MINT CHOCOLATE CAKE

1. Preheat the oven to 350° F. Butter two 8" round cake pans. Or if you want a mile high cake, like mine, use three 6" round cake pans. Line the bottom of each pan with parchment paper. Then lightly grease and flour the pans.
2. Combine chopped chocolate, granulated sugar, water, cocoa powder and instant espresso powder in a saucepan. Melt over medium heat, stirring constantly until everything is melted, thick and glossy. Set aside and add 2 sprigs of mint to steep while the mixture cools. Once cooled, remove the mint sprigs.
3. Sift together the cake flour, baking soda and salt.
4. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. About 5 minutes.
5. Add the eggs, 1 at a time, mixing until just incorporated. Followed by the vanilla extract.
6. Add the milk or cream and flour mixture alternatively, in 2 parts, starting with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated.
7. Stir in the chocolate mixture until just combined.
8. Divide the batter evenly among the prepared cake pans and bake in the middle of the oven until the centers spring back when lightly touched, 25-30 minutes. Test by inserting a toothpick in the center, when it comes out clean it's ready!
9. Allow to cool in cake pans for 20 minutes before turning out onto a cooling rack.
10. Once cake layers have fully cooled, use a serrated knife to evenly split the layers in half.

MINTY WHIPPED CREAM FILLING

1. Chill mixing bowl and whisk in the freezer for at least 15 minutes.
2. Pour heavy whipping cream,  sifted powder sugar and vanilla into the cold bowl and whisk on medium-high speed until stiff peaks start to form, about 1 minute. Add the mint extract right at the end of the whisking, being cautious to not over beat.
3. Place the bottom cake layer on a pretty cake stand. Top with 1/5th of the whipped cream, top with the next layer and repeat until you have a mile high stack!
4. Make room in your fridge and place the entire cake on it's stand inside to chill while you prepare the chocolate ganache for the topping.

CHOCOLATE GANACHE

1. Finely chop the chocolate and add to a mixing bowl, set aside.
2. Add the cream to a small saucepan and warm over medium-low heat for a few minutes. Until steadily simmering. whisk in the espresso powder.
3. Pour the hot cream over the chocolate and let sit for a few minutes while the chocolate melts. Stir together until creamy and smooth.
4. Stir in the fresh mint sprigs and allow to steep for a few minutes while the chocolate cools down a bit. Remove the mint sprigs.
5. While the ganache is still slightly warm, carefully spoon it on top of the cake and use an offset spatula to evenly spread it over the top of the cake, almost to the edges.
6. Top with fresh mint sprigs.
7. Chill the entire cake before slicing to prevent the cake layers from slipping when slicing.
8. Call your Grandma to tell her how much you love and miss her!