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Chocolate Mint Cake

Indulge in a minty chocolate explosion with this easy-to-make Chocolate Mint Cake, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
For the Mint Frosting
  • 1 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 tsp peppermint extract
  • splash milk milk (if needed)
For the Ganache
  • 4 oz semi-sweet chocolate (for ganache)
  • ½ cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix until combined. Stir in boiling water until smooth.
  4. Divide the batter equally between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  5. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Ganache
  1. For the mint frosting, beat the softened butter until creamy, then gradually add powdered sugar, peppermint extract, and a splash of milk if needed until light and fluffy.
  2. Place one cake layer on a serving plate, spread a layer of mint frosting on top, then add the second cake layer. Frost the top and sides with remaining mint frosting.
  3. For the ganache, heat the heavy cream in a small saucepan until just boiling, then pour it over the chopped chocolate. Let it sit for a few minutes, then stir until smooth.
  4. Drizzle the chocolate ganache over the frosted cake.
Serving
  1. Slice and serve to enjoy this decadent treat.

Notes

For a stronger mint flavor, add a drop more peppermint extract. Use a kitchen scale for even cake layers. You can store this cake in an airtight container in the fridge for up to a week or freeze it for up to three months.