Fresh Chocolate Mint Chocolate Cake

 

chocolate mint cake

Did you do a double when you read that title? This is a cake that lives up to it’s name. Wait for it..

Last year in a farmers’ market here in DC I stumbled upon something green and purple called, chocolate mint. I nearly fainted. What? How…? With that bunch I made the first thing that made sense: a batch of fresh chocolate mint ice cream (with chocolate chips no doubt) and sang to the heavens at the result.

I was passing through the same market this year and saw some again and would have taken the ten in front of me as well as any they were hiding from me in the back, had I been you know, a lot richer. But I limited myself to just two and set to work.

So if you ever find some of this wonderful stuff don’t even hesitate, buy it and infuse it into your butters, your milks, your creams…I foresee a chocolate mint tea in my future.

What I came up with for this batch was this cake. If you are fans of thin mints – those glorious tiny cookies girl scouts generously bring into our lives every March, this cake is for you. It will make your oven, your kitchen, and your home, smell like a giant thin mint cookie. The chocolate is dominant here but the fresh mint in the background really SINGS.

And the texture of this cake? This is the softest cake chocolate dreams are made of.

Make ahead: Fresh Chocolate Mint Milk

  • 1 and 1/4 cup whole milk
  • 1 bunch chocolate mint

In a large saucepan heat milk and chocolate mint together, steep on low for about 7 minutes. Place in a container in the fridge and leave overnight. A few hours before you want to make the cake, strain the milk out and measure 1 cup. Set aside to come to room temperature before you make the cake.

Fresh Chocolate Mint Chocolate Cake

Recipe adapted from Bake from Scratch’s chocolate cake (Spring 2018):

Ingredients

  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1/4 cup canola oil
  • 1 egg plus 1 egg yolk, at room temperature
  • 1 teaspoon vanilla
  • 1 2/3 cup all-purpose flour
  • 2/3 cup dutch process cocoa
  • 1 3/4 teaspoon baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate mint milk
  • 2/3 cup boiling hot water

Method

  1. Preheat oven to 325. Spray or butter and flour two 6″ round cake pans.
  2. In a large bowl whisk sugars and canola oil. Add egg, yolk and vanilla and whisk.
  3. In a separate bowl whisk dry ingredients. Sift half of the mixture over your sugar and oil. Whisk to combine. Add chocolate mint milk and whisk. Sift over the rest of the dry ingredients and mix.
  4. Pour over the boiling water and whisk again just to combine. Divide between cake pans and bake for 30-35 minutes.