Mint Chocolate Cake
A captivating mint chocolate cake recipe that marries luscious chocolate layers with vibrant mint cream draped in a velvety ganache.
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Servings: 10
Calories: 853kcal
Ingredients
For the Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- ¼ cup extra-virgin olive oil
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup hot water
For the Chocolate Ganache:
- 2 cups dark chocolate, finely chopped
- 2 tsp pure vanilla extract
- 1¼ cups heavy cream
- ¼ tsp salt
For the Peppermint Cream:
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening, room temperature
- 2 ½ tbsp fresh mint, finely chopped
- 3½ cups confectioners' sugar
- 2 tsp peppermint extract
- 3 tbsp whole milk, room temperature
Instructions
Make the Cake
- Preheat your oven to 350°F (177°C).
- Grease and line a 9x2-inch round cake pan with some parchment paper.
- In a mixer, cream together butter and sugar until fluffy.
- Gradually add oil with the mixer on low.
- Add eggs one at a time, followed by vanilla. Mix until combined.
- In a separate bowl, whisk dry ingredients together.
- Gradually add dry ingredients to the wet mix in thirds, mixing just until combined.
- Incorporate hot water into the batter, then pour it into your prepared pan.
- Bake for 30-40 minutes.
- Allow to cool in the pan on a rack for 20 minutes, then remove and cool completely.
Make the Ganache
- In a heat-safe bowl, combine salt, cream, and chocolate. Use it as a double boiler over simmering water.
- Stir until the chocolate melts and the mixture is smooth, then add vanilla.
- Allow to cool and thicken at room temperature (70-90 minutes).
Make the Frosting
- Beat mint leaves, shortening, and butter together until combined.
- Add milk, peppermint extract, and sugar, beating until smooth and creamy.
Assembly
- Apply peppermint frosting to the cooled cake and chill in the refrigerator for 30 minutes.
- Pour cooled ganache over the frosted cake and smooth with a spatula.
- Chill in the refrigerator for another 30 minutes before serving.
Notes
- For the ganache, use 2 cups of high-quality dark chocolate chips or three 4-ounce semisweet or dark chocolate baking bars.
- Adjust salt to 1/4 teaspoon if using 70% dark chocolate, or increase to 1/2 teaspoon for sweeter variations.
- Alternative frostings include Oreo Buttercream Frosting and Chocolate Cream Cheese Frosting.
- Bake the cake ahead and store it at room temperature, wrapped tightly, for a day or freeze it for up to three months.
- Prepare frosting a day early, store it refrigerated, and whisk it before use to regain creaminess. Add milk to adjust thickness.
- Ganache can also be made a day ahead and refrigerated. Warm slightly on the stovetop to make it pourable.
- Once assembled and frosted, the cake can be frozen for up to three months. Thaw overnight in the fridge and bring to room temperature before serving, or enjoy it cold.
- Store any leftovers in the fridge for up to a week, ensuring they are tightly covered.
Nutrition
Calories: 853kcal | Carbohydrates: 96g | Protein: 6.6g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 103mg | Sodium: 451mg | Potassium: 380mg | Fiber: 4g | Sugar: 77g | Calcium: 91mg | Iron: 3mg
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