My Kind of Birthday Cake

This is the kind of cake worth traveling across states for...literally. I had this cake while in Jacksonville visiting family and friends. It was my father-in-law's birthday, and my sister-in-law, who happens to be an awesome cake-baker, made this melt-in-your-mouth chocolate mint cake and cut no corners! Now, I admit, I am a pretty easy sell when it comes to chocolate and mint, but this cake is especially tasty. The recipe comes from Southern Living and all I will say is that everyone that night became a member of the clean plate club. Enjoy!

Chocolate-Mint Cake

1 1/2 cups semisweet chocolate morsels

1/2 cup butter, softened

1 (16-oz.) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (8-oz.) container sour cream

1 cup hot water

2 teaspoons vanilla extract

Peppermint Frosting (see below)

Chocolate Ganache (see below)

INSTRUCTIONS

Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.

Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

Bake at 350 degrees for 30 minutes or until a wooded pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake.
INGREDIENTS – Peppermint Frosting

1/2 cup butter, softened

1 (16-oz.) package powdered sugar

1/3 cup milk

1/4 teaspoon peppermint oil

INSTRUCTIONS

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.

INGREDIENTS – Chocolate Ganache

1 (12-oz.) package semisweet chocolate morsels

1 1/2 cups whipping cream

3 tablespoons butter, softened

INSTRUCTIONS

Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.
NOTES

Ganache thickens as it cools. Pour the ganache onto the center of the cake; spread quickly, using a spatula to push the frosting down the sides of the cake. Ganache becomes firm enough to shape into truffles after chilling for several hours.

Coarsely chopped chocolate-covered peppermint patties add a simple but striking garnish. For quick, clean cuts, partially freeze the candy before chopping.