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1
Preheat oven to 350F.
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2
Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottom of pans with parchment paper.
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4
Sift first 5 ingredients into medium bowl.
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5
Using electric mixer, beat sugar and butter in large bowl until well blended.
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6
Add eggs 1 at a time, beating well after each addition.
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7
Mix in vanilla.
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8
Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended.
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9
Divide batter equally among prepared pans (generous 2 cups for each); smooth top of batter.
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10
Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes.
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11
Cool cakes in pans on racks 15 minutes.
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12
Turn cakes out onto racks; peel off paper.
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13
Cool completely.
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14
(Can be made 1 day ahead.
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15
Cover; store at room temperature.)
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16
Place 1 cake layer on platter.
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17
Spread 1 1/4 cups Mint Whipped Cream over.
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18
Top with second cake layer.
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19
Spread 1 1/4 cups Mint Whipped Cream over.
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20
Top with third cake layer.
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21
Spread remaining Mint Whipped Cream over top and sides of cake.
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22
Refrigerate at least 2 hours and up to 6 hours.
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23
Pile chocolate curls atop center of cake.
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24
Garnish with mint sprigs.
