MINT CHOCOLATE CHIP CAKE

Did you know that there is only one Olive Garden restaurant in Vancouver? It’s not really even in Vancouver, it’s in a suburb called Langley about 40+ mins outside of the city. Further research tells me there is actually only ONE Olive Garden in all of BC. Meanwhile, just south of the border it seems like there’s one every few blocks.

To me, this cake tastes just like those delicious Andes Chocolate Mints, but in cake form. A worthy substitute until I can get my hands on some. If you love mint chocolate candy, ice cream, or any other form, you will love this cake!

INGREDIENTS

Chocolate Cake:

• 1 1/2 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk room temperature
• 3/4 cup hot water
• 2 large eggs
• 2 tsp vanilla

Mint Chip Buttercream:

• 5 large egg whites
• 1 1/2 cup granulated sugar
• 1 1/2 cups unsalted butter cubed, room temperature
• 1 tsp mint extract
• 3 oz good quality dark chocolate chopped
• green color gel

Ganache:

• 2 oz good quality dark chocolate finely chopped
• 2 oz heavy whipping cream

INSTRUCTIONS

Cake:

1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. ..................................................................
4. ........................................................................

full recipe : livforcake.com

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