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Moist Chocolate-Mint Layer Cake
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Prep Time:
45 minutes
Total Time:
2 hours 35 minutes
Decadent layer cake with rich chocolate cream cheese frosting and a hint of refreshing peppermint.
Ingredients:
  • 3 cups cake flour or 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups unsweetened baking cocoa
  • 1 1/2 cups hot strong coffee
  • 1 cup butter, softened
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 1 teaspoon peppermint extract
  • 2 cups packed light brown sugar
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 3 oz unsweetened baking chocolate, melted
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 3 1/2 cups powdered sugar
Instructions:
  • Preheat oven to 350°F and prepare two 9-inch round pans by greasing with shortening and dusting with flour. Set aside.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking until well blended; set aside.
  • In a separate bowl, vigorously whisk cocoa powder and hot coffee together until smooth; then set aside.
  • In a large bowl, using an electric mixer on medium speed, beat 1 cup of butter and oil for 5 minutes until fluffy (7 minutes with a handheld mixer). Mix in 2 teaspoons of vanilla and 1 teaspoon of peppermint extract for 1 minute. Follow by adding brown sugar and beating for 3 minutes, pausing halfway to scrape the sides of the bowl. Introduce 2 eggs and beat for 1 minute, then add the remaining egg and egg yolks, beating for an additional 2 minutes.
  • Combine 1 cup of dry ingredients and 1/2 cup of the coffee mixture into the butter mixture. Mix on low speed until just combined. Alternate adding the remaining dry ingredients and coffee mixture, mixing after each addition. Scrape the sides of the bowl. Divide the batter evenly between the pans.
  • Bake for 35 to 40 minutes or until a cake tester or toothpick inserted in the center comes out clean or the cake springs back when lightly touched. Let it cool on a wire rack for 10 minutes, then run a knife or metal spatula along the edges of the pan to loosen the cake. Finally, invert the cakes onto a wire rack and cool completely for about 1 hour.
  • In a large bowl, cream together 1/2 cup of butter and cream cheese with an electric mixer until soft. Add chocolate, milk, 1 teaspoon peppermint extract, and 1/2 teaspoon vanilla. Gradually mix in powdered sugar, beating until smooth. Beat for an additional minute until the mixture is smooth.
  • Place one layer on a beautiful serving plate or a stunning stemmed cake plate. Generously spread 2/3 cup of delectable frosting over the layer, ensuring to stop about 1/4 inch from the edge. Gently place the second layer on top. Frost the sides and the top gracefully with the remaining frosting.

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