Picture a cake that combines the fresh kick of mint with the richness of chocolate in every bite. Inspired by my stash of mint, freshly picked from the local Farmer's Market in Minnesota, this Chocolate Mint Cake is a real treat.
Ideal for birthdays, graduations, or any special day, this cake deserves a spot in your baking repertoire. Also, think about holiday season and make this cake as a showstopper for your next party.
When the Farmer Market is open during the summer in Minnesota, I buy lots of fresh herbs that I freeze or dry for the winter. My freezer is always full of parsley, dill, celery, rosemary, thyme, and other wonderful herbs.
I also buy mint. I can use it in many recipes like salads, roasted meats, this delicious peas side dish, or even jams. I love mint, so I decided to use it in this cake recipe I will share with you today.
This year, for my milestone birthday, I celebrated in style with this cake. After all, what's a birthday without a cake? Julia Child hit the nail on the head when she said, "A party without a cake is just a meeting!"
The cake was everything I hoped for – light, delicately sweet, with just a hint of mint. With layers of chocolate cake filled with mint-infused white chocolate ganache and enveloped in a luscious dark chocolate ganache, it was the perfect way to mark a significant birthday. Truly, it doesn't get much better than that.
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💝 Why you Will Love This Recipe
- Perfect combination: Chocolate and mint are very good friends. This cake brings them together in a way that's both elegant and indulgent.
- Fresh Ingredients: Using fresh mint elevates this cake and provides a natural and subtle flavor that mint extract simply cannot match.
- Easy decorations: With homemade truffles (from the cake leftover ganache) and a fondant rose, this cake looks professional without requiring expert decorating skills.
- Versatile: This recipe is adaptable. Don't have fresh mint? Mint extract can work in a pinch.
📝 Ingredients Needed
You can find these ingredients in any grocery store that carries baking ingredients. Here is what you need:
Cake Batter Ingredients:
- Large Eggs: Essential for structure and richness.
- Cocoa Powder: Gives the deep chocolate flavor.
- Granulated Sugar: Sweetens the cake.
- All-Purpose Flour: The foundational structure.
- Warm Water: Moistens the batter and dissolves faster the cocoa powder.
- Vegetable Oil: Keeps the cake tender.
- Baking Soda & Baking Powder: Leavening agents that make the cake rise.
White Chocolate Ganache Ingredients:
- Heavy Cream: The base for the ganache, providing creaminess.
- White Chocolate: Adds sweetness and texture to the ganache.
- Fresh Mint Leaves or Mint Extract: Infuses the ganache with mint flavor.
Dark Chocolate Ganache Ingredients:
- Heavy Cream: Creates a smooth and rich ganache.
- Dark Chocolate: Offers a deep, chocolatey taste. (Use a 52% semi-sweet or over 65% dark chocolate)
- Unsalted Butter: Enhances the ganache's richness and gloss.
This recipe perfectly fits a 9-inch cake. For precision in baking, measurements are provided in both ounces and grams. Accurate measuring is key, so please invest in a kitchen scale that measures both.
👩🍳 How To Make This Cake
Here is a shortcut to the instructions, so you get an idea about how this cake is made.
- Prepare the Cake Batter: Mix egg yolks with sugar, warm water, oil, and cocoa powder in a large bowl. In another large mixing bowl, beat egg whites to soft peaks and gently fold in the yolk mixture along with the dry ingredients.
- Bake: Divide the batter into three prepared baking pans and bake until done. Cool on a wire rack.
- Make the Ganache Fillings: Infuse heavy cream with mint for the white chocolate ganache. For the dark chocolate ganache, simply melt chopped chocolate with hot heavy cream and butter.
- Assemble the Cake: Layer the cakes with white chocolate ganache filling and cover with dark chocolate ganache.
- Decorate: Get creative! Use the remaining frosting(or dark chocolate ganache) to make truffles and decorate the top of the cake, or even fondant decorations to add that personal touch.
Note about the decoration: I used the leftover dark chocolate ganache that I infused with a little bit of mint liquor and made a few truffles that I tossed in raw cocoa. Learn the secrets on how to make chocolate truffles.
💡 Expert Tips
- Fresh versus Extract: If you can, always opt for fresh mint. It brings a brightness that extract can't match.
- Smooth Ganache: For silky ganache, ensure the chocolate is fully melted and the mixture is emulsified.
- Cake Texture: For the best texture, allow the cake to come to room temperature before serving.
🙋♀️ Frequently Asked Questions
Yes, you can prepare this cake a day ahead. Just keep it refrigerated.
Use a kitchen scale to divide the batter evenly between your pans. Additionally, you can use cake strips around your pans for more even baking.
