Description
Decadent and moist Mint Chocolate Cake with dark cocoa sponge layers, cool peppermint fresh mint cream, and a glossy dark chocolate ganache drip.
Ingredients
Cake:
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1 cup (200g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature and cut into 8 pieces
1/4 cup (56g) extra-virgin olive oil
2 large eggs, at room temperature
1 Tablespoon (13g) pure vanilla extract or vanilla paste
1 cup (135g) all-purpose flour
1/2 cup (43g) unsweetened dutch-process or natural cocoa powder, sifted
1 teaspoon (5g) baking powder
1 teaspoon (5g) baking soda
1 teaspoon (6g) salt or fine sea salt
1/2 cup (120ml) hot water
Chocolate Ganache:
2 cups (340g) dark chocolate, finely chopped* (see note)
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
1/4 teaspoon salt or fine sea salt*
2 teaspoons (8g) pure vanilla extract or vanilla paste
Peppermint Cream:
1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature
1/2 cup (113g) vegetable shortening, room temperature*
2 Tablespoons (4g) fresh mint, finely chopped (plus more for garnish if desired)
3 and 1/2 cups (420g) confectioners’ sugar
2 teaspoons (8g) peppermint extract
3 Tablespoons (45ml) whole milk, room temperature
Instructions
1. Preheat oven to 350°F (175°C), grease two 8-inch round pans, and beat sugar, butter, and olive oil until fluffy; beat in eggs and vanilla.
2. Whisk flour, sifted cocoa, baking powder, baking soda, and salt; alternately fold flour and hot water into creamed base on low speed.
3. Divide batter into pans and bake for 20 to 24 minutes until a toothpick comes out clean; cool completely on wire racks.
4. Beat butter and shortening, then beat in fresh mint, confectioners’ sugar, peppermint extract, and milk until fluffy.
5. Heat heavy cream, pour over chopped dark chocolate, salt, and vanilla; let sit 3 minutes, then whisk until smooth and glossy.
6. Layer cooled cakes with peppermint cream, frost outside, pour warm ganache over top to create drips, and serve.
Notes
Bloom cocoa in hot water for deep flavor. Chill frosted cake before applying warm ganache.
- Prep Time: 40 minutes
- Cook Time: 24 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 560
- Sugar: 58g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 32g
- Unsaturated Fat: 32g
- Trans Fat: 32g
- Protein: 5g