Did you know that there is only one Olive Garden restaurant
in Vancouver? It’s not really even in Vancouver, it’s in a suburb called
Langley about 40+ mins outside of the city. Further research tells me there is
actually only ONE Olive Garden in all of BC. Meanwhile, just south of the
border it seems like there’s one every few blocks.
To me, this cake tastes just like those delicious Andes Chocolate Mints, but in
cake form. A worthy substitute until I can get my hands on some. If you
love mint chocolate candy, ice cream, or any other form, you will love
this cake!
INGREDIENTS
Chocolate Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk room temperature
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla
Mint Chip Buttercream:
- 5 large egg whites
- 1 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter cubed, room temperature
- 1 tsp mint extract
- 3 oz good quality dark chocolate chopped
- green color gel
Ganache:
- 2 oz good quality dark chocolate finely chopped
- 2 oz heavy whipping cream
INSTRUCTIONS
Cake:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
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full recipe : livforcake.com