Sweet and Simple Magazine: Food & Drink * Chocolate Mint Cake Recipe

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Food & Drink * Chocolate Mint Cake Recipe

This chocolate cake is one of those recipes everyone will request for their birthday. It is rich and delicious. Fill it with the white chocolate mint ganache, frost it with whipped chocolate ganache and top with Andies mints for a cake that is simply heaven.

Note: For White Chocolate Ganache and Whipped Chocolate Ganache recipes see the Simply the Sweet Life Magazine Winter 2010-11 issue No.1 

Chocolate Mint Cake Recipe
  • 8 oz. (2 quarter pound sticks) unsalted butter,
  • room temperature
  • 1 1/2 cups packed dark brown sugar 
  • 2 tsp. pure vanilla extract
  • 3 eggs, room temperature
  • 4 oz. (4 squares) good quality
  • unsweetened chocolate, chopped
  • 4 Tbsp. good quality cocoa powder
  • 1 1/4 cups boiling water
  • 1/2 cup sour cream 
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Preheat oven to 350 degrees F. Grease and flour three, 8" or 9" round cake pans. Line the bottom of each pan with waxed or parchment paper and grease the paper. ;Set aside until ready to use.

In the bowl of a stand mixer, beat butter and brown sugar on medium-high speed until fluffy and light in color, about 5 minutes. (Don't skimp on this step.)

Chop the unsweetened chocolate. Measure out the cocoa. Add the boiling water, let sit for a few minutes, then whisk until smooth.

Sift the dry ingredients three times over a piece of waxed paper and set aside until ready to use.

After the creamed mixture is light and fluffy, scrape down the sides of the mixing bowl.

Crack eggs into a small bowl. Add them one at a time, beating well after each egg. Add vanilla and sour cream. Beat to combine.

Add the dry ingredients alternately with the liquid chocolate, starting and ending with the dry ingredients.

Turn off the mixer after the last addition and fold the rest of the flour in with a large silicone spatula, making sure to scrape all the way to the bottom of the bowl so no streaks of creamed or dry ingredients are visible.

Bake for 20 to 25 minutes or until the center of the cake springs back a little and a toothpick comes out clean.

Cool for about 10 minutes in the pan after you remove them from the oven. Loosen the sides with a thin knife so the cakes don't crack as they cool. Place the semi-cooled cakes on a baking rack to finish cooling.

Cooled layers can be wrapped tightly and frozen until ready to use. Or kept at room temperature for up to one day, wrapped tightly to prevent drying out.

post by Lindsey Rose Johnson food contributing editor | photos by Season Atwater