Category Archives: Candle-lit dinners

Chocolate Mint Cake

Is there anything better than Chocolate and Mint together? Maybe, chocolate and peanut butter (maybe). But there is something about chocolate mint, with it’s fresh, cooling flavour. This cake is heavenly with it’s fudgy texture topped with the creamy, buttery, minty icing. You can add whatever decorations to the top that you like, here I have used raspberries, and sprigs of fresh mint. Next time I make it, I might try Junior Mints or perhaps silver dragees (would be nice for Christmas time).

Print
Chocolate Mint Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
For the cake
  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • ¾ cup granulated sugar
  • ⅓ cup shortening
  • 1 egg
  • 1 tsp. peppermint extract
  • 1 cup half and half
For the Frosting
  • 3 cups sifted Confectioners' Sugar
  • 4 Tbsp. butter
  • 3 Tbsp. half-and-half
  • ½ tsp. peppermint extract
  • Green food colouring
  • Fresh mint leaves (for garnish, optional)
  • Chocolates, berries, or candy decorations (for decoration, optional)
Instructions
  1. In a bowl, combine flour, cocoa, baking powder and salt.
  2. In another bowl, beat together sugar and shortening until light and fluffy (it works best in a high speed mixer).
  3. Add egg and peppermint extract.
  4. Add dry ingredients to creamed mixture alternatively with half-and-half, beating well after each addition.
  5. Pour batter into a greased and floured 8-inch round cake pan.
  6. Bake at 350°F for about 30 minutes or until a toothpick inserted in the centre comes out clean.
  7. Cool cake completely.
  8. For frosting, beat together sugar, butter, half-and-half and mint extract. Add food colouring. A few drops will be enough.
  9. Frost cake on top and sides with frosting. Garnish with fresh mint leaves and berries, or candy decorations of your choice.