Instructions

DARK CHOCOLATE CAKE

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
   
2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
   
3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
   
4. Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
5. Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).
   

FRESH MINT SYRUP

1. In a small saucepan, combine the sugar, water, mint and salt. Heat mixture over medium-high heat until it reaches a boil. Stir to dissolve the sugar and stir in the vanilla extract. Remove the mixture from the heat and let steep, covered for 20 minutes. Strain the mint from the syrup and set aside until ready to use.
   

WHIPPED GANACHE

1. Place the chocolate in the bowl of a stand mixer.
   
2. In a medium saucepan, bring the heavy cream, to a gentle boil over medium-high heat. Pour the hot cream over the chocolate in the mixer bowl and let stand for 2 minutes to melt the chocolate. Whisk together until melted and smooth. Add in the mint extract. Cover the surface of the ganache with plastic wrap and chill in the refrigerator for 6 hours or until firm enough to whip.
   
3. Once the ganache is firm enough to whip, attach the whisk attachment to the stand mixer and beat the ganache on medium-high speed until it forms medium peaks and is firm enough to spread, about 1-2 minutes. Do not overbeat.

DARK CHOCOLATE DRIP

1. Place chopped chocolate in a heat proof bowl.
   
2. In a small saucepan, bring the cream and butter to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 20 minutes before using.
   

ASSEMBLE

1. Place one cake layer on a cake board or cake pedestal and poke a few holes on top of the cake layer with a wooden skewer and brush some of the Mint Syrup over the cake. Next, spread about 2/3 cup Whipped Chocolate Mint Ganache on top and spread evenly out to the edges. Place a second cake layer on top and poke holes on the top of the cake and brush with more Mint Syrup. Top that cake layer with 2/3 cup Whipped Chocolate Mint Ganache spreading evenly to the edges of the cake. Place the last cake layer on top (cut side down) and poke a few holes on the top of the cake and brush with Mint Syrup. Cover the top and the sides of the cake with more Whipped Chocolate Mint Ganache. Save remaining ganache and place in a piping bag with Ateco tip #827 for additional decorating.
2. Once the cake has been covered with Whipped Chocolate Mint Ganache, chill in the refrigerator for 15 minutes before continuing with the Dark Chocolate Drip.
   
3. Pour half of the Dark Chocolate Drip over the top of the cake. Using a large cake spatula, spread the Drip in an even layer and coax the drip over the edges of the cake. Place cake in the refrigerator for another 15 minutes.
4. Pour the remaining Dark Chocolate Drip over the chilled cake and spread, coaxing the Drip over the sides of the cake with a cake spatula. Chill the cake for 30 minutes.
   
5. Once the drizzled has firmed, you can continue to decorate with remaining Chocolate Mint Ganache. Pipe rosettes or swirls around the edges of the cake. Place a chocolate mint cookie around the edges and enjoy.