Midnight Mint Chocolate Cake

Tuesday, April 24, 201219comments

Midnight Mint Chocolate Cake

Midnight Mint Chocolate Cake

I recently asked our followers over on our rapidly growing Facebook Page (Like our page Here) to suggest a new flavor combination for a layer cake and they came up with some very interesting ideas, more of which I may try later. One very obvious combination several commenters and emailers suggested was chocolate mint and I suddenly realized I had never tried this flavor in a cake since I was a kid, experimenting in the kitchen. So as a return to my experimental youth, I decided a chocolate mint cake it would be and this was an utterly delicious success. If you are a chocolate mint lover, this is going to be one dangerous cake to have around...irresistible!

Midnight Mint Chocolate Cake

Midnight Mint Chocolate Cake

Chocolate Cake

2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk (milk plus 1 tbsp lemon juice or vinegar)
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 8 or 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack.

When completely cooled, split the two layers horizontally with a serrated bread knife to make 4 layers.

Mint Frosting
8 cups icing sugar (i.e. powdered sugar, confectioners sugar)
1 cup vegetable shortening
1 cup butter

Using an electric mixer on low, mix the butter and icing sugar together until the butter and shortening break up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter or shortening lumps in your frosting.


1 tbsp mint extract (NOT artificial mint flavoring)
Approximately 6 tbsp milk

Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use you own judgement here. The mint extract can be adjusted to your own taste. Add more if you want a more intense mint flavor.

When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.

Frost the middle and sides evenly with the frosting and chill the cake for several hours before adding the chocolate ganache glaze.

Chocolate Ganache Glaze

In a double boiler melt together

1 cup semi-sweet chocolate chips
1/4 cup whipping cream
2 tsp mint extract

Stir this mix constantly and get it off the heat as soon as the chocolate is melted. You do not want this mixture hot but just luke warm; as close to the melting point as possible. Let it cool down if it gets too hot.

Working as quickly as you can, ( a lazy susan is a big help if you have one) pour the ganache directly in the center of the cake, and then using an icing spatula spread it evenly over the top of the cake, letting it drip off the sides.

For butter and/or shortening based frostings like this, I do store the cake in the refrigerator but take it out at least an hour before serving to let the frosting warm up to room temperature. Cold frosting is too hard and letting the cake warm up allows this frosting to return to the creamy texture it is meant to have.

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+ comments + 19 comments

April 24, 2012 at 8:16 AM

I'm going to make this in two weeks for a friends' birthday. It looks SO GOOD! Thank you!

April 24, 2012 at 9:26 AM

yes...a question? vegetable shortening in your frosting...like liquid canola oil???

April 24, 2012 at 10:26 AM

Wuow il est magnifique ce cake, sont visuel et superbe, bravo!


April 24, 2012 at 6:01 PM

This is one gorgeous looking cake!
Aimee @ ShugarySweets

April 25, 2012 at 9:49 AM

It Looks amazing :)

April 25, 2012 at 12:23 PM

What a gorgeous looking cake. If the mint frosting didn't send it over the edge of delicious, then that coating of chocolate ganache surely did!

April 25, 2012 at 9:09 PM

oh my goodness, this looks ah-mazing! can't wait to try!!

April 28, 2012 at 10:34 AM

OMG NO! Don't use canola oil! Vegetable shortening is sold in blocks like butter.

June 2, 2012 at 10:46 AM

delicious :)

June 12, 2012 at 9:56 AM

Vegetable shortening is like impossible to get your hands on in Denmark, can anything else be used? :(

Btw, amazing looking cake!

June 15, 2012 at 7:39 PM

Am going to try this for fathers day let c how it comes out

July 3, 2012 at 7:53 AM

Awesome mint chocolate cake! I can't wait to make this and popped it up in the oven.

July 8, 2012 at 10:15 AM

I'd just use all butter in that case. Unsalted if possible.

November 18, 2012 at 5:22 PM

I hope to make this soon, but is there anything I could use as a substitute for the coffee?

November 18, 2012 at 5:24 PM

Instead of coffee, use more milk,

April 2, 2013 at 10:23 PM

I apologize for having such an ignorant questions, but what is sour milk? Do I buy it like that or make it?

April 15, 2013 at 2:53 PM

As it states in the recipe just add the lemon juice or vinegar to the milk.

January 20, 2014 at 6:58 PM

Making this right now with my 12 yr. old son, who wanted to make a 'legit' cake (which means a cake not made from a box, I guess). We just put the cakes in the oven, and honestly, could have just eaten the batter...it's THAT good! We're very anxious for them to be done. We plan on eating it tonight for dessert. Thanks for the AWESOME recipe!!!

February 20, 2014 at 9:12 PM

It's not a dumb question. Sour milk is something you make and it is easy to make by taking something acidic like lemon juice or vinegar and adding it to a cup of milk. The milk turns thick and clumpy like sour or spoiled milk. It is used often in place of buttermilk.

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