Ease of preparation
- 1 cup (240 ml) butter, room temperature
- 1 ½ cup (360 ml) sugar
- 2 eggs
- 2 teaspoons (10 ml) vanilla extract
- 4 tablespoons (60 ml) milk
- 1 cup (240 ml) melted semi-sweet chocolate
- 2 ½ cups (600 ml) flour
- ½ cup (120 ml) cocoa powder
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) baking soda
- 1 teaspoon (5 ml) salt
Peppermint whipped cream
- 3 cups (720 ml) chilled heavy cream
- ¾ cup (180 ml) icing sugar
- 2 tablespoons (30 ml) natural peppermint extract + more if needed
- Green gel food colouring
Mint chocolate drizzle
- ¾ cup (180 ml) semi-sweet chocolate (chips or chopped bar)
- 1 ½ tablespoons (25 ml) coconut oil
- 1 teaspoon (5 ml) peppermint extract
- Piping bag fitted with a medium tip
To make chocolate wafers
- Cream butter with sugar in a bowl. Add eggs, vanilla, and milk, and continue whipping until fully combined. Turn mixer down to low and drizzle in melted chocolate.
- In a separate bowl, whisk flour with cocoa powder, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture and mix until combined.
- Turn dough out onto a lightly-floured surface and knead a couple of times before shaping into a disk. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
- Unwrap chilled dough and roll out between two large pieces of parchment paper. When dough is roughly 1/8-inch (3mm) thick, cut into 7 circles using a 3-inch (7.5 cm) cutter, and 56 circles using a 2-inch (5 cm) round cookie cutter.
- When you have cut out all the circles, pull the excess dough away. Lift the parchment paper with the circles on it, and transfer to a baking sheet. Bake for 8-10 minutes at 350 F (175 C).
- Slide the parchment paper with the circles on it off the baking sheet and let cool. (They will become crisp as they cool.)
To make peppermint whipped cream
- Pour chilled heavy cream, icing sugar, natural peppermint extract, and a touch of green gel food colouring to a cold bowl and beat until stiff peaks form. Adjust flavour and colour to taste.
- Fill a piping bag fitted with a medium plain tip.
- Spread a 9-inch (22 cm) circle of peppermint whipped cream on a large, round cake platter. Lay a circle of 8 small chocolate wafers side by side with 1 large cookie in the middle. Pipe peppermint whipped cream on top of this cookie layer and spread to cover the wafers, leaving the sides of the wafers uncovered.
- Repeat these layers until you have used up all the cookies.
- Spread the top of the cake with a thick, smooth coat of peppermint whipped cream. Chill in the fridge for at least 4 hours.
To make mint chocolate drizzle
- Melt semi-sweet chocolate and coconut oil in a double boiler until creamy and shiny.
- Stir in 2 teaspoons (10 ml) of peppermint extract. Remove from heat and set aside to cool for 2-3 minutes.
- Remove cake from the fridge. Using a spoon, drizzle the mint chocolate over the top of the chilled cake.
- Serve cold.