Chocolate Mint Cake

Tomorrow is St. Patrick's Day, the perfect time to make a delicious chocolate cake with a green, minty center. Actually this cake would also be perfect at Christmas, or Easter, or for a birthday, or for any day you need a delicious dessert.

Although there are several steps to make the different components of this cake, it is not difficult, and the end result is pretty impressive.

It's also not quite as heavy as other cakes, as one layer cake is split in half to create the layers, versus making two cakes. (If you want a more hearty cake, two layers would be a-ok!) 

May the luck of the Irish be with you (although I promise, you do not need luck to make this cake!), and may you enjoy many food items with green tomorrow! 

Chocolate Mint Cake

Cake:

1 cup flour
1/2 cup whole wheat flour
3/4 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 Tbsp. cider vinegar
1/2 tsp. almond extract
1/2 tsp. vanilla

Filling:
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/4 tsp. mint extract
1/4 tsp. vanilla
1/4 tsp. salt
1-2 drops green food coloring
2 Tbsp. half and half or coconut milk

Glaze:
1/2 cup half and half or coconut milk
1 1/2 cups chocolate chips
pinch salt

For the cake: Whisk flour, whole-wheat flour, sugar, cocoa, baking soda and 1/2 teaspoon salt in a large bowl. Whisk water, oil, vinegar, almond extract and 1/2 teaspoon vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into a greased 9" cake pan.  Tap it lightly on the counter to remove any air bubbles.

Bake at 350 until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and let cool completely, about 45 minutes.

Meanwhile, to prepare filling: Beat butter on medium speed for 1 minute. Add powdered sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 teaspoon salt and food coloring. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.

To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.

To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake. Serves 12.

Recipe Source: Eating Well