I am in love with this layer cake. It’s perfect for St. Patrick’s Day. Last year I went the Bailey’s route and this year I decided to go with a peppermint and green theme.
The cake looks like I slathered it in mint chocolate chip ice cream! I was amazed at how easy it was to make the frosting. I added some extra mint crunch sprinkles to keep with the green theme for St. Patrick’s Day.
I love making these mini layer cakes. They’re perfect for a small crowd and the slices look so tall and pretty looking.
How cute is my green teaspoon for St. Patrick’s Day?
The inside consists of 3 chocolate devils food cake layers and the frosting is a peppermint swiss meringue buttercream with a pulsed chocolate bar folded in for the ice cream effect.
I made the cake layers one night and the frosting layer the next day and then frosted it that evening. I put it in the fridge and then sliced it the next morning. To see more cake layering action check out my salted caramel layer cake.
9 tbs cocoa powder
1 1/2 cups cake flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
115g (1 stick) butter, at room temperature
1 1/2 cups caster (super fine) sugar
2 eggs, at room temperature
1/2 cup coffee
1/2 cup milk
1 batch Swiss Meringue (minus the caramel and salt)
1 tsp peppermint extract
green gel food color
100g plain chocolate, chopped finely in a food processor
- Preheat the oven to 350 F/180 C and grease 3 -4 small cake tins (I think mine are 6 inch).
- In a medium sized bowl sift together the cocoa powder, flour, salt, baking soda and baking powder. Set aside. In another small bowl mix the coffee and milk together.
- In a large bowl beat the butter and sugar together for 5 minutes until creamy. Add the eggs one at a time until incorporated.
- Stir in half of the dry ingredients and then add half of the coffee mixture. Add the rest of the flour and then rest of the coffee. Split the batter mixture amongst the pans (if you bake 4 save the 4th layer for another project). Bake for 20-30 minutes until a toothpick inserted in the middle comes out clean. Remove from tins after the cake has cooled. I wrapped my layers in cling film and refrigerated them.
- Make the swiss meringue buttercream and mix in the peppermint, green food color and chocolate flakes.
- Once the cake is cool level each layer to make it flat. Place one layer on a plate or cake board. Spread some frosting on top place another layer on top and repeat until all three layers on stacked. Spread frosting around the sides. Refrigerate until firm and smooth frosting.
- Spread a small amount of frosting in a ring on top and very carefully using your fingers crumble the sprinkles on top.
adapted from Raspberri Cupcakes