#mint cake

The cake sunk in the middle while baking, I had to make multiple substitutions, my ganache fell apart TWICE (I'm blaming the chocolate, even Ghirardelli APPARENTLY couldn't save this), I had so many dishes to do after all this.

But it tastes, tragically, very good, and would probably be a nice thing to make around the holidays.

Notes (very important)

• Bake the cake for 25-30min in a 6" pan

• halve the recipe for that pan

• if you don't use mint you can use 1.5x the amount of peppermint extract

• using butter instead of shortening is fine

• DO NOT use all of the frosting it's too much (use 1/2-3/4 of it)

• DO buy very good baking chocolate for the stupid ganache even if it kills you to pay for it

• DO use coffee instead of hot water for the cake, it's fine

• the substitute for whole milk is a 1:1 ratio of heavy cream to water

• DO NOT add the salt into the ganache if the chocolate is dark enough

• DO make the ganache a traditional way, heating the cream first, then pouring it in a bowl and adding all the chocolate at once