Description
A rich yet light chocolate cake infused with mint, perfect for quick weeknight treats or special occasions.
Ingredients
For the cake
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chopped Andes mints
For the frosting
- 0.5 cups butter, softened
- 2 cups powdered sugar
- 0.25 cups unsweetened cocoa powder
- 2-4 tablespoons milk
- 1 teaspoon peppermint extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients, and mix until well combined.
- Carefully stir in boiling water until the batter is smooth.
- Fold in the chopped Andes mints.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing well.
- Add milk and peppermint extract, mixing until the frosting is smooth.
- Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
Notes
Don’t frost warm cake to avoid sliding. Patience is key for the best result.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cake, Dessert
- Cuisine: American