I am a huge mint lover and I loved this triple mint cake. This mint cheesecake cake has a layer of mint chip pound cake, a no bake mint Oreo cheesecake, followed by a second layer of mint chip pound cake that is all topped off with a mint chocolate frosting and decorated with chocolate mint leaves. It was everything that I dreamed of!
This cake was HUGE! It also weighed a ton and was immediately removed from my house when I was done photographing it. I could have had this cake for several meals and snacks in between. It was a dangerous cake to have if you’re alone in the house. Make this when a lot of friends are present to share in the calories!
I loved the simple addition of the chocolate mint leaves. They are easy to make and I wish I had more on my plant outside. I also looked for mint at the store, but nobody had any… what a bummer. My advice is to plan a but better than I did.
Melt a few chocolate chips in the microwave on a low setting. Using your finger or a spoon, paint the chocolate on a mint leaf and set aside to harden. When the chocolate is hard, peel off the mint leaf and check out the neat design left on the chocolate! For time management, make them well in advance and keep them in a cool dry place. If you place them in the fridge, cover them completely and then let them come to room temperature before opening them up. This will prevent condensation from forming on the chocolate which can make them sticky and hard to handle.
I am in love with this thick, chocolaty frosting. It’s a simple recipe, but the real secret is the temperature of the butter. If the butter is too cold, it’s too thick and hard to smooth on; if it’s too warm, it’ll be soft and you’ll end up adding more sugar to thicken it up.
A few tips to bringing refrigerated butter to a cool, room temperature –
- Cut the stick of butter into smaller cubes. This will help the butter warm evenly without the edges being too soft and the center still being firm.
- Check the butter every 15 minutes. Depending on the temperature in your house, you may need just 15 minutes in the summer but 45 minutes in the winter.
- Test the butter by pressing your finger to it. Your finger should easily leave an impression, but not go through it and the butter should not feel cold.
- Look at the butter. Do you see it separating? Is there oil around the butter where it’s melted and separated? If so, you’ve waited too long.
Perfect buttercream frosting should also spread easily. If it’s too thick, you’ll pull more crumb off the cake and you won’t get the pretty whipped look like grandma used to make.
- Whip the butter and shortening together for 3 - 5 minutes until almost white and fluffy. Gradually add in a cup of powdered sugar at a time, beating to incorporate. Add in 3 tablespoons of milk and the cocoa powder half way through the powdered additions. Scrape the bowl down to make sure that all the butter has been mixed in thoroughly. Beat on medium high for 3 minutes once all the ingredients are added. Add any additional milk if the frosting is still too thick.
- To test the frosting thickness, stand a butter knife or spoon into the butter and it should slowly fall to the side in 10 seconds. If it stands straight up, it's too thick, and if it falls right over, it's too thin.
- Place a layer of the Mint Chip Cake on a platter and add a thin layer of frosting over it. Invert the cheesecake over the cake. Frost the top of the second mint chip cake and invert in on to the cheesecake pressing down lightly to help adhere the layers.
- Frost and decorate the cake.
- Refrigerate until ready to serve. The cheesecake does soften quickly in warmer weather.