Chocolate Chip Mint Pot o' Gold Cake
Author: 
 
This makes a larger than usual amount of cake batter, since two cakes will be needed to create the "pot" shape. If you are making this cake for another occasion, the batter will be enough for one large Bundt pan and a standard loaf pan.
Ingredients
  • CAKE:
  • 2 cups (4 sticks) salted butter, room temperature (If using unsalted, add ½ teaspoon salt to dry ingredients)
  • 3 cups sugar
  • 8 large eggs, room temperature
  • 4½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • ¾ cup whole milk
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract (more if desired)
  • green food coloring
  • 3.5 ounces dark chocolate, finely chopped
  • FROSTING:
  • 1 cup salted butter
  • 2 ounces unsweetened chocolate
  • 1¼ cups dark cocoa (I used Hershey's Special Dark)
  • ⅓ cup milk (a little more if needed to thin frosting as you work with it)
  • ¼ cup strong coffee
  • 1 teaspoon vanilla
  • 6 cups powdered sugar
Instructions
  1. CAKE: Heat oven to 325 F. with the rack in the middle of the oven. Use a flour/oil spray (like Baker's Joy) to coat the inside of a large Bundt pan. (Or grease and flour the inside, taking care to get in all the nooks and crannies.)
  2. In a large bowl (a sturdy stand mixer is highly recommended) beat the butter until soft and creamy. Add the sugar and beat 3-4 minutes, until very light, scraping the bowl occasionally.
  3. Add eggs one at a time, beating for 30 seconds between each egg. (Your patience will be rewarded!)
  4. Sift together the cake flour, baking powder, baking soda, and salt two times. Set aside
  5. In a small bowl, whisk together the sour cream, milk, vanilla, and peppermint extract.
  6. Beginning with the dry ingredients and ending with the wet, alternately add ⅓ of each, mixing on low speed after each addition, just until incorporated.
  7. By hand, gently fold in the chopped chocolate and enough green food color to get the color you want.
  8. Spoon half of the mixture evenly into the prepared Bundt pan (about 5½ cups), refrigerating the other half. Smooth the top and bake for approximately 50 minutes, or until the top edge is browned and a toothpick or skewer comes out clean when inserted in the cake.
  9. Cool for 5 minutes in the pan, then turn out onto a cooling rack.
  10. Clean and prepare the pan and repeat with the remaining batter. Let both cakes cool completely.
  11. FROSTING: In a small pan, melt butter and unsweetened chocolate on lowest heat—or use a microwave. Stir in cocoa and transfer to a large bowl. (Again, a stand mixer is very helpful.)
  12. Combine the milk, coffee, and vanilla and add alternately with powdered sugar, about ⅓ of each at a time. Beat well.
  13. ASSEMBLY: The frosting will thicken fairly quickly; be prepared to add a little more liquid (milk or coffee) if needed. Place one cake, with the large flat side up, on serving plate. Cover with frosting and place the second cake, large flat side down, on top to create a round shape.
  14. Frost your way around the cake, leaving the cavity and the area around it unfrosted. (You can frost the whole top, but the coins will stick.) Make it as smooth as possible, Save enough frosting to make a "rim" around the top
  15. Once the entire cake is frosted, press gently on an area with your finger. If it sticks to your finger, wait a little longer. Once the frosting has firmed up, use your warm hands (wear gloves if you wish) to press and smooth all around the cake.
  16. Use a large round icing tip to pipe a rim around the top of the cake, then fill the center and top with gold coins.
  17. I used green royal icing to add grass and clovers.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8519