Mint Chocolate Cake With Real Mint

You’re going to fall in love with this cake. But first, let me share the source of this outstanding recipe. Do you follow Rebecca Firth from the blog Displaced Housewife? Rebecca is a best-selling author and flavor genius who imparts her creativity in every single recipe she publishes. She is so much fun to follow because she tells us to “bake like a boss!” Plus, her photography is stunning, her recipes are unique and craveable, and she is truly as sweet as her vanilla chocolate chip cookies. Rebecca, you’re such a delight!!

The Cake Book!

Rebecca Firth’s latest book is The Cake Book and I am so excited to share one of her recipes. Rebecca says that every occasion is better with cake and I know everyone reading this probably agrees! The Cake Book is filled with 60 fun and unique cake recipes divided into 8 chapters. Every single recipe includes a photo, cup & gram measurements, and thorough instructions. Some recipes I’m eager to try next include Raspberry Jam Coffee Cake, Chocolate Stout Cake with Champagne Buttercream, Dulce de Leche Pumpkin Cheesecake, and Lemon Olive Oil Chiffon Cake. Read more about The Cake Book here!

Rebecca calls this indulgent dessert her Thicc Mint Cookie Cake. I include the word “chocolate” in the title just in case you come here searching for a chocolate cake. This cake is reminiscent of a thin mint cookie, which is why Cookie is in the title. But, you see, it’s not thin at all… it’s THICCCCCCK! The cake is a 1 layer 9-inch moist chocolate cake topped with peppermint cream frosting and mega glossy dark chocolate ganache. Eat your heart out!

Flavor: Enjoy dark, rich chocolate cake with peppermint frosting, and dark chocolate ganache on top. If you love mint and chocolate, you’d be a fool to skip this stunner. Texture: This special single layer chocolate cake is as moist as my layered chocolate cake. What I love about Rebecca’s recipe, though, is that it’s made with both oil and butter. The combination of fats add plenty of moisture (oil) AND flavor (butter). I also find this cake isn’t as light and sponge-y as the layered chocolate cake, so you’ll enjoy a tighter crumb in each forkful. Ease: There’s 3 components to this recipe and you can work on each as others are baking/cooling/setting up. There aren’t any specialty tools required, but a double boiler is handy for the ganache. If you don’t have a double boiler, use a heat-safe bowl over a saucepan of simmering water. Assembly and decorating is a breeze, which is something I always appreciate with one layer cakes!

Cake Batter Key Ingredients

Besides some basics like eggs, flour, sugar, baking powder & soda, and salt, here are some key ingredients you need for the cake batter. Below, right: Take a look at the photo below on the right. That’s creamed butter + sugar + olive oil. Make sure you cream the butter and sugar together first, and then mix in the olive oil. Let me show you the cake batter before and after adding the hot water. On the left below, notice the thick batter. On the right below, the batter has thinned out after adding the hot liquid. Bake the cake in a 9-inch round cake pan. My #1 tip is to always line your round pans with parchment paper rounds before adding the batter. If you’re looking for smaller 6-inch cake, this 1 layer 6-inch chocolate cake is a favorite.

This cake wouldn’t be THICK without our layered toppings: Both toppings yield a lot of volume and don’t be afraid to use it all! I hope you enjoy this show-stopping cake and if you have a moment, check out Rebecca’s new cookbook. I know many of you love finding new cake recipes!

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