Instructions
1. Bake the Devil’s Food Cake:
1 Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans and line the bottoms with parchment paper if desired.
2 In a medium bowl, sift together the dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt). Set aside.
3 In a large mixing bowl, use a hand or stand mixer to beat buttermilk, oil, egg, and vanilla on high until smooth.
4 With the mixer on low, gradually add in the dry mixture. Then slowly mix in the boiling water or coffee. The batter will be thin — this is normal.
5 Divide the batter evenly between pans and bake for about 25 minutes. Cakes are done when a toothpick inserted in the center comes out clean.
6 Cool in the pans for 10–15 minutes, then transfer to wire racks to cool completely.
2. Make the Mint Cookies & Cream Buttercream:
1 In a large bowl, beat butter and shortening on medium speed until creamy (about 2 minutes).
2 Add 4½ cups confectioners’ sugar, ¼ cup cream, peppermint extract, and salt. Mix on low until combined, then beat on high for 3 minutes until fluffy.
3 Adjust consistency with more sugar or cream as needed.
4 Remove ½ cup of the frosting and place into a piping bag fitted with a star tip (Wilton 1M or 2D). Set aside for decoration.
5 Stir the crushed Oreos into the remaining frosting until evenly mixed.
3. Make the Chocolate Ganache:
1 Place chocolate chips in a bowl.
2 Heat cream in a saucepan until it just begins to boil. Immediately remove from heat and pour over chocolate.
3 Let it sit for 1–2 minutes, then whisk until smooth.
4 Cover with plastic wrap directly on the surface and allow to cool to room temperature before use.
4. Assemble the Cake:
1 Level the cooled cake layers by slicing off the domed tops if necessary.
2 Place the first cake layer on a serving board or stand. Spread a generous amount of mint cookies & cream buttercream over the top.
3 Add the second cake layer and frost the entire cake with remaining buttercream, smoothing out the sides and top.
4 Pour the cooled ganache in the center of the cake and spread gently toward the edges, allowing it to drip down the sides. Let it set for 30–60 minutes.
5 Pipe decorative swirls of the reserved mint buttercream on top.
6 Garnish with crushed Oreos around the bottom edge and on top, then place halved Oreos into the buttercream swirls.
