How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate-Mint Cake?

You need 13 ingredients. The key ingredients include: 1 ½ cups semi-sweet chocolate chips, ½ cup butter, softened, 1 (16 ounce) package light brown sugar, 3 eggs, and more.

Is Chocolate-Mint Cake suitable as baking & desserts?

Yes, Chocolate-Mint Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Chocolate-Mint Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Mint Cake Recipe

Name: Chocolate-Mint Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups semi-sweet chocolate chips; ½ cup butter, softened; 1 (16 ounce) package light brown sugar; 3 eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 (8 ounce) container sour cream; 1 cup hot water; 2 teaspoons vanilla extract; peppermint frosting; chocolate ganache; peppermint candy cane, Coarsely Crushed Peppermint Candies

1

Melt chocolate chips in a microwave-safe bowl on high for 30-second intervals until melted (about 1 1/2 minutes).

2

Stir until smooth.

3

Beat softened butter and brown sugar at medium speed with an electric mixer at medium speed with an electric mixer about 5 minutes or until well blended.

4

Add eggs, one at a time, beating just until blended after each addition.

5

Add melted chocolate, beating just until blended.

6

Sift together flour, baking soda, and salt.

7

Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.

8

Beat at low speed just until blended after each addition.

9

Gradually add hot water in a slow, steady stream, beating at low speed just until blended.

10

Stir in vanilla.

11

Spoon batter evenly into 3 parchment-paper lined 8-inch round cake pans.

12

Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.

13

Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.

14

Spread Peppermint Frosing evenly between cake layers.

15

Spread Chocolate Ganache evenly on top and sides of cake.

16

Garnish with peppermint candy canes and crushed peppermint candies.

17

Peppermint Frosting.

18

1/2 cup butter, softened.

19

1 (16 oz.)

20

pkg.

21

powdered sugar.

22

13/ cup milk.

23

1/4 t. peppermint extract.

24

Beat butter at medium speed with an electric mixer until creamy, gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar.

25

Beat at low speed just until blended after each addition.

26

Stir in peppermint extract.

27

Chill at least 10 to 15 minutes.

28

Chocolate Ganache.

29

1 (12 oz.)

30

pkg.

31

swmi-sweet chocolate chips.

32

1 1/2 cup whipping cream.

33

3 T. butter.

34

Microwave semi-sweet chocolate morsels and whipping cream in a 2-qt.

35

microwave-safe bowl on medium 2 1/2 to 3 minutes or until chocolate begins to melt.

36

Whisk until chocolate begins to melt.

37

Whisk until chocolate melts and misture is smooth.

38

Whisk in butter, and let stand 20 minutes.

39

Beat at medium speed with an electric mixer 3 to 4 minutes.

Chocolate-Mint Cake

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