Russ' 29th Birthday!

Russ turned 29 today and tonight we had dinner at his parents' house to celebrate both his birthday and Mother's Day. Russ' favorite cake is a Chocolate Mint cake that was served at his Mother's surprise birthday party several years ago. We then had it as his groom's cake at our wedding. The guy who made both those cakes just recently passed the recipe on to Jane. She made it for Beau's birthday and it was wonderful! I decided to give it a try for Russ' birthday.

This was my first try baking a two tier cake on my own, so I was a little nervous about how it would turn out. The recipe is not very complicated, but it does involve three parts. The first is the chocolate cake. The cake recipe includes melted chocolate chips, sour cream, brown sugar, hot water, flour and a few other ingredients. The second part is a vanilla buttercream frosting. This is where the mint comes in because you mix peppermint oil into the frosting. According to the recipe author it is important to use peppermint oil instead of the extract. Peppermint oil is very potent and offers a mint flavor like what is found in a peppermint patty. He suggested purchasing it at a cake store. The third and final part is the chocolate ganache that is used to frost the outside of the cake. It is made out of chocolate chips, whipping cream, and butter. To build the cake you put the buttercream frosting in between the cake layers and then frost the top and sides with the ganache. I had a a little trouble frosting the sides and think I need a little more practice to get it to turn out smooth and pretty looking.

Since there are so many parts I made the cake part yesterday and made the icings today. Overall I think the cake turned out pretty well. The cake was moist and both icings had wonderful flavor! Russ and his parents rated the cake a 9. The only thing I would do different next time is to work on my icing skills. I have found a cake decorating 101 class at the cake store where I bought the peppermint oil that I am hoping to sign up for soon. This could mean the first of many cakes....

Bird Crisis '07 Update: The latest score is Cash 3 and the birds 0. Fortunately for me the dive-bombing has ceased...

Chocolate-Mint Cake

Don't be tempted to substitute peppermint extract for the peppermint oil used in this recipe. Peppermint oil, available from cake-supply stores, has an intense, highly concentrated flavor like that found in chocolate-covered peppermint patties.

Chocolate Velvet Cake Batter

1/2 recipe Vanilla Buttercream Frosting
1/4 teaspoon peppermint oil
Chocolate Ganache

Spoon batter evenly into 2 greased and floured 10-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

Stir together Vanilla Buttercream Frosting and peppermint oil until well blended. Spread frosting mixture evenly between cake layers. Spread Chocolate Ganache evenly over top and sides of cake.

Chocolate Velvet Cake Batter

1 and 1/2 cups semi sweet chocolate chips
1 and 1/2 cups butter softened
1 (16-ounce) pkg. light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Melt choc. chips in microwave/on stove. Stir until smooth. Beat butter and brown sugar at med. speed about 5 min. or until well blended. Add eggs, 1 at a time, beating until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed, just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed, just until blended. Stir in vanilla. Use immediately.

Vanilla Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar
2/3 cup milk
1 tablespoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.

Bourbon Buttercream Frosting: Substitute 1/3 cup bourbon and 1/3 cup milk for 2/3 cup milk.

Yield: Makes about 6 cups

Chocolate Ganache

Ganache [gahn-AHSH] is a rich chocolate icing made by melting semisweet chocolate with whipping cream.

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

Microwave semisweet chocolate morsels and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 21/2 to 3 minutes or until chocolate begins to melt.

Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks.

Yield: Makes about 2 cups