Description
Chocolate lovers rejoice with this mint aero drip cake, a luxurious dessert that blends rich chocolate layers with cool mint notes. Dripping with glossy chocolate ganache and crowned with crushed mint aero bars, this cake promises a delightful sensory experience you’ll savor with every indulgent bite.
Ingredients
Scale
Cake Ingredients:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1/2 cup mint chocolate chips (or chopped Mint Aero chocolate)
Leavening and Seasoning Ingredients:
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Flavoring Ingredients:
- 2 teaspoons vanilla extract
Instructions
- Prepare the kitchen workspace by setting the oven temperature to 350F (175C). Thoroughly grease and dust three 9-inch round cake pans with flour to prevent sticking.
- Create a dry mixture by whisking flour, baking powder, and salt in a medium bowl. Set this blend aside for later incorporation.
- In a large mixing bowl, cream butter and sugar until the mixture becomes light and airy. Incorporate eggs individually, ensuring thorough blending after each addition. Infuse vanilla extract for enhanced flavor profile.
- Gradually merge the dry flour mixture with the butter blend, alternating with milk. Gently fold mint chocolate chips throughout the batter to distribute evenly.
- Distribute the cake batter equally across the prepared pans. Slide into the preheated oven and bake for 25-30 minutes until a toothpick emerges clean when inserted into the center.
- Remove cakes from oven and allow a 10-minute cooling period within the pans. Transfer to a wire rack for complete cooling.
- Whip softened butter until smooth and creamy. Incrementally integrate powdered sugar, creating a silky texture. Introduce heavy cream, vanilla, and mint syrup, blending until the frosting becomes light and fluffy.
- Apply a preliminary thin frosting layer (crumb coat) across the cooled cakes. Refrigerate for 30 minutes to set the initial coating.
- Execute the secondary frosting layer, ensuring an even and smooth surface.
- Generate chocolate ganache by heating heavy cream until it reaches a gentle simmer. Remove from heat and combine with dark chocolate chips. Allow a 5-minute resting period before stirring to achieve a glossy consistency.
- Once ganache slightly cools, carefully pour over the cake’s summit, allowing elegant drips to cascade down the sides.
- Embellish the cake’s surface with strategically placed Mint Aero chocolate pieces and delicate mint leaves for visual appeal.
Notes
- Select high-quality mint chocolate chips or Mint Aero bars for intense flavor and authentic taste.
- Ensure butter and eggs are at room temperature to create a smoother, more uniform cake batter.
- Avoid overmixing the batter to prevent a tough, dense cake texture.
- Chill the cake layers before frosting to minimize crumbs and create cleaner frosting lines.
- Use gel food coloring for more vibrant green shade without altering frosting consistency.
- Cool ganache slightly before dripping to control thickness and prevent rapid running.
- For gluten-free version, substitute all-purpose flour with gluten-free blend and add xanthan gum.
- Create dairy-free alternative by using plant-based butter, milk, and cream substitutes.
- Reduce sugar content by using alternative sweeteners or decreasing overall sugar quantity.
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg