Mint Chocolate Cake

Name: Mint Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup (200g) granulated sugar; 1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature and cut into 8 pieces; 1/4 cup (56g) extra-virgin olive oil; 2 large eggs, at room temperature; 1 Tablespoon (13g) pure vanilla extract or vanilla paste; 1 cup (135g) all-purpose flour; 1/2 cup (43g) unsweetened dutch-process or natural cocoa powder, sifted; 1 teaspoon (5g) baking powder; 1 teaspoon (5g) baking soda; 1 teaspoon (6g) salt or fine sea salt; 1/2 cup (120ml) hot water; 2 cups (340g) dark chocolate, finely chopped* (see note); 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream; 1/4 teaspoon salt or fine sea salt*; 2 teaspoons (8g) pure vanilla extract or vanilla paste; 1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature; 1/2 cup (113g) vegetable shortening, room temperature*; 2 Tablespoons (4g) fresh mint, finely chopped (plus more for garnish if desired); 3 and 1/2 cups (420g) confectioners’ sugar; 2 teaspoons (8g) peppermint extract; 3 Tablespoons (45ml) whole milk, room temperature

Instructions

Prep:30minCook:35min

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.

Updated at: Fri, 22 Nov 2024 11:34:18 GMT