MINT CHOCOLATE CHIP CAKE

Did you know that there is only one Olive Garden restaurant in Vancouver? It’s not really even in Vancouver, it’s in a suburb called Langley about 40+ mins outside of the city. Further research tells me there is actually only ONE Olive Garden in all of BC. Meanwhile, just south of the border it seems like there’s one every few blocks.
The one location we do have is about 20 mins from where we live, and always has at least a 1 hour wait. With such high demand, you think they’d expand to more locations?! So, I think I’ve only been to Olive Garden two or three times in my entire life. Sad, right??

Anyhow, you’re probably wondering where I’m going with this, and what on earth it has to do with this Mint Chocolate Chip Cake. Well, I had forgotten that at the end of the meal they give you these Andes Chocolate Mints and omg they are GOOD. I love the combo of mint and chocolate (hello After Eights ♥), but these mints are honestly the best. The BEST. Someone tell me where I can get these in Canada! I was hoping I’d find a giant tub of them in Costco, but no luck. I need these in my life, and my once-in-a-blue-moon trips to the Olive Garden aren’t going to cut it.
So, inspired by the delicious Andes Chocolate Mints, and in an attempt to recreate this flavour and try to satisfy my craving, I bring you this Mint Chocolate Chip Cake!

INGREDIENTS

• Chocolate Cake:
• 1 1/2 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder sifted
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/4 cup vegetable oil
• 3/4 cup buttermilk room temperature
• 3/4 cup hot water
• 2 large eggs
• 2 tsp vanilla
• Mint Chip Buttercream:
• 5 large egg whites
• 1 1/2 cup granulated sugar
• 1 1/2 cups unsalted butter cubed, room temperature
• 1 tsp mint extract
• 3 oz good quality dark chocolate chopped
• green color gel
• Ganache:
• 2 oz good quality dark chocolate finely chopped
• 2 oz heavy whipping cream
• US Customary - Metric

INSTRUCTIONS

1. Cake:
2. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
4. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
5. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
6. .....................................

for full instruction please see : livforcake.com

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