Description
This Mint Chocolate Cake features moist and tender chocolate cake layers combined with a cool and creamy mint chocolate chip buttercream frosting. The recipe balances rich Dutch-processed cocoa and fresh peppermint flavor with a smooth coffee infusion to enhance the chocolate taste. Easy to make with common baking ingredients, it yields a beautifully layered and deliciously refreshing dessert perfect for any occasion.
Ingredients
Scale
Chocolate Cake
- 1¾ cups (210 g) all-purpose flour
- ¾ cup (75 g) 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 (200 g) soft light brown sugar
- 1 cup (200 g) white granulated sugar
- ¾ cup (180 g) whole milk (room temperature)
- ¼ cup (56 g) unsalted butter (melted)
- ½ cup (105 g) unflavored vegetable oil (canola oil recommended)
- 2 large eggs (room temperature)
- 2½ tsps vanilla extract/essence
- ¾ cup (180 g) strong hot coffee (made with 1 tbsp instant coffee powder or espresso)
Buttercream Frosting
- 1½ cups (340 g) unsalted butter (room temperature)
- 3 cups (375 g) powdered sugar (icing/confectioners’ sugar)
- 2 tsps vanilla extract/essence
- ½ cup (120 g) heavy cream (room temperature)
- 2 tsps peppermint extract/essence
- ½ cup (85 g) semi-sweet chocolate (finely chopped, 50% dark recommended)
- 2 drops green food colouring (optional)
Instructions
- Prepare the Oven and Pans: Preheat the oven to 180°C (350°F) conventional. Grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Sift Dry Ingredients: Sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk to combine evenly, then set aside.
- Mix Wet Ingredients: In a large bowl, whisk together brown sugar, white granulated sugar, whole milk, melted butter, vegetable oil, eggs, vanilla extract, and peppermint extract until well combined.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredients to the wet mixture and whisk gently until just combined, being careful not to overmix.
- Add Coffee: Pour in the hot coffee and mix until smooth and combined; avoid overmixing to maintain tender texture.
- Bake the Cakes: Divide the batter evenly into prepared pans, gently tapping the pans on the counter to release air bubbles. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cakes: Let the cakes cool in the pans for 20 minutes, then turn out onto wire racks to cool completely before frosting.
- Make the Buttercream Frosting: In a large bowl, beat softened butter, powdered sugar, vanilla, heavy cream, and peppermint extract on low speed until combined. Increase speed to medium-high and whip for 10 minutes, scraping the bowl halfway through for even texture.
- Add Color and Chocolate: Mix in green food coloring if using, then fold in the finely chopped semi-sweet chocolate at low speed until evenly dispersed.
- Assemble the Cake: Trim the tops of cooled cake layers flat using a serrated knife. Place one layer on a cake stand and spread a generous amount of frosting on top.
- Layer and Frost: Add the second cake layer and cover the entire cake with remaining frosting. Smooth sides with a cake scraper if available.
- Decorate: Pipe a decorative border along the top edges using a large piping tip (like a 1M) to avoid clogging from chocolate bits. Slice and serve.
Notes
- Use Dutch-processed cocoa powder for deeper chocolate flavor and better color.
- If using a convection oven, reduce the temperature by 20°C (about 35°F) and monitor baking time accordingly.
- For light, fluffy buttercream, ensure all ingredients are at room temperature and whip the frosting for the full 10 minutes.
- Green food coloring is optional but adds a festive minty look to the frosting.
- Allow cakes to cool completely before frosting to prevent melting and sliding of buttercream.
- Using hot coffee intensifies the chocolate flavor but avoid adding cold coffee as it may change batter consistency.
