Dinner Mint Cake

• Vegetarian

• Condiments

  • 1/4 cup Cane syrup, light

• Baking & Spices

  • 1 1/2 cups Confectioners' sugar
  • 10 oz Dark or bittersweet chocolate, fine
  • 1 1/4 tsp Peppermint extract

• Snacks

  • 13 X9 pan of brownies

• Dairy

  • 16 tbsp Butter
  • 1 1/8 cup Heavy cream

Found on framedcooks.com

Description

Ingredients

• One 13x9 pan of brownies, baked, cooled and cut in half (line the pan with non-stick foil to make lifting the brownies out as easy as possible!)
• 10 ounces dark or bittersweet chocolate, chopped fine
• 1 cup heavy cream
• ¼ cup light cane syrup (Karo)
• 4 tablespoons butter, softened
• ¼ teaspoon peppermint extract
• 12 tablespoons butter at room temperature
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• 1½ cups confectioners sugar

Directions

• Make the glaze first so it has time to cool: Put the chopped chocolate in a medium sized mixing bowl. Stir the cream and the corn syrup in a small heavy pot over medium heat until it reaches a low boil.
• Pour the hot cream mixture over the chopped chocolate and whisk until smooth. Add the 4 tablespoons butter and ¼ teaspoon mint extract and whisk again until smooth. Cover and put in the fridge until it is spreadable, about 60 minutes.
• When the glaze is set, make the filling: beat 12 tablespoons butter with 2 tablespoons cream and 1 teaspoon mint extract on medium until well-combined. Add confectioners sugar and beat on low until it is mixed in. Now rev the mixer up to high and beat until everything is nice and fluffy, about 3 minutes or so.
• Time to assemble! Put the one brownie half bottom side down on a cooling rack that is place on a rimmed baking sheet. Spread all the filling evenly over it. Pop the other half on top, bottom side up (to give you a smoother spreading surface). Take 1 cup of the glaze and spread it in a thin layer over the sides and the top (if you have an offset spatula this is the time to break it out!).
• Save a couple tablespoons of the remaining glaze and set aside. Put the rest in the microwave for a minute until it is melted. Pour it over the top of the cake, using a spatula to spread it along the top and to help it drip down the sides.
• If you like, put the 2 tablespoons you saved into a ziplock bag, snip off a corner and pipe decorative squiggles over the top.
• Refrigerate for at least 30 minutes, then transfer the cake onto a platter (I use two spatulas for this) and serve!