My main squeeze loves some mint chocolate, probably his favorite dessert flavors, so I decided to bake him a mint chocolate cake for his birthday celebration dinner. I wasn’t looking for anything fancy, just a quality chocolate cake that I could mint up and make pretty.
You know what they say, “Chocolate recipes are only as good as the chocolate you put in them.” Second best just doesn’t cut it for a birthday cake, so I went on a quest for the best chocolate I could find/afford. After lots of reading and several trustworthy recommendations (David Lebovitz included), I settled on Valrhona Cocoa Powder, which has become my go-to chocolate.
Mint Chocolate Cake Recipe Makes 1 double layer cake, about 10 servings.
1/2 cup boiling water
1 cup all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, separated
1 1/4 cups sugar
1/4 cup canola oil
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Andes Crème de Menthe, grated
- Preheat oven to 350 degrees. Grease two 9″ cake pans.
- Put the peppermint extract in a large bowl with the boiling water. Set aside.
- Combine flour, cocoa, baking powder, and salt. Set aside.
- In a separate bowl, beat egg whites to stiff peaks.
- Add the yolks, sugar, oil, and vanilla extract to the peppermint water and beat until creamy and bubbly.
- With mixer, combine dry ingredients with the wet mixture.
- By hand, fold the egg whites into the batter gently but thoroughly.
- Spoon the batter into the prepared pans and let it settle for a few seconds. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.
- Cool for at least 10 minutes before carefully inverting onto racks.
- Cool completely before frosting with fluffy mint frosting.
- Garnish with grated Andes Crème de Menthe.