Melt the butter. The way I usually do this is by boiling water in a vessel and keep a a plate so that the butter melts without getting cooked.This helps is keeping it melted for a longer duration as well.
You will need a 9inch cake tin for this, I use a springform pan, it is easier to bake in and unmold too. Brush the pan with a bit of the melted butter.
Sift all the dry ingredients together, all purpose flour, cocoa powder, baking soda and baking powder, this helps in removing lumps. Mix it lightly with a fork.
Put the melted butter in a bowl, add condensed milk and vanilla extract and mix it, after this add the water in parts and mix all of them carefully.
Mix the sifted ingredients in 3-4 parts, using the cutting and folding technique. Using a spatula, do not use a wooden one, it is extremely difficult with it. Get a rubber spatula, I got one 8 years ago still using the same one.
Pour the batter into the dish slowly, lightly tap it on a counter, this will remove air pockets and helps in baking it uniformly!
Bake it in the preheated oven for around 25-30 minutes. If you are using an oven with a fan adjust the temperature 160-180 is the temperature range that is best for this cake.
Let the cake cool down for at least half an minutes before removing it from the pan. If you are using a loose bottom pan, after about 15 minutes you can release the latch. Do not remove it yet. Always check how hot the cake is before removing it. If it is still warm to touch, wait for a little more time.
Steps for making the Mint Buttercream Icing-
In a bowl add 4 tablespoons of unsalted cooking butter, at room temperature.
Cream the butter either using a hand blender or a wire whisk, add the 2 cups of icing sugar and whisk it together.
Add 2 tablespoons heavy cream to this, if you are using fresh cream shake your jar and get only the thick part, mix well.
Add the vanilla and peppermint extract to this and mix thoroughly.
Add half a teaspoon of salt to this, it always balances and brings out the taste.
Add the green food colouring to this. Mix well.
Rest it in the fridge for a while. The butter needs to rest for a while, about 10 minutes.
Steps for decorating your cake-
I have used a Russian Piping Nozzle to decorate this cake.
I recommend a set with a reusable bag, they are easier to use and clean. Eg: https://www.amazon.in/gp/product/B07YNS1TSR?ie=UTF8
You will need a tall glass or a tumble, load the nozzle of your choice, fold the bag over the lip of the glass and slide the chilled butter cream frosting.
Fill the piping bag up to only about 20% its capacity, do not ever overload it, that way the cover or bag will open up and you will have icing all over. Add it in batches.
Check the consistency before you start decorating your cake.
