Ingredients
Yield: 24 servings
for the chocolate cake:
unsalted butter, for preparing the pan
2 c. all-purpose flour, plus more for preparing the pan
2 c. sugar
3/4 c. cocoa powder
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. espresso powder
1 tsp. kosher salt
1 c. buttermilk
1/2 c. vegetable oil
2 extra-large eggs, at room temperature
2 tsp. pure vanilla extract
1 c. freshly brewed hot coffee
for the fluffy mint chocolate chip buttercream:
1 c. unsalted butter, at room temperature
3 c. powdered sugar
1/8 tsp. kosher salt
3 T. half and half
2 tsp. mint extract (not peppermint!)
1 tsp. pure vanilla extract
green food coloring, if desired (I used Americolor Leaf Green #111)
3 oz. (about 1/2 cup) finely chopped semi-sweet chocolate
Preparation
