Chocolate Mint Layer Cake

Chocolate Mint Layer Cake

Ingredients:

• 1 c Mint-Chocolate Chips;Nestles
• 1 1/4 c ;water, divided
• 2 1/4 c Flour; Unbleached
• 1 ts Salt
• 1 ts Baking Soda
• 1/2 ts Baking Powder
• 1 1/2 c Brown Sugar; Firmly Packed
• 1/2 c Butter, Softened
• 3 ea Eggs; Large
• Chocolate Mint Frosting
• 1/2 c Mint-Chocolate Chips;Nestles
• 1/4 c Butter
• 1 ts Vanilla Extract
• 1/4 ts Salt
• 3 c Confectioners' Sugar
• 6 tb Milk

Garnishes:

• Chocolate Leaves
• Chocolate Curls
• Chocolate Gratings

Instructions:

Cake:Preheat oven to 375 degrees F. In a small saucepan, combine
mint-chocolate chips and 1/4 cup of water. Cook over medium heat,
stirring constantly, until chips are melted and mixture is smooth. Cool
10 minutes. In medium bowl, combine flour, salt, baking soda, and
baking powder; set aside. In a large bowl, combine brown sugar and
butter; beat until creamy. Add eggs, 1 at a time, beating well after
each addition. Blend in chocolate mixture. Gradually beat in flour
mixture alternately with remaining 1 cup of water. Pour into 2 greased
and floured 9-inch round baking pans. Bake at 375 degrees F. for 25
to 30 minutes, or until cake tests done. Cool completely on wire racks.
Fill and frost with Chocolate Mint Frosting. Garnish as desired.
Chocolate-Mint Frosting: Combine over hot (not boiling) water, the
mint-chocolate chips and butter. Stir until chips are melted and
mixture is smooth. Stir in vanilla extract and salt. Transfer to a large
bowl. Gradually beat in the confectioners' sugar alternately with milk;
beat until smooth. (if necessary add more milk until desired
consistency is reached.)

Garnishes: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge
and use the curls in the center. To make chocolate leaves, select
several small leaves, wash and dry them and paint one side of them
with melted chocolate. Chill until firm and peel the leaf off the chilled
chocolate. Use as garnish.