Peppermint Pattie Cake
Great Tastes 2011/2012
Cake
- 1 package chocolate cake mix
Mint Buttercream
- 1/4 cup (50 mL) all-purpose flour
- 1 1/4 cup (300 mL) milk
- 1 1/4 cup (300 mL) soft but cool butter, cubed
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 1 tbsp (15 mL) Crème de Menthe liqueur
- Junior Mints® (optional), diced
Chocolate Ganache Topping
- 1 cup (250 mL) whipping cream
- 1 cup (250 mL) semi sweet chocolate chips
- 1 Tbsp (15 mL) unsalted butter
Cake: Grease 2 round 9-inch cake pans and line with parchment paper. Prepare cake mix according to package directions; divide batter evenly into both pans. Bake according to directions.
Mint Buttercream: In a medium sauce pot over medium heat, cook flour and milk whisking occasionally. Once mixture comes to a boil and has thickened remove from heat and cool. Meanwhile, beat butter and sugar until blended. Only when flour mixture is cool, beat into butter mixture. Add vanilla and Crème de Menthe; mix thoroughly. If desired, fold in Junior Mints. If icing is too soft, chill slightly in the refrigerator then beat.
Chocolate Ganache Topping: Place chocolate chips in medium heatproof bowl; set aside. In small sauce pot, bring cream to a simmer. Pour hot cream over chocolate and let stand 5 minutes. Add butter and stir until smooth. Allow mixture to cool slightly.
Assembly: On the centre of a cake plate, place first layer of cake rounded side up. Cover with layer of mint buttercream 1-inch thick. Place second layer of cake flat side up. Pour slightly cooled chocolate ganache over top of cake and allow to fully cover top and drip down sides. Refrigerate.
Courtesy of Dairy Farmers of Manitoba
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