SIGN UP TO GET WTVR.COM HEADLINES DELIVERED TO YOUR INBOX

Take a bite out of this Mint Chocolate Cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

 

RICHMOND, Va. – Local Baker Leanne Fletcher, from Big Herm’s Kitchen, enjoys passing along decadent dessert creations. Leanne stopped by the Virginia This Morning kitchen and whipped up a delicious Mint Chocolate Chip Cake. Big Herm’s Kitchen is located at 315 N 2nd St in Richmond. For more information you can visit http://www.bighermskitchen.com

SWEET LEANNE’S COOL MINT CHOCOLATE CAKE

Ingredients
1 cup butter
1 ½ cup dark chocolate chips
1 cup of sugar
6 eggs
1 Tblsp. vanilla extract
¾  cup unsweetened cocoa powder
½  tsp. salt
Mint Filling
1 ½ cup butter  (room temp)
1 ½ tsp. mint extract
8 Tbsp. heavy cream
6 cups powdered sugar
few drops of green food coloring
24 Andes Mints ( unwrapped)
Chocolate Drizzle
1 ½ cup dark chocolate chips
6 Tbsp. unsalted butter
Cake Instructions:
Melt chocolate and butter together stir until smooth
Beat eggs and sugar for about 5 minutes.
Add vanilla, cocoa powder and the melted chocolate and butter mixture. Blend well.
Pour into three 8 inch round spring form pans
Bake on 350 for 20 mins
Cool completely

Filling:
Beat butter for 3 minutes. Add powdered sugar, cream, and mint extract on low. Increase to medium high and beat for 3 minutes. Add food coloring and mix completely.
Chocolate Drizzle:
Melt butter and chocolate in microwave stirring occasionally.
Final Stage:
Frost each layer of cake with filling. Sprinkle crushed andes mints on top and stack. Frost the outside of the cake with the rest of the filling. Refrigerate for 1-2 hours. Pour Drizzle over the top.