Description

This mint chocolate cake features moist, tender chocolate cake layers enhanced with a rich and cool mint chocolate chip buttercream frosting. Combining the deep flavor of Dutch-processed cocoa and hot coffee with refreshing peppermint extract and chunks of semi-sweet chocolate in the frosting, this easy-to-make cake is perfect for celebrations or any time you crave the perfect balance of chocolate and fresh mint.

Ingredients

Scale

Chocolate Cake

1¾ cups (210 g) all-purpose flour
¾ cup (75 g) cocoa powder – Dutch processed preferred
2 tsp baking powder
1 tsp baking soda
1 tsp salt (reduce to 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 tsp vanilla extract/essence
¾ cup (180 g) strong hot coffee (prepared with 1 tbsp instant coffee powder in hot water or espresso)

Buttercream Frosting

1½ cups (340 g) unsalted butter, room temperature
3 cups (375 g) powdered sugar (icing/confectioners’ sugar)
2 tsp vanilla extract/essence
½ cup (120 g) heavy cream, room temperature
2 tsp peppermint extract/essence
½ cup (85 g) semi-sweet chocolate, finely chopped (50% dark chocolate recommended)
2 drops green food coloring, optional

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Instructions

Preheat and prepare pans: Preheat your oven to 180°C (350°F) conventional. Grease two 8-inch cake pans and line the bottoms with parchment paper to ensure easy release.
Combine dry ingredients: Sift together the flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
Mix wet ingredients: In a large bowl, whisk together both the brown and white sugars, whole milk, melted unsalted butter, vegetable oil, eggs, vanilla extract, and peppermint extract until well blended.
Incorporate dry ingredients: Add the sifted dry ingredients into the wet mixture, whisking gently until just combined. Avoid overmixing to keep the cake tender.
Add hot coffee: Pour in the hot coffee and whisk until the batter is smooth. Be careful not to overmix at this stage.
Bake the cake: Divide the batter evenly between the prepared pans. Drop the pans lightly on the counter to release any air bubbles. Bake in the preheated oven 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 their pans for 20 minutes before turning them out onto wire racks to cool completely.
Prepare the mint buttercream frosting: In a large bowl, beat the unsalted butter, powdered sugar, vanilla extract, heavy cream, and peppermint extract first on low speed until combined, then on medium-high for 10 minutes, scraping the bowl halfway through to achieve a light and fluffy texture.
Add color and chocolate: Mix in green food coloring, if using, until evenly combined. Then fold in the finely chopped semi-sweet chocolate on low speed to distribute throughout the frosting.
Assemble the cake: Trim the tops of the cake layers with a serrated knife to make them flat. Place one cake layer on your serving plate and spread a generous amount of frosting over it.
Layer and frost: Place the second cake layer on top and cover the entire cake with the remaining frosting on top and sides. Use a cake scraper for smooth edges.
Decorate and serve: Pipe a decorative border around the top edges using a large piping tip (such as a 1M) to avoid clogging from chocolate bits. Slice and enjoy your mint chocolate cake!

Notes

Prefer using gram measurements for accuracy in baking.
If using a convection oven with a fan, reduce oven temperature by 20°C (about 25-30°F) to avoid overbaking.
Use a stand or hand mixer for the frosting to achieve the best fluffy texture.
To ensure a smooth frosting, avoid adding too much food coloring which could alter the texture.
The strong hot coffee enhances the chocolate flavor without imparting a coffee taste.
Ensure all refrigerated ingredients like eggs and milk are brought to room temperature before mixing for better emulsification.