To make The Mint Chocolate Cookie Dome Cake, a chocolate cookie crust is first pressed into the bottom of a dome-shaped cake mold. The chocolate cake batter is then poured over the crust and baked until it's fluffy and moist. Once cooled, the cake is removed from the mold and the mint buttercream is spread in a thick layer all over the cake, creating a dome shape. The cake is then chilled in the fridge for a few hours to set.
To finish off the cake, a rich chocolate glaze is poured over the top and allowed to drip down the sides. Finally, a handful of crushed peppermint candy is sprinkled over the glaze to add a touch of festive flavor and texture. Serve it at a fun dinner party or even a St. Patrick’s Day celebration.
- Preparation Time: 45 minutes
- Cooking Time: 35 minutes
- Chilling Time: 2 hours
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Cookie Crust:
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup unsalted butter, melted
For the Mint Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp mint extract
- 1/4 tsp salt
- Green food coloring (optional)
For the Chocolate Glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp light corn syrup
For the Topping:
- Crushed peppermint candy
Instructions:
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Preheat the oven to 350°F (175°C) and prepare a 6-inch dome cake mold by greasing it with butter and dusting it with flour.
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To make the cake, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Add the vegetable oil, eggs, buttermilk, and vanilla extract and mix until well combined.
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Pour the cake batter into the prepared mold and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
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To make the cookie crust, mix together the crushed chocolate cookies and melted butter in a bowl. Press the mixture into the bottom of the cooled cake mold.
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To make the mint buttercream, cream together the softened butter and powdered sugar in a mixing bowl. Add the heavy cream, mint extract, salt, and green food coloring (if using) and beat until the mixture is light and fluffy.
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Spread the mint buttercream over the cookie crust in the cake mold, forming a dome shape. Chill the cake in the refrigerator for 2 hours or until the buttercream is set.
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To make the chocolate glaze, combine the chocolate chips, heavy cream, and light corn syrup in a saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth.
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Remove the cake from the mold and place it on a wire rack. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
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Sprinkle the crushed peppermint candy over the top of the cake.
Nutrition Information (per serving):
- Calories: 675
- Total Fat: 42g
- Saturated Fat: 24g
- Cholesterol: 120mg
- Sodium: 364mg
- Total Carbohydrates: 73g
- Dietary Fiber: 3g
- Sugars: 56g
- Protein: 5g
This Mint Chocolate Cookie Dome Cake is a delicious and decadent dessert that's sure to impress your guests! The combination of chocolate cake, mint buttercream, and crunchy cookie crust is absolutely irresistible, and the chocolate glaze adds a rich, smooth finish. This cake is perfect for special occasions, or for any time you want to treat yourself to something sweet and indulgent.
