Mint Layer Cake

Although this is a relatively simple cake, it can be made to be an elegant cake with the addition of some fresh flowers or mint leaves. It's perfect for a birthday or other celebration. It's a relatively fool-proof cake, but you must have three 9-inch cake pans. If you like mint, this is the cake for you!

1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
4 teaspoons vanilla extract
1 1/2 cups buttermilk
Mint Whipped Cream
3-1/2 cups chilled whipping cream
6 tablespoons sugar
1 teaspoon peppermint extract

Makes about 6 cups.

Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

Sift first 5 ingredients into a medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Mix in the vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans (~ two heaping cups for each); smooth top of batter.

Bake all three cakes at once until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes in pans on a rack (out of oven) 15 minutes. Turn cakes out onto racks; peel off parchment paper. Cool completely. The cakes can be made a day ahead. Cover and store at room temperature.

Prepare whipped cream: Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.

Assemble cake: Place one cake layer on a round platter and spread with 1-1/4 cups Mint Whipped Cream over. Top with second cake layer. Spread 1-1/4 cups Mint Whipped Cream over. Top with third cake layer. Spread remaining Mint Whipped Cream over top and sides of cake. Using a pastry knife, smooth the whipped cream so the top is flat and sides are smooth. Refrigerate at least 2 hours.

Garnish with fresh flowers, such as nasturtiums, or mint leaves. Alternatively, use a peeler to make chocolate curls and sprinkle over the cake.