This cocktail, which was popular in the 1950s, comprises gin and grenadine. Serve it in a nice glass, please!
Prep Time: | 30 mins |
Cook Time: | 35 mins |
Additional Time: | 30 mins |
Total Time: | 1 hr 35 mins |
Servings: | 16 |
Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
- 1 teaspoon peppermint extract
- ½ cup milk
- 1 cup butter, softened
- 1 (32 ounce) package confectioners’ sugar
- ½ teaspoon green gel food coloring, or as needed
- 1 cup miniature semisweet chocolate chips
- ½ cup butter, softened
- 10 (1 ounce) squares semisweet chocolate
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners’ sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts
Calories | 752 kcal |
Carbohydrate | 112 g |
Cholesterol | 71 mg |
Dietary Fiber | 4 g |
Protein | 6 g |
Saturated Fat | 18 g |
Sodium | 453 mg |
Sugars | 96 g |
Fat | 35 g |
Unsaturated Fat | 0 g |