Mint Chocolate Cake Recipe

Name: Mint Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1-3/4 cup cake flour, sifted; 3/4 cup cocoa powder; 1-1/2 tsp. baking soda; 1 tsp. salt; 2 eggs; 1 cup milk; 1/2 cup canola oil; 2 tsp. vanilla extract; 1 cup boiling water; 1/2 cup mint flowers, coarsely chopped; Butter and flour, for greasing the pan Confectioner's sugar; Mint flowers, for garnish

Servings: persons

2 cups sugar
1-3/4 cup cake flour, sifted
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
1 cup boiling water
1/2 cup mint flowers, coarsely chopped
Butter and flour, for greasing the pan Confectioner's sugar
Mint flowers, for garnish

1
Pour wet mixture into dry, beating for 2 minutes.
2
Add mint flowers.
3
Butter and flour baking pans; use a Bundt pan, 2 9-inch round baking pans, or a 13x9-inch baking pan.
4
Pour batter into prepared pans.
5
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
6
Cool on wire rack 10 minutes; remove cake from pan and cool completely on wire rack.
7
Just before serving, dust top of cake with confectioner's sugar.
8
Garnish with mint flowers.

1426

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 13 ingredients. The key ingredients include: 2 cups sugar, 1-3/4 cup cake flour, sifted, 3/4 cup cocoa powder, 1-1/2 tsp. baking soda, and more.

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

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.

Mint Chocolate Cake

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