A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
120 minPro Tips
- Avoid a Soggy Cake: Ensure the cake is fully cooled before adding the mint frosting, and let the ganache cool to room temperature to maintain distinct layers.
- Smooth Slicing: Use a sharp knife dipped in hot water (and wiped dry) for clean cuts through the ganache.
- Flavor Boost: For extra richness, substitute butter for margarine in any or all layers.
Optional Variations
- Mint Intensity: Swap mint extract for peppermint extract for a stronger flavor, or reduce to ½ teaspoon for a subtler taste.
- Topping Twist: Add ½ teaspoon vanilla extract to the ganache for a smoother, less intense chocolate flavor.
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
- Festive Touch: Sprinkle crushed peppermint candies over the ganache before it sets for a holiday flair.
Ingredients
Cake
Topping # 1
Topping #2
Directions
Prepare the Cake
- Preheat your oven to 350°F (180°C).
- In a large bowl, cream together ½ cup margarine and 1 cup sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and chocolate syrup until fully combined.
- Gradually stir in 1 cup plus 1 tablespoon flour until just incorporated—do not overmix.
- Pour the batter into an ungreased 9×13-inch baking pan, spreading it evenly.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan (at least 1 hour) to avoid melting the frosting.
Make Topping #1 (Mint Frosting)
- In a medium bowl, beat ½ cup margarine until smooth. Add 2 tablespoons milk and gradually mix in 2 cups sifted powdered sugar until creamy.
- Stir in ¾ teaspoon mint extract and 2–3 drops of green food coloring (if using) until evenly colored. Adjust mint flavor to preference.
- Spread the frosting evenly over the cooled cake. Refrigerate for 20–30 minutes to set.
Make Topping #2 (Chocolate Ganache)
- In a small saucepan or microwave-safe bowl, melt 6 tablespoons margarine and 1 cup chocolate chips together over low heat (or in 20-second microwave intervals), stirring until smooth.
- Let the mixture cool to room temperature (about 15 minutes) to prevent it from melting the mint layer.
- Spread the ganache evenly over the chilled mint frosting.
- Refrigerate the cake for at least 1 hour to firm up the layers before slicing.
Serve
Cut into squares and serve chilled.
Store leftovers in the refrigerator.
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