Chocolate Mint Cake (With Fresh Mint)
This Gourmet Chocolate Mint Cake is perfect for a birthday celebration/graduation party. The delicate flavor of mint combines perfectly with the chocolate. Use 9 inches/23 cm- 3 cake pans.
Servings: 16 servings
Calories: 592kcal
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.
Nutrition
Serving: 1g | Calories: 592kcal | Carbohydrates: 51g | Protein: 8g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 136mg | Potassium: 154mg | Fiber: 3g | Sugar: 33g | Vitamin A: 923IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 1mg
