A few weeks ago Marc and I were grocery shopping and as we were wandering through the bakery section he spied a cake in one of the cases. It was a rectangular, chocolate layer cake with green filling between each layer and a fudge type frosting on top. When I looked at his face I just knew. For at least that moment in time I had been replaced in his heart…
“That looks really good,” he said slowly.
“I can make it.”
He sighed. That phrase means that there is no way I am buying a chemical cocktail no matter how good it looks. It also means that, with my schedule, it could be weeks before the copycat item made it to the table. I decided to put it on the top of the list.
Because I adore the man. What can I say?
The cake is my rolled sponge recipe but I baked it just a little longer to keep the cake firm. I baked the batter in a large jelly roll pan because it gives each layer a crust. If you bake it in a loaf pan and cut layers you’ll end up with one layer with a crust and the rest of the layers soft — too soft. Before you put it in the oven drop it onto the counter a couple of times to break up the air bubbles. Once the cake was baked I turned it out to cool and then cut it into even layers. For the best results you need to trim all of the edges about 1/2 inch in to get rid of any really hard parts.
The buttercream is light and minty. I used pink coloring because I just think it looks better. You spread it as evenly as possible between the layers and then cover the top layer with a bittersweet chocolate buttercream. It is really important to chill this cake well before you plan to serve it or the filling will mush out when you cut through the cake.
With the shiny chocolate topping and the blush pink filling this makes an especially great cake for a tea or Mother’s Day.
Deep Chocolate Layer Cake with Marshmallow Mint Buttercream
- 5 eggs
- 2 1/4 cups of sugar
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1 3/4 cup flour
- 1/2 cup Hershey’s Special Dark cocoa
Marshmallow Mint Buttercream
- 1 cup room temperature butter
- 1 (7-ounce) jar marshmallow creme
- 2 cups powdered sugar
- 2 teaspoons mint extract + 2 tablespoons heavy cream OR 2 tablespoons peppermint schnapps
- Food color as desired
- 8 oz bittersweet chocolate, , finely chopped
- 1 cup heavy cream
- IMPORTANT: HAVE ALL INGREDIENTS AT ROOM TEMP!
- Preheat oven to 400F
- Grease a 15 1/2 x 10" jelly roll pan then line with waxed paper and grease again.
- Beat the eggs in a stand mixer util they are foamy.
- Add the sugar and then beat on high until they are thick and have tripled in volume - about 6 -8 minutes
- Add vanilla
- Mix the flour, baking powder, and cocoa together.
- Fold it carefully into the egg mixture.
- Spread in the pan and smooth the top.
- Bake for 15 to 20 minutes.
- Remove from oven and invert the pan on a piece of waxed paper.
- Remove the waxed paper on the bottom of the cake and let cool.
Marshmallow Mint Buttercream
- Beat the butter and marshmallow cream together.
- Add the powdered sugar and flavoring.
- Beat on high until light and fluffy.
- You may need a bit more or less confectioner's sugar for the right consistency. It's easier to spread if you chill it a little.
- Heat the cream just to boiling.
- Remove from heat and add the chocolate.
- Stir until it is smooth and shiny.
- Use to cover the cake while the ganache is warm.
- Trim the hard edges of the cake all the way around (about 1/4 - 1/2 inch)
- Cut the cake horizontally into four, even layers.
- Place the first layer down on the waxed paper.
- Spread with 1/3 of the filling.
- Top with the next layer and push down slightly.
- Repeat until the last layer is on top.
- Gently push down to secure layers and refrigerate for at least an hour or two.
- Just before serving pour the warm ganache over the cake.
- Using a very long cake spatula move the cake from the waxed paper to a serving dish.