Mint Chocolate Cake
This Mint Chocolate Cake features a rich chocolate flavor with refreshing mint notes, reminiscent of a thin mint cookie.
Equipment
- 9×2-inch round cake pan
- Electric Mixer
- Silicone spatula
- whisk
- Cooling Rack
- Double boiler
Ingredients
Cake
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature and cut into 8 pieces
- ¼ cup extra-virgin olive oil
- 2 large eggs at room temperature
- 1 Tablespoon pure vanilla extract or vanilla paste
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt or fine sea salt
- ½ cup hot water
Chocolate Ganache
- 2 cups dark chocolate finely chopped
- 1 and ¼ cups heavy cream or heavy whipping cream
- ¼ teaspoon salt or fine sea salt
- 2 teaspoons pure vanilla extract or vanilla paste
Peppermint Cream
- ½ cup unsalted butter room temperature
- ½ cup vegetable shortening room temperature
- 2 Tablespoons fresh mint finely chopped
- 3 and ½ cups confectioners’ sugar
- 2 teaspoons peppermint extract
- 3 Tablespoons whole milk room temperature
Instructions
Preparation
- Preheat oven to 350°F (177°C). Grease a 9x2-inch round cake pan, line with parchment paper, and grease the parchment.
- In an electric mixer, cream the sugar and butter until light and fluffy, about 3 minutes. Slowly add the oil while mixing on low.
- Add eggs one at a time, incorporating each before adding the next. Mix in the vanilla.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Fold into the butter mixture in three batches.
- Add hot water and whisk to combine, then pour into the prepared cake pan.
- Bake for 30-36 minutes or until a toothpick comes out clean. Cool in the pan for 20 minutes before transferring to a cooling rack.
- For ganache: Melt chocolate and cream over simmering water, stirring until smooth. Remove from heat, stir in vanilla, and let cool.
- For peppermint cream frosting: Beat butter, shortening, and mint together until combined. Add sugar, peppermint extract, and milk, and beat until smooth.
- Assemble by spreading peppermint cream over the cooled cake. Refrigerate for 30 minutes.
- Pour ganache over the cake and spread gently. Chill for 30 minutes before slicing.
Notes
The cake can be made up to 1 day ahead or frozen for up to 3 months. Ganache and frosting can also be prepared in advance. Assemble before serving.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 10mg
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