There are many classic flavor combinations that we all know and love, but chocolate and mint will forever be my favorite duo. There is just something about the way that the rich decadence of chocolate pairs with the crisp freshness of mint. It feels right and today, we are baking up a cake that celebrates this magical couple.
This chocolate cake recipe is my all time favorite. It is moist, tender and boldly chocolate and it really pairs well with any frosting, but this fresh mint buttercream takes it to a whole ‘nother level. If you are a fan of mint and chocolate, you will have to give this one a try.
Let’s get started…
The batter for this chocolate cake comes together quite simply and bakes up very tender and moist. It is my very favorite chocolate cake recipe and I’m excited to share it with you!
Start by whisking 2 large eggs with a cup of whole milk, 1/2 cup of vegetable oil and 2 teaspoons of vanilla extract until fully combined.
Add a cup of granulated sugar and a cup of brown sugar and whisk until the sugars have been completely incorporated.
Next, sift 2 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 1 tablespoon of espresso powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 3/4 teaspoon of salt into the bowl and mix until the dry ingredients are just combined.
I like to sift the dry ingredients into the batter for 3 reasons – to remove any clumps, to combine everything before it is added to the wet ingredients and to reduce the bowls needing washed later on. If you do not have a mesh sifter, you can whisk the dry ingredients in a separate bowl before adding them.
Last, but definitely not least, add a cup of freshly brewed coffee. This is one of the most important ingredients. It adds both moisture and a layer of flavor that helps bring out the best in your chocolate cake.
Note: If you are not a coffee drinker, you can add boiling water instead, but coffee is highly recommended in this cake recipe.
Transfer the batter into greased and parchment lined baking pans and bake in a 350 degree oven.
Baking times will be approximately 30-34 minutes for a 9″x13″ baking dish, 28-30 minutes for two 9″ cake pans or 25-28 minutes for three 6 inch cake pans.
While the cake is baking (or before hand), start the fresh spearmint buttercream frosting my simmering a cup of butter with 9-10 fresh mint leaves over medium low heat for about 12 minutes.
Transfer the butter into a mixing bowl and discard the mint leaves. Set the butter aside until it returns to room temperature and solidifies a bit. You can speed this process up a bit by placing the bowl in an ice bath or letting it chill in the refrigerator for a bit. Be sure to not let the butter become too stiff though. You are looking for a soft, but solid room temperature consistency.
Once the butter solidifies, add a pinch of salt and use an electric hand mixer to whip it until it looks nice and creamy. Add about a cup of confectioners sugar and mix until it has been completely incorporated.
Continue adding confectioners sugar until the buttercream reaches the consistency and sweetness level that you prefer.
When it comes to the flavors of this frosting, you have some room to play with them a little. I personally loved the mint flavor achieved by using just fresh spearmint, but if you want more of a minty kick then you could add a few drops of mint extract. If you find the herbiness of fresh mint too earthy then I suggest adding a teaspoon of pure vanilla extract to soften the flavor a bit.
Once the cakes have cooled, add that glorious spearmint buttercream, some shaved chocolate and a few mint leaves and cut yourself a nice big slice…
This cake is quite special. It took me a while to decide whether I should add mint into the cake too, but I am so glad that I didn’t. The balance between the richness of the chocolate cake and that cool minty buttercream plays so well together.
If you are on the fence about making this cake, I hope you give it a try! You are going to love it…
Chocolate Cake with Spearmint Buttercream
Ingredients
Chocolate Cake
- 2 large eggs
- 1 cup of whole milk
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 1 cup of granulated sugar
- 1 cup of brown sugar
- 2 cups of all purpose flour
- 3/4 cup of natural unsweetened cocoa powder
- 1 tablespoon of espresso powder
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1 cup of freshly brewed coffee (or boiling water)
Fresh Spearmint Buttercream Frosting
- 9 - 10 large fresh mint leaves
- 1 cup of butter
- 3 - 3 1/2 cups of confectioners sugar, sifted
- a pinch of salt
Garnishes
- chocolate shavings
- mint leaves
Instructions
Start the frosting...
- Place 1 cup (2 sticks) of butter into a small saucepan over medium low heat
- Add 9-10 fresh mint leaves and warm for about 12 minutes
- Discard the mint leaves, transfer the melted butter into a large bowl and set aside to cool to room temperature
Make the chocolate cake...
- Preheat your oven to 350 degrees
- Grease and line two 9” round cake pans or one 9”x13” baking dish with parchment paper and set aside for now
- Combine 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil and 2 teaspoons of vanilla extract in a large bowl and mix until well combined
- Add 1 cup of granulated sugar and 1 cup of brown sugar and mix until fully incorporated
- Sift 2 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 1 tablespoon of espresso powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 3/4 teaspoon of salt into the bowl and mix until just combined
- Add a cup of freshly brewed coffee or boiling water into the batter and mix until incorporated
- Transfer the batter into the prepared baking dish/dishes and baking for 30-34 minutes or until a toothpick will come out of the center of the cake mostly clean
- Transfer the dishes onto a cooling rack to cool for 10 minutes and then transfer the cakes out of the dishes and directly onto the cooling rack to fully cool before frosting
Finish the frosting...
- Once the butter has cooled and solidified a bit, add a pinch of salt and beat with an electric hand mixer until creamy
- Gradually add 3 to 3 1/2 cups of sifted confectioners mixing as you go until your frosting has the consistency and level of sweetness that you prefer
Assemble the cake...
- Once the cakes have fully cooled, add the spearmint frosting and garnish with shaved chocolate and fresh mint leaves
- Store leftovers in an airtight container
Reader Interactions