This Mint Oreo Fudge Drip Cake is a stunning dessert, combining rich chocolate cake layers with a creamy mint filling, topped off with a decadent chocolate ganache drip. It’s a perfect treat for any special occasion!
Ingredients:
For the Cake Layers:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
For the Mint Cream Filling:
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- ½ tsp peppermint extract
- Green food coloring (optional)
For the Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Decoration:
- Oreo cookies
- Additional mint cream for piping
- Melted chocolate for drips
Step-by-Step Instructions:
- Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Divide the batter evenly between the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Make the Mint Cream Filling:
- In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Add the peppermint extract and green food coloring, if desired. Continue whipping until the mixture is thick and fluffy. Refrigerate the filling until ready to use.
- Prepare the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until just warm (do not let it boil). Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let the mixture sit for about 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
- Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of the mint cream filling on top of the cake. Add the second cake layer and repeat with more mint cream. Top with the final cake layer. Pour the slightly cooled ganache over the top of the cake, letting it drip down the sides for a beautiful effect.
- Decorate:
- Decorate the cake with Oreo cookies on top and around the edges. Use additional mint cream to pipe decorative swirls on top of the cake. Drizzle with melted chocolate for an extra decadent touch, if desired.
Tips for Mint Oreo Fudge Drip Cake:
- Storage: Keep the cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 15-20 minutes before serving.
- Make Ahead: You can bake the cake layers a day in advance and store them wrapped in plastic wrap.
- Flavor Boost: Add finely crushed Oreo crumbs to the cake batter for extra Oreo flavor.
FAQs About Mint Oreo Fudge Drip Cake:
- Can I make this cake without mint flavoring?
- Yes! You can simply omit the peppermint extract for a regular Oreo fudge drip cake.
- How do I get the perfect chocolate drips?
- Let the ganache cool slightly before pouring, and use a spoon to guide the drips down the edges.
- What if I don’t have buttermilk?
- You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Can I use store-bought frosting instead of making the mint cream filling?
- Yes, you can use pre-made frosting, but the homemade mint cream filling adds an extra layer of flavor!
- What’s the best way to cut a drip cake cleanly?
- Use a sharp knife dipped in hot water, wiping it clean between each cut for smooth slices.
Indulge in this Mint Oreo Fudge Drip Cake, a showstopping dessert that combines chocolatey goodness with a refreshing mint twist. Perfect for celebrations or whenever you want to treat yourself!