Yes, you can use milk chocolate for a sweeter, milder taste. Just be aware that milk chocolate can sometimes be a bit softer than dark, so you might need to adjust the cream ratio slightly.
The ganache should be thick yet spreadable. If it is too runny, refrigerate it some more, or gently warm it and add a little more chocolate.
What do you think? Ready to give this Chocolate Mint Cake a try for your next celebration? If you're intrigued by unique flavor combinations and love the idea of fresh, quality ingredients, this cake is for you.
Plus, if you're a fan of exploring different recipes, my collection of cakes and entremets might just inspire your next baking adventure.
More Cake Recipes To Enjoy
📖 Recipe
Chocolate Mint Cake (With Fresh Mint)
Equipment
Ingredients
For the cake:
- 5 large eggs
- ⅓ cup unsweetened cocoa powder
- 1 ⅓ cups granulated sugar
- 2 ¼ cups all-purpose flour
- ½ cups water warm
- ½ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the white chocolate ganache filling:
- 1 ¼ cups heavy cream for the ganache
- 1 small bunch of fresh mint leaves or 5 drops of peppermint extract
- 1 ¼ cups heavy cream for whipping
- 1 ½ cup white chocolate chopped
For the dark chocolate ganache:
- 1 ¼ cups heavy cream
- 1 ½ cups dark chocolate chopped
- 1 tablespoon unsalted butter
Instructions
Cake:
- Preheat oven to 350F/180C. Butter and flour three 9-inch baking pans and set them aside.
- Separate the eggs.
- In a medium mixing bowl mix the egg yolks with sugar, water, vegetable oil, and cocoa powder. Mix until the sugar is dissolved.
- Separate, blend together flour, baking soda, and baking powder. Set aside.
- In a separate mixing bowl, beat the egg whites to a soft peak.
- Add the egg yolks mixture over the egg whites and incorporate them gently with a spatula. Do not overmix.
- Add the flour to the eggs combination, using a spatula, mixing from underneath to the surface, to incorporate all ingredients.
- Place the cake batter in three buttered and floured cake pans and bake for about 20 minutes or until they pass the toothpick test.
- Allow the cakes to cool on a rack while you work on the ganache filling.
Filling:
- In a small saucer, bring to a boil the heavy cream, then remove from the heat. Place the mint leaves in the heavy cream and let infuse for 10 minutes.
- Remove and discard the mint leaves and bring the heavy cream to a boil again.
- Pour the heavy cream over the white chocolate and mix slowly with a spatula until the chocolate melts and becomes smooth. Set aside to cool.
- Whip the rest of the heavy cream to a soft consistency and add it over the white chocolate mixture. It will have the texture of a mousse.
- NOTE: If you did not use fresh mint leaves, add 5 drops of mint flavor to this filling.
- Refrigerate for an hour until it thickens and becomes spreadable.
How to assemble the cake:
- Remove the cakes from the baking pans.
- Place a layer of cake on a serving platter.
- Split the white chocolate ganache filling into two parts.
- Spread one-half of the white chocolate ganache on the cake, then add another layer of cake. Repeat with the other half of the white chocolate ganache. Place the third cake layer on top, making sure the cake is leveled. Cover the cake with foil and refrigerate.
Dark Chocolate Ganache:
- Place the heavy cream in a saucer and bring it to a boil. Remove from the heat.
- Place dark chocolate and butter in a medium bowl. Pour the hot heavy cream over the dark chocolate and butter and mix until the chocolate and butter melt and form a silky mixture.
- Place it in the refrigerator to cool for about an hour.
- Bring it back to the kitchen and let it come to room temperature. Using an electric mixer, beat the ganache for 2-3 minutes until it becomes smooth and fluffy, and slightly changes the color from dark to a pale brown. Do not overmix.
- Spread this ganache on the cake with a spatula and decorate.
- NOTE: The cake needs to be kept refrigerated, but when you serve it, allow it to come back to room temperature.
Notes
- Fresh Mint vs. Extract: If using fresh mint, ensure it's finely chopped to infuse the ganache properly. Start with a small amount of mint extract if substituting, as it's more concentrated.
- Cake Texture: For a moist cake, don't overmix the batter once the flour is added. Mix just until the ingredients are combined.
- Baking Pans: Use parchment paper or a baking spray and flour to ensure the cakes come out easily after baking.
- Cooling Cakes: Allow cakes to cool completely before assembling to prevent the ganache from melting.
- Decorating: Simple decorations like homemade truffles or a sprinkle of cocoa powder can add a professional touch without much effort.
- Serving: Always let the cake come to room temperature for about 1 hour before serving for the best flavor and texture.
- Storage: Refrigerate the cake for up to 5 days. For longer storage, freeze individual slices and thaw as needed.
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