1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ teaspoons baking soda
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup milk
position a rack in the center of the oven and preheat to 375°. line baking sheets with parchment paper or silicone mats.
in a bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and sugar on low speed until just combined. increase the speed to medium and beat until fluffy and smooth, about 3 minutes. add the egg and vanilla and beat for another 2 minutes.
add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. scrape down the sides of the bowl. add the remaining flour mixture and the remaining ½ cup milk and beat until completely combined.
using a small cookie dough scooper, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
mint filling
1/2 cup plus 2 tablespoons non-hydrogenated solid vegetable shortening
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 cups plus 3 tablespoons powdered sugar
1/4 cup egg whites (about 2 large eggs)
using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. fill piping bag with mint filling and pipe covering the flat side of a cooled cake. top with another cake, flat side down. repeat with the remaining cakes and serve.
enjoy, xo
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