¾ cup + 2 tbsp all-purpose flour
¾ cup + 2 tbsp granulated sugar
m⅓ cup + 1 tbsp unsweetened cocoa powder
m½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
¼ cup vegetable oil
1 large egg, at room temperature
½ teaspoon pure vanilla extract
½ cup boiling water (or coffee)
Mint Cookie & Cream Buttercream:
¾ cup (1.5 sticks) unsalted butter
½ cup shortening
4½ cups confectioners sugar
⅓ cup heavy cream
⅛ tsp salt (or to taste)
1 tsp peppermint extract, or to taste
½ cup crushed Oreos or other chocolate sandwich cookies
½ cup semisweet chocolate chips
⅓ cup heavy cream
½ cup reserved mint buttercream
5 Oreos cut in half
Preheat oven to 180°c degrees.
Grease and flour two 6×2 inch cake pans, and line each bottom with a circular piece of parchment paper (if desired).
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature egg, and vanilla in a large bowl until combined.
Slowly add the dry ingredients to the wet ingredients with the mixer on low.
Add the boiling water (or coffee).
(The batter will be VERY thin. This is ok.)
Pour the batter evenly into the aaaprepared pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean, and cake springs back when lightly touched.
Cool in pan for 10-15 minutes, then transfer to a wire rack.
Allow to cool completely before frosting.
Mint Cookies & Cream
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy – about 2 minutes.
Add 4½ cups confectioners’ sugar, 1/3 cup of the cream, peppermint extract, and salt with the mixer running on low.
Increase to high speed and beat for 3 full minutes.
(Add more confectioners’ sugar if frosting is too thin, or a little more cream if frosting is too thick. Keep in mind adding the crushed Oreos will thicken the frosting consistency.)
Remove about ½ cup of frosting and place in a piping bag fitted with a Wilton 1M or 2D star tip. Set aside.
Add ½ cup crushed Oreos to the remaining buttercream and stir until well combined.
Place chocolate chips in a small bowl.
Pour the cream into a saucepan, and bring to a boil.
As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips.
Let stand for a minute or two, then stir with a whisk until smooth.
(Be sure to scrape the bottom of the bowl occasionally.)
Place a piece of plastic wrap directly on the surface, and allow to cool completely to room temperature before using.
Level the chocolate cakes by carefully cutting off the slightly domed tops with a serrated knife.
(This is optional, but it’ll make your cake look neater).
Place the first layer on cake board/stand.
Using a knife or offset spatula, top with mint cookies & cream buttercream.
Place second layer of cake on top of the buttercream and generously frost the entire cake, smoothing out the top and sides as needed.
Spoon the cooled ganache on top of the cakes, right in the middle. With your spoon, slowly and carefully spread the ganache to the edges of the cake, letting it spill over the sides slightly.
Let ganache set for about 30 minutes to an hour.
Once ganache has set up a bit, fill a piping bag with reserved mint buttercream and pipe decorative swirls on top of the cake.
Garnish with crushed Oreos around the bottom and top of the cake. Place the sliced Oreos on top of the decorative swirls. Or garnish as desired.
Store cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.