“Dark Chocolate Cake with Mint Buttercream”

Mint and chocolate go great together like peppermint patties or mint chocolate chip ice cream. That same refreshing cool mint taste can be visited in my Dark Chocolate Cake with Mint Buttercream. Dark rich, not too sweet, moist chocolate cake and a creamy mint-flavored frosting make this little snack cake irresistible. St Patty’s Day is a week away. Having a party? I give you a cake that would make the perfect dessert for the party. Did I mention the top of the cake is garnished with chopped Andes mints? What can I say as I couldn’t resist another punch of mint.

Dark Chocolate Cake with Mint Buttercream

Dark Chocolate works much better than lighter chocolate when mint is used in my opinion. I use Hershey’s Special Dark Cocoa and Natural Cocoa in this recipe to produce a deep dark color and richness. Dark chocolate shines through with mint as a result lighter chocolate isn’t as pronounced and gets lost in the process. All dark cocoa was a bit much, too strong, so I found using half and half of each cocoa was the perfect combination. The Dark Chocolate Cake has a very moist crumb and works well with any frosting you choose. I just decided to make mint-flavored buttercream using pure peppermint extract found in the baking aisle of your local market. You decide on the level of mint flavor you like.

Dark Chocolate Cake with Mint Buttercream

The Mint Buttercream can be used on cupcakes as well as cakes. I used pure peppermint extract to give the buttercream it’s cool mint flavor. Also Wilton’s Leaf Green Icing Color was used to give the buttercream that beautiful green color. Perfect for St. Patrick’s Day, don’t you think? You be the judge about how light or dark in color to make the buttercream. Icing colors are thick and will not water or thin down your frostings or any anything you would like to change color.

Dark Chocolate Cake with Mint Buttercream

This cake can be baked in three different sized baking pans, either 13×9-inch, 8×8-inch round, or 8×8-inch square pans. I used square pans for a different look and spin on my Dark Chocolate Cake with Mint Buttercream. My husband thought this cake was too pretty to cut once finished but couldn’t resist a slice. I bet your family won’t be able to resist either this moist, minty cake. Each piece is a refreshing change of pace for kids and adults alike. Rejoice all cake lovers and give my Dark Chocolate Cake with Mint Buttercream a try. A little leprechaun says so. Have a fun and festive St. Patty’s Day.

Dark Chocolate Cake with Mint Buttercream

Dark Chocolate Cake with Mint Buttercream

2 cups unbleached all-purpose flour

1 ½ cups granulated sugar

1/2 cup unsweetened natural cocoa

1/2 cup Hershey’s Special Dark cocoa

2 t. baking soda

3/4 cup Canola oil

2 cups boiling water

1/2 t. instant espresso powder

2 large eggs, beaten

2 t. pure vanilla extract

Mint Buttercream:

1 cup (2 sticks) unsalted butter, softened

2 t. pure peppermint extract

1/4 t. salt

5 cups confectioners’ sugar, sifted

5 – 6 T. milk

6 drops Wilton Leaf Green Icing Color (use more or less)

Andes mints, chopped

Preheat oven to 325 degrees. Grease and flour two 8×8-inch or two 8×8-inch round or 13×9-inch pan.

In a large mixing bowl, combine flour, sugar, cocoas, and baking soda. Pour in Canola oil. Mix boiling water and espresso. Add to batter, stirring gently without overmixing, about 35 – 50 stirs by hand. Add in eggs and vanilla, stirring until just combined. Cake batter will be thin.

Pour batter into prepared pan or pans. Bake for 22–25 minutes for 8×8 pans or 30-35 minutes for 13×9 pan or until toothpick inserted comes out clean. Let cakes cool in for 10 minutes if baked in 8×8 pan then invert onto wire racks to cool completely. Cake baked in 13×9 pan can cool in pan. Frost cake with Mint Buttercream.

To prepare buttercream, cream butter, peppermint extract, and salt on medium speed in bowl of stand mixer for 2 minutes until creamy and smooth, scraping down sides as needed. Add in confectioners’ sugar, alternating with milk, beating well after each addition until smooth. Stir in drops of icing color until desired color is achieved. Frost cake and sprinkle with chopped mint candy.