I may not be known for my baking, but I am kind of famous for my chocolate mint cake. Two layers of chocolate mint cake with mint cream cheese frosting, yes! It’s easy peasy and I make it every year for St. Patrick’s Day.
I clipped this recipe out of a magazine almost 20 years ago, and I’m still making it. Almost every year I put out a big spread for St. Pat’s Day and this is dessert. My good friends and family have come to expect it.
The chocolate cake bakes in a jelly roll pan and then is cut in half crosswise, giving you the two layers. The frosting is a traditional cream cheese frosting with added mint extract. It’s just the right amount of mint, not at all overpowering.
If you like chocolate mint, you will love this cake. Make it for St. Patrick’s Day next week, or make it any time you’re feeling a wee bit Irish. And just ignore the crumbs in my frosting, yours will be perfect.
Chocolate Mint Cake
Makes 10 to 12 servings
- 2¼ cups sugar
- 2 cups all purpose, unbleached flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups whole milk, hot
- 1 cup (2 sticks) unsalted butter, melted, hot
- 2 large eggs
- 1½ teaspoons peppermint extract, divided
- 3 8-ounce packages cream cheese, room temp
- 5 cups confectioners sugar, sifted
- ½ cup (1 stick) unsalted butter, room temp
Preheat oven to 350º and line a 12x16x1-inch sheet pan with waxed paper.
In a large bowl, whisk together first 5 ingredients.
Whisk in the hot milk and melted butter, then the eggs and ¾ teaspoon peppermint extract. Whisk until well-combined and smooth.
Pour batter into prepared pan and spread evenly. Bake until toothpick comes out clean, about 25 minutes. Cool cake completely in pan on rack.
Make frosting. In the bowl of a stand mixer with paddle attachment, put the cream cheese and butter. Mix until well combined, scraping down sides as needed. Add the remaining ¾ teaspoon peppermint extract. With machine on low, gradually add the powdered sugar until incorporated, then increase speed and mix until well combined and fluffy.
Remove cake from pan by running knife around the sides of pan and inverting carefully onto work surface. Peel off paper carefully and then cut cake crosswise in half. Place one half on serving platter, tuck waxed paper underneath edges, and spread with 2 cups frosting. Top with other half and spread top and sides with remaining frosting. Remove paper. Serve room temp and refrigerate leftover cake.