Description
This Mint Chocolate Cake is a moist and easy-to-make dessert that combines the richness of chocolate with a refreshing hint of mint. Perfect for celebrations or a delightful treat, it features a rich chocolate base paired with a creamy mint buttercream frosting and a hint of coffee to deepen the chocolate flavor.
Ingredients
Scale
Cake
- 1¾ cups all-purpose flour
- ¾ cup cocoa powder (Dutch processed preferred)
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp salt (use ½ tsp if using salted butter)
- 1 cup soft light brown sugar
- 1 cup white granulated sugar
- ¾ cup whole milk (room temperature)
- ¼ cup unsalted butter (melted)
- ½ cup unflavored vegetable oil (canola oil preferred)
- 2 large eggs (room temperature)
- 2½ tsps vanilla extract/essence
- ¾ cup strong hot coffee (made with 1 tbsp instant coffee powder in ¾ cup hot water or espresso)
Mint Buttercream Frosting
- 1½ cups unsalted butter (room temperature)
- 3 cups powdered sugar (icing/confectioners’ sugar)
- 2 tsps vanilla extract/essence
- ½ cup heavy cream (room temperature, suitable for whipping)
- 2 tsps peppermint extract/essence
- 2 drops green food colouring (optional)
Decoration
- ½ cup semi-sweet chocolate (finely chopped, 50% dark chocolate preferred)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the brown sugar, granulated sugar, melted butter, vegetable oil, eggs, vanilla extract, whole milk, and strong hot coffee until smooth and well combined. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined, ensuring not to over-mix.
- Bake the Cake: Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Mint Buttercream Frosting: Using an electric mixer, beat the room-temperature butter until fluffy. Gradually add the powdered sugar, vanilla extract, heavy cream, peppermint extract, and green food coloring (if using). Continue to beat until the frosting is smooth, light, and spreadable, about 3-5 minutes.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of mint buttercream frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting evenly. Use a spatula to smooth the edges for a clean finish.
- Decorate: Sprinkle the finely chopped semi-sweet chocolate over the top of the cake as decoration or along the edges. Optionally, chill the cake briefly to set the frosting before serving.
Notes
- Use Dutch-processed cocoa powder for a richer chocolate flavor.
- If using salted butter, reduce the added salt to ½ tsp.
- The strong hot coffee enhances the chocolate flavor but does not make the cake taste like coffee.
- Room temperature ingredients help achieve a smoother batter and frosting.
- Green food coloring is optional for a traditional mint look.
- Let the cake cool completely before frosting to prevent the frosting from melting.
