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Mint Chocolate Cake

Mint Chocolate Cake Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee
  • 4 ounces dark chocolate (70% cocoa), melted and slightly cooled
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon peppermint extract
  • Green food coloring (optional)

Method
 

  1. Whisk flour, cocoa, baking soda, baking powder, and salt in a medium bowl.
  2. In a large bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
  3. Add wet mixture to dry, stir just until combined, then stir in hot coffee and melted chocolate until batter is thin and glossy.
  4. Pour batter into two greased and parchment-lined 8-inch round pans. Bake at 350°F (175°C) for 28–32 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out and cool completely.
  5. Beat butter until fluffy. Gradually add powdered sugar, cream, peppermint extract, and optional food coloring. Beat on medium-high until light and holds soft peaks.
  6. Place one cooled layer on a plate, spread about 1 cup frosting, top with second layer, then frost top and sides. Swirl and serve at room temperature.

Notes

Cool the cake layers completely before frosting or the mint cream will slide off. For the deepest flavor, bake the layers a day ahead, wrap them well, and frost the next day. The unfrosted layers freeze beautifully for up to 2 months.