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Dinner Mint Cake

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This recipe for a show-stopper chocolate dinner mint cake is not only fabulously festive, it’s also a snap to make!

Ingredients

Scale
  • One 13x9 pan of brownies, baked, cooled and cut in half (line the pan with non-stick foil to make lifting the brownies out as easy as possible!)

For the glaze

  • 10 ounces dark or bittersweet chocolate, chopped fine
  • 1 cup heavy cream
  • 1/4 cup light cane syrup (Karo light syrup)
  • 4 tablespoons butter, softened
  • 1/4 teaspoon peppermint extract

For the filling

  • 12 tablespoons butter at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 1 1/2 cups confectioner’s sugar

Instructions

  1. Make the glaze first so it has time to cool: Put the chopped chocolate in a medium sized mixing bowl. Stir the cream and the corn syrup in a small heavy pot over medium heat until it reaches a low boil.
  2. Pour the hot cream mixture over the chopped chocolate and whisk until smooth. Add the 4 tablespoons butter and 1/4 teaspoon mint extract and whisk again until smooth. Cover and put in the fridge until it is spreadable, about 60 minutes.
  3. When the glaze is set, make the filling: beat 12 tablespoons butter with 2 tablespoons cream and 1 teaspoon mint extract on medium until well-combined. Add confectioner’s sugar and beat on low until it is mixed in. Now rev the mixer up to high and beat until everything is nice and fluffy, about 3 minutes or so.
  4. Time to assemble! Put the one brownie half bottom side down on a cooling rack that is place on a rimmed baking sheet. Spread all the filling evenly over it. Pop the other half on top, bottom side up (to give you a smoother spreading surface). Take 1 cup of the glaze and spread it in a thin layer over the sides and the top (if you have an offset spatula this is the time to break it out!).
  5. Save a couple tablespoons of the remaining glaze and set aside. Put the rest in the microwave for a minute until it is melted. Pour it over the top of the cake, using a spatula to spread it along the top and to help it drip down the sides.
  6. If you like, put the 2 tablespoons you saved into a ziplock bag, snip off a corner and pipe decorative squiggles over the top.
  7. Refrigerate for at least 30 minutes, then transfer the cake onto a platter (I use two spatulas for this) and serve!

Find it online: https://www.framedcooks.com/dinner-mint-cake/