Mint Cookies and Cream Cake – mint buttercream sandwiched between cookie-studded cake, smothered with mint Oreo frosting, topped with drippy chocolate ganache.
Yield: One 6″ Round Cake Skill
For the Cake:
2 cups + 2 tablespoons cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs + 1 egg yolk
1 1/2 teaspoons vanilla extract
1 cup whole milk
1 cup crushed chocolate sandwich cookies
For the Mint Filling:
4 egg whites
1 1/3 cup granulated sugar
2 cups unsalted butter, softened
1/2 teaspoon vanilla extract
3/4 – 1 teaspoon peppermint extract (or to taste)
green gel food coloring (optional)
For the Frosting:
Remaining Mint Filling
1 1/4 – 1 1/2 cups crushed chocolate sandwich cookies
For the Chocolate Glaze:
2 ounces semi or bittersweet chocolate, chopped
1/4 cup heavy cream
2 tablespoons light corn syrup
Make the Cake:
- Preheat oven to 350 degrees. Grease and flour three 6-inch round cake pans and set aside.
- Sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add in the sugar and mix for about 3 minutes on medium speed.
- Visit Mint Cookies and Cream Cake @ thecakeblog.com for full instructions.