Description
This Mint Chocolate Cake is a moist and easy-to-make dessert combining rich cocoa flavor with refreshing mint. Perfectly balanced with a creamy mint chocolate frosting and topped with mini chocolate chips, it’s a delightful treat for any occasion.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon mint extract
- 1 cup whole milk (or buttermilk for extra tenderness)
- 1/2 cup boiling water
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon mint extract (or more to taste)
- 2-3 tablespoons heavy cream
- A few drops of green food coloring (optional)
- 1/2 cup mini chocolate chips (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set this mixture aside.
- Make the cake batter: In a large mixing bowl, whisk the vegetable oil with the granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mint extract to infuse the batter with flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Begin and end with the dry ingredients, mixing until just combined. Finally, stir in the boiling water; the batter will be thin, which is expected for a moist cake.
- Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the frosting: While the cakes cool, beat the softened unsalted butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until well combined. Add the mint extract and 2 tablespoons of heavy cream, beating until smooth and spreadable. Add a few drops of green food coloring if you desire a minty green hue.
- Assemble the cake: Once cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake, covering the top and sides evenly. Garnish with mini chocolate chips for an added texture and decorative finish.
- Serve: Slice the cake and serve chilled or at room temperature to enjoy the best texture and flavor.
Notes
- The amount of mint extract can be adjusted based on your preference for a subtle or strong mint flavor.
- This cake stays moist for several days when stored in an airtight container at room temperature or refrigerated, up to 5 days.
- For added indulgence, consider drizzling the cake with chocolate syrup or topping with whipped cream before serving.
