Description
Fresh mint chocolate cake brings pure delight to your dessert table with rich chocolate and cool mint dancing together in perfect harmony. Creamy frosting and delicate chocolate shavings make this classic treat a crowd-pleasing showstopper that will have everyone asking for seconds.
Ingredients
Scale
Cake Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cake Wet Ingredients:
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- Green food coloring
Frosting and Topping Ingredients:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon peppermint extract
- Green food coloring
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare your workspace by heating the oven to 350°F and coating two 9-inch round cake pans with grease and flour.
- Mix the dry ingredients in a large bowl: combine 2 cups flour, 1 cup sugar, ½ cup cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 teaspoon peppermint extract in a separate bowl.
- Pour the liquid mixture into the dry ingredients, stirring until your batter looks smooth. Add a few drops of green food coloring if you want a tinted cake.
- Divide the batter equally between the prepared pans, smoothing the surfaces with a spatula.
- Slide the pans into the 350°F oven and bake for 25-30 minutes until a toothpick comes out clean when inserted into the center.
- Let the cakes rest in their pans for 10 minutes, then transfer them to a wire rack for complete cooling.
- Create frosting by beating 1 cup softened butter until creamy. Gradually mix in 4 cups powdered sugar, 2-3 tablespoons milk, 1 teaspoon peppermint extract, and optional green food coloring.
- Prepare ganache by heating ½ cup heavy cream until it barely simmers. Remove from heat and stir in 1 cup chocolate chips until completely smooth.
- Position the first cake layer on a serving plate and spread frosting across the top. Add the second layer and cover the entire cake with remaining frosting.
- Drizzle the warm chocolate ganache over the cake, letting it cascade down the sides naturally.
- Chill the cake for 30 minutes to help the frosting and ganache set before serving.
Notes
- Check your baking powder and baking soda for freshness to ensure the cake rises properly and has a light texture.
- When adding peppermint extract, start with a small amount and taste, as the flavor can quickly become overpowering.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- Chilling the cake helps the ganache set beautifully and makes slicing cleaner and more precise.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 418 kcal
- Sugar: 39 g
- Sodium: 211 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 58 mg