Description
Indulge in this refreshing Mint Aero Drip Cake, featuring soft mint-flavored layers, luscious mint buttercream, and a decadent chocolate ganache drip. Perfect for any celebration!
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 1 cup whole milk
- Green food coloring
For the Mint Buttercream:
- 1 1/2 cups unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon mint extract
- Green food coloring
For the Chocolate Ganache Drip:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tablespoons butter
For Decoration:
- Mint Aero chocolate bars, chopped
- Mint leaves (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and mint extracts.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Add green food coloring until the desired shade is reached.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth. Add heavy cream, mint extract, and green food coloring. Beat until light and fluffy.
- For the ganache, heat heavy cream in a saucepan until it begins to simmer. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth, then add butter and mix until glossy.
- To assemble, place one cake layer on a serving plate. Spread a layer of mint buttercream over the top. Repeat with remaining layers. Frost the entire cake with the buttercream.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Decorate with chopped Mint Aero chocolate bars and mint leaves, if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
