Chocolate Mint Cake is a delightful dessert that combines the rich flavors of chocolate with the refreshing taste of mint.

This cake is perfect for mint chocolate lovers, offering a moist and decadent chocolate cake layered with smooth mint buttercream frosting.

Whether enjoyed during holidays, birthdays, or special occasions, this cake is sure to satisfy your sweet tooth with its irresistible flavor combination.

Ingredients:

    For the Chocolate Cake:

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Mint Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream (or milk)
• 1 teaspoon peppermint extract
• Green food coloring (optional)

For Garnish (Optional):

• Chocolate shavings or curls
• Fresh mint leaves

How to Make Chocolate Mint Cake:

Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

Prepare Dry Ingredients:

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined. Set aside.

Mix Wet Ingredients:

In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

    Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with a hand mixer or stand mixer until well combined. Scrape down the sides of the bowl as needed.

Add Boiling Water:

Carefully add the boiling water to the batter and mix on low speed until combined. The batter will be thin, but this is normal.

Bake the Cake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cool the Cakes:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make Mint Buttercream Frosting:

In a large bowl, beat the softened butter until smooth and creamy using a hand mixer or stand mixer.

Add Sugar and Cream:

Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream (or milk) and peppermint extract. Beat on high speed until light and fluffy. If desired, add green food coloring a few drops at a time until desired shade of green is achieved.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of mint buttercream frosting evenly over the top. Place the second cake layer on top and repeat with another layer of frosting. Place the third cake layer on top.

    Frost and Decorate:

Frost the top and sides of the cake with the remaining mint buttercream frosting. Smooth the frosting with a spatula for an even finish.

    Garnish (Optional):

Optional: Garnish the top of the cake with chocolate shavings or curls and fresh mint leaves for decoration.

Chef’s Note:

For a stronger mint flavor, you can adjust the amount of peppermint extract in the buttercream frosting.

Ensure the cakes are completely cooled before frosting to prevent the frosting from melting and sliding off.

Nutrition Information (per serving):

• Calories: Approximately 500 kcal
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 280mg
• Carbohydrates: 65g
• Fiber: 2g
• Sugar: 50g
• Protein: 5g

Enjoy this Chocolate Mint Cake as a delightful dessert that combines the richness of chocolate with the refreshing flavor of mint. It’s perfect for any occasion and sure to be a hit with chocolate and mint lovers alike!

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