Description
This Mint Chocolate Cake is rich, moist, and packed with deep chocolate flavor, balanced perfectly with a cool and creamy mint frosting. The layers are soft and fluffy, with just the right amount of sweetness. It’s the perfect dessert for chocolate and mint lovers, whether for birthdays, holidays, or just a special treat!
Ingredients
Units
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or whole milk with 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
For the Mint Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/4 cup heavy cream (or milk)
- 1 teaspoon peppermint extract
- Green food coloring (optional)
For the Chocolate Ganache (Optional Topping):
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until just combined.
- Pour in the hot coffee and stir until smooth. The batter will be thin, but that’s normal!
- Divide batter evenly between the two cake pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Mint Frosting:
- In a large bowl, beat butter with a hand mixer until fluffy.
- Gradually add powdered sugar, one cup at a time.
- Pour in heavy cream, peppermint extract, and food coloring (if using). Beat until smooth and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the mint frosting evenly on top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides.
Make the Chocolate Ganache (Optional):
- Heat heavy cream in a microwave-safe bowl until hot but not boiling.
- Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
- Drizzle ganache over the cake and let it set before serving.
Notes
- For an extra minty kick, add crushed mint chocolates (like Andes mints) between the layers.
- If you prefer a darker chocolate flavor, use dark cocoa powder.
- Store leftovers in the fridge for up to 5 days in an airtight container.