolate in the bowl of a stand mixer.
   
2. In a medium saucepan, bring the heavy cream, to a gentle boil over medium-high heat. Pour the hot cream over the chocolate in the mixer bowl and let stand for 2 minutes to melt the chocolate. Whisk together until melted and smooth. Add in the mint extract. Cover the surface of the ganache with plastic wrap and chill in the refrigerator for 6 hours or until firm enough to whip.
   
3. Once the ganache is firm enough to whip, attach the whisk attachment to the stand mixer and beat the ganache on medium-high speed until it forms medium peaks and is firm enough to spread, about 1-2 minutes. Do not overbeat.
   

ASSEMBLE

1. Poke a few holes on top of each cake layer with a wooden skewer. Brush some of the Mint Syrup over the top of the cakes and let the cakes sit for 15 minutes to absorb the syrup.
   
2. Center one cake layer on a 8-inch round cake board and set on a cake turntable with a nonslip mat. Spread about 2/3 cup Whipped Chocolate Mint Ganache on top in an even layer, smoothing out to the edge of the cake. Place a second cake layer on top and spread another 2/3 cup Whipped Chocolate Mint Ganache on top in an even layer. Place the last cake layer on top (bottom side up).
   

CRUMB COAT

1. Apply a thin coat for ganache over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or the refrigerator for 30 minutes.
   

DECORATING

1. Line an 8-inch round acrylic disc with parchment paper attached with a small amount of ganache. Apply a generous amount the ganache to the top of the chilled cake and spread out with an offset cake spatula in a smooth and even layer. Place the lined acrylic disc on top of the cake (parchment side down) making sure the disc lines up with the bottom cake board. Apply more ganache to the sides of the cake unit the top disc and bottom cake board are completely covered in ganache.
   
2. Using a cake scraper, apply the scraper to the bottom cake board and top acrylic disc and slowly rotate the turntable until the ganache in smooth. Fill in any gaps with more ganache and continue to rotate the turntable until smooth. Chill the cake in the freezer for 15 minutes, or the refrigerator for 30 minutes before removing the top acrylic disc.
   
3. Insert a small offset cake spatula under the acrylic disc (but over the parchment paper) and gently rotate the turntable until the disc releases. Peel off the parchment paper. Smooth and fill in any gaps with more ganache if needed. Chill the cake in the freezer or refrigerator while you prepare the Chocolate Drip.

DARK CHOCOLATE DRIP

1. Place chopped chocolate in a heat proof bowl.
   
2. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 15 to 20 minutes before using.
   
3. Do a test drip on the back of the cake to be sure the chocolate drip is the right consistency. It should be liquid but not hot. Spoon drips to the side of the cake. Apply more chocolate to the center of the cake and smooth with an offset spatula until the chocolate meets the chocolate drips on the side. Once the cake is covered in chocolate drips chill the cake in the freezer or refrigerator until the chocolate drips are set, before adding decoration to the top of the cake.
   

DECORATING

1. Fit a piping bag with Wilton piping tip #1M and fill with remaining ganache. Pipe swirls around the top edge of the cake. Place a chocolate mint cookie between each swirl. Transfer cake to a cake pedestal and serve.