Mint Chocolate Layer Cake

Instructions

Step 1 Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2 In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3 Add buttermilk, oil, eggs, and vanilla to the dry ingredients and mix until combined.
Step 4 Gradually stir in hot water until the batter is smooth. It will be thin.
Step 5 Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Step 6 Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7 To make the buttercream, beat the butter until creamy. Gradually add powdered sugar, then add cream and peppermint extract. Add green food coloring if desired.
Step 8 Level the cake layers if needed. Place the first layer on a cake board or plate, spread a generous amount of mint buttercream on top.
Step 9 Repeat with remaining layers, stacking and frosting each one.
Step 10 Use a piping bag to decorate the top edge with buttercream. Drizzle with caramel sauce.
Step 11 Sprinkle crushed mint chocolates and grated chocolate on top for garnish.

Storage and Reheating Tips

Store the Mint Chocolate Layer Cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for best texture and flavor. The cake layers can be baked ahead and frozen for up to 2 months. To freeze, wrap each layer tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before assembling. Do not microwave the assembled cake; serve chilled or at room temperature.