Welcome to My Dish is Bomb!
This blog is a re-birthing of my previous blog, Katy’s Kitchen. You’ll notice all my old recipes and posts are still here (re-directed under the new name), but in accordance with my Changes post, I’m doing a complete 180 from what my old blog became known for. You can read all about the reasoning behind this within that post, but in short, I’m flipping from posting vegan recipes to posting what my heart truly desires nowadays: cookies, cakes, breads, etc., all made with real butter, real dairy, and in the case of the comfort food that will leave you drooling, real meat.
In working on this drastic change, I came to the realization that I would lose many of my followers (I received numerous condescending comments about what I was beginning to post in the couple months leading up to my hiatus). To readers who feel they no longer have a place here, I send you off with well wishes to my favourite kick-ass vegan blogs. To those who’ll stick around for the writing, the photos, and the online friendships we’ve developed, I say thanks for sticking with me from the beginning. To new readers, I give you my most wholehearted welcome, and I hope you always lick the bowl, ‘cuz that kind of thing is encouraged around here.
I didn’t have a difficult time coming up with a recipe to celebrate my blog’s re-birth. Mint chocolate is my all-time favourite flavour, and what better to celebrate all the baked-good-junk-food that’s going to be a regular fixture of My Dish is Bomb than a four layer cake?
As a previous cake-hater (oh, the horror!), I tend to lean towards cakes that have a little tang, a little zing, or something that sets those cakes apart from your run-of-the-mill grocery store cake with five inches of icing. This mint chocolate cake has a fluffy whipped cream icing and it’s simple to prepare and simple to work with, as there’s no such thing as a “perfect” fluff of an icing spatula. Though pretty, four layers aren’t necessary; it’s completely up to you. A smattering of chocolate shavings on top provides a little extra crunch and deep chocolate flavour, the perfect garnish to an overflowing forkful. Enjoy.
- 1 cup butter (1/2 lb)
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sour cream or plain greek yogurt
- 3/4 cup cocoa
- 1 cup water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 pint whipping cream
- 1/4 teaspoon peppermint extract
- 1/2 cup icing sugar
- green food colouring (optional)
- 1 plain chocolate bar
- Preheat the oven to 350 F. Butter and flour two 6-inch round cake pans.
- Cream the butter and sugar in a large mixing bowl. Add the eggs, baking soda and powder, salt, sour cream, and vanilla. Mix to combine well.
- Add the cocoa and water and mix on low to combine. Add the flour and mix to combine (a few lumps are okay.)
- Fill the cake pans 2/3 full. Place on the centre rack and bake until the top springs back to the touch, or a toothpick in the centre comes out clean (about 45 minutes). Let the cake cool for at least 20 minutes before inverting the pan and removing the cake.
- Add the cream, peppermint extract, and icing sugar to a mixing bowl. Mix on low, and slowly increase as the cream gets thicker. About halfway through mixing, add the optional food colouring a few drops at a time until you’ve reached your desired colour (I used about 15 drops). Continue whipping until cream has thickened and stiffened.
- Using a peeler, make some chocolate shavings from the chocolate bar and set aside.
- Let the cake cool completely before slicing into layers. Decide how many layers you would like your cake to be, and slice each cake accordingly. I made four layers, so I sliced each cake twice (once to remove the top, and once down the middle.)
- Layer the frosting in between each layer. Spread the frosting around the entire cake with a spatula.
- Sprinkle the chocolate shavings on top of the cake. Serve.