Mini Mint And Chocolate Cakes - cooking recipe

Ingredients

3/4 cup unsweetened cocoa powder
6 oz bittersweet chocolate, chopped
1 tsp instant espresso powder
1 cup sour cream, at room temperature
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
12 tbsp unsalted butter, at room temperature
2 cups packed light brown sugar
1 tbsp vanilla extract
5 None large eggs, at room temperature
None None Mint Frosting
6 oz white chocolate
1/4 cup heavy cream
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 tsp peppermint extract
2 drops green food coloring
None None fresh mint leaves, raspberries and chocolate curls, for garnish

Preparation

Preheat oven to 350\u00b0F. Lightly grease and dust 12 - 3 inch cake pans. Place on a parchment-lined baking sheet.
Combine cocoa powder, chocolate and espresso powder in a medium bowl. Add 3/4 cup boiling water and whisk until smooth. Let cool to room temperature then whisk in sour cream. Set aside.
Combine flour, salt and baking soda. Set aside. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, mixing well between each addition. Add flour mixture and chocolate sour cream mixture alternately, starting and ending with flour. Distribute between prepared pans and bake for 25 mins, or until a skewer inserted in the center comes out clean. Let cool completely then remove from pans. Wash pans and bake remaining batter.
Meanwhile, for the frosting, combine white chocolate and heavy cream in a microwave-safe bowl. Microwave on HIGH for 30 seconds then stir until smooth. Set aside to cool.
Cream butter until light and fluffy. Add powdered sugar and peppermint extract and beat until smooth. Add chocolate mixture and food coloring. Beat until light and fluffy.
To assemble cakes, trim tops off of cakes to level, if needed. Cut cakes into 3 layers. Spread 1 1/2 tbsp frosting between layers then top with 1 tbsp frosting. Garnish with fresh mint, raspberries and chocolate curls.