The baby shower at work on Thursday went so well! We totally surprised the mother-to-be!
Here a few pictures from the shower. As I mentioned in my last post, we decorated for the baby shower with owls to match the theme of the new baby’s nursery.
We did our best to transform the conference room…
Erica, the mother-to-be took home much of the decor from the shower for the nursery. It was so much fun making the decor for her!
You will also see in the collage some of Erica’s cravings during her pregnancy, including Mint Chocolate Cake. Some of the other girls also brought the owl cupcakes and the no-bake cookie nests with peanut butter M&M’s So cute!
Today I thought I would share the recipe for the Mint Chocolate Cake I made. I found it through Erica’s Pinterest account. I just knew she would love it!
Mint Chocolate Cake – (find the original creation @ Shugary Sweets)
I have updated the below instructions based on my experience making this cake. See notes italicised below.
- 1/2 cup butter, softened
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 cup flour
- 9 Tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup brewed coffee, cooled
- 1/2 cup milk
FOR THE FROSTING:
- 1 cup butter, softened
- 8 cup powdered sugar
- 1/2 tsp peppermint extract
- 1/2 cup milk
- 11 oz semi-sweet chocolate chunks (62%cacao)
- 1/8 tsp green food coloring
FOR THE CHOCOLATE SAUCE:
- 3/4 cup heavy cream
- 1 1/2 cup semisweet chocolate morsels
- 1/4 tsp peppermint extract
- In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside.
- In measuring cup, mix coffee and milk together. Set aside. (I popped my coffee into the freezer to cool more quickly.)
- In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (I do about 3 additions of each).
- Pour cake batter into two, greased 9” round cake pans. Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
- Chop the chocolate for the icing or use a food processor.
- In mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Add in extract and food coloring. Mix until fully blended. Add more milk if necessary to desired consistency. Fold chocolate into the icing.
- Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake.
- Place the cake in the refigerador for several hours (or covered overnight) and allow the frosting to settle. NOTE: I did not do this from the original recipe. However, I found that the butter in the icing melted as I later added the hot chocolate on top. To avoid a melted cake, I would suggest letting the butter solidify in the icing for a few hours before adding the warm chocolate. I ended up with a marble effect instead because my frosting began to melt.
- For the chocolate topping, heat 3/4 cup heavy cream in saucepan over medium heat (stir to avoid burning on bottom). Bring just to a boil and remove from heat. Place chocolate chips in a bowl and slowly add in hot cream and extract. Stir together until completely melted into a sauce.
- Let cool slightly. Pour chocolate over the top of the cake and chill until ready to serve. (serves 12-15)
(Recipe modified from this source.)
If you love Mint Chocolate, you will love this cake! Enjoy!
I hope you all have a great weekend! I’m finally home on a Saturday so I am excited to get some things accomplished today!
Have a good one!