Mint Chocolate Cake Recipe

This one layer mint chocolate cake is reminiscent of a thin mint cookie! The recipe comes from Rebecca Firth’s cookbook The Cake Book and is truly a dessert masterpiece complete with rich chocolate cake, mint cream frosting, and glossy dark chocolate ganache to finish it all off.

You’re going to fall in love with this cake.

But first, let me share the source of this outstanding recipe. Do you follow Rebecca Firth from the blog Displaced Housewife? Rebecca is a best-selling author and flavor genius who imparts her creativity in every single recipe she publishes..

Rebecca, you’re such a delight!!

The Cake Book!

Rebecca Firth’s latest book is The Cake Book and I am so excited to share one of her recipes. Rebecca says that every occasion is better with cake and I know everyone reading this probably agrees! The Cake Book is filled with 60 fun and unique cake recipes divided into 8 chapters.. Some recipes I’m eager to try next include Raspberry Jam Coffee Cake, Chocolate Stout Cake with Champagne Buttercream, Dulce de Leche Pumpkin Cheesecake, and Lemon Olive Oil Chiffon Cake. Read more about The Cake Book here!

Mint Chocolate Cookie Cake Details

Rebecca calls this indulgent dessert her Thicc Mint Cookie Cake. I include the word “chocolate” in the title just in case you come here searching for a chocolate cake. This cake is reminiscent of a thin mint cookie, which is why Cookie is in the title. But, you see, it’s not thin at all… it’s THICCCCCCK! The cake is a 1 layer 9-inch moist chocolate cake topped with peppermint cream frosting and mega glossy dark chocolate ganache. Eat your heart out!

Flavor: Enjoy dark, rich chocolate cake with peppermint frosting, and dark chocolate ganache on top. If you love mint and chocolate, you’d be a fool to skip this stunner.
Texture: This special single layer chocolate cake is as moist as my layered chocolate cake. What I love about Rebecca’s recipe, though, is that it’s made with both oil and butter. The combination of fats add plenty of moisture (oil) AND flavor (butter). I also find this cake isn’t as light and sponge-y as the layered chocolate cake, so you’ll enjoy a tighter crumb in each forkful.
Ease: There’s 3 components to this recipe and you can work on each as others are baking/cooling/setting up. There aren’t any specialty tools required, but a double boiler is handy for the ganache. If you don’t have a double boiler, use a heat-safe bowl over a saucepan of simmering water. Assembly and decorating is a breeze, which is something I always appreciate with one layer cakes!

Cake Batter Key Ingredients

Besides some basics like eggs, flour, sugar, baking powder & soda, and salt, here are some key ingredients you need for the cake batter.

. That’s creamed butter + sugar + olive oil. Make sure you cream the butter and sugar together first, and then mix in the olive oil.

Let me show you the cake batter before and after adding the hot water. On the left below, notice the thick batter. On the right below, the batter has thinned out after adding the hot liquid.

Bake the cake in a 9-inch round cake pan. My #1 tip is to always line your round pans with parchment paper rounds before adding the batter.

If you’re looking for smaller 6-inch cake, this 1 layer 6-inch chocolate cake is a favorite.

Finishing the Mint Chocolate Cookie Cake

This cake wouldn’t be THICK without our layered toppings:

Both toppings yield a lot of volume and don’t be afraid to use it all!

I hope you enjoy this show-stopping cake and if you have a moment, check out Rebecca’s new cookbook. I know many of you love finding new cake recipes!

Prep Time 30 mins

Cook Time 35 mins

Total Time 1 hr 5 mins

Cuisine: American

Courses: Dessert

Servings: 8

Description

This mint chocolate cookie cake will remind you of a thin mint cookie, only it's not thin... it's mega thick! The show stopping cake, complete with peppermint cream and glossy chocolate ganache, comes from Rebecca Firth's cookbook The Cake Book.

Ingredients You’ll Need

1 cup (200g)
1/2 cup (8 Tbsp; 113g)
1/4 cup (56g)
2 large eggs, at room temperature
1 Tablespoon (13g)
1 cup (135g)
1/2 cup (43g)
1 teaspoon (5g)
1 teaspoon (5g)
1 teaspoon (6g)
1/2 cup (120ml)
2 cups (340g)
1 and 1 1/4 cups (300ml)
1/4 teaspoon salt or fine sea salt*
2 teaspoons (8g)
1/2 cup (8 Tbsp; 113g)
1/2 cup (113g)
2 Tablespoons (4g)
3 and 3 1/2 cups (420g)
2 teaspoons (8g)
3 Tablespoons (45ml)

Instructions

1
Preheat oven to 350°F (177°C). Grease a 9×2-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan..)
2
In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Take the bowl out of the mixer.
3
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined. With a silicone spatula or wooden spoon, fold the flour mixture into the butter mixture in three batches, mixing each until almost blended. Batter will be very thick. Finally, pour in the hot water and whisk to combine. Pour evenly into prepared cake pan. Lightly tap pan on the counter a few times to settle the cake batter and release any trapped air bubbles.
4
Bake in the center of the oven for 30-36 minutes (and up to 40 minutes, if needed but begin checking at 30). The cake is done when a toothpick inserted into the center comes out clean or when the cake springs back if you lightly poke the center with your finger. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes. Remove cake from the pan and place cake directly on the cooling rack to finish cooling. Once cool, you can place the cake on your cake stand or serving plate.
5
Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and ganache is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. You want it cool enough to not melt the frosting, but still a little fluid. This takes about 60-90 minutes to cool. (NOTE: This yields a lot of ganache and I used about 3/4 of it on top of the cake and then drizzled more on each slice.)
6
In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners’ sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy.
7
Spread peppermint cream in a thick layer all over the top of the cooled cake. There’s a lot of frosting, so pile it high. Try to make the edges sharp angles that follow the line of the cake..) I always use a small icing spatula. Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour ganache slowly on top of cake and use a small offset spatula or a knife to gently spread all over the frosting. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving. Feel free to garnish with mint leaves.
8
Cover leftover cake tightly and store in the refrigerator for up to 1 week.

Keywords: chocolate, cocoa powder, confectioners-sugar, mint, olive oil, peppermint extract, shortening

Read it online: https://recipetweets.com/recipe/mint-chocolate-cake-recipe/

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