Another cake! This time a mint chocolate chip one. The inside is a wonderfully soft chocolate cake while the frosting is a simple, slightly minty buttercream.
For the cake:
- 2 cups castor sugar
- 1 3/4 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- A pinch of salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsps vanilla extract
- 3/4 cup boiling water
For the frosting:
- 1 cup butter, slightly softened
- 1/3 cup cream
- 2 tsps mint extract
- Drop or two of green food coloring
- Icing sugar, as much as you need
- 2 oz semisweet chocolate, finely chopped
Preaheat the oven to 180C. Prepare two cake tins with butter and parchment paper.
In a bowl whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt until fully combined. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes or until well combined. Scrape down the sides of the bowl regularly. Pour in the boiling water and stir slowly.
Divide the batter evenly into the two prepared tins and bake for 30-40 minutes until a toothpick comes out clean.
Remove the cakes and allow to cool in the pan for 10 minutes, and then remove from the pan and cool on a wire rack.
While the cakes are cooling, make the frosting by beating the butter and cream along with the flavorings until smooth. Slowly add the sugar cup by cup. Once its the flavor you like, fold in the chocolate.
Once the cake has cooled, slice it just like you did the devil’s food cake.
I divided the cake into 4 separate slices and added a little simple syrup to each slice before frosting it.