Recipe THIN MINT CHOCOLATE CAKE | Single-Layer | DIY Demonstration

THIN MINT CHOCOLATE CAKE | Single-Layer | DIY Demonstration

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THIN MINT CHOCOLATE CAKE...a decadent moist cake with a buttery creamy mint filling all smothered in chocolate glaze!! BEST CAKE EVER!! Recipe below...

THIN MINT CHOCOLATE CAKE

Preheat oven to 350 degrees F.

Lightly grease and flour (1) 9-inch cake or use cooking spray pan. Set aside.

CAKE:

  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil or substitute with canola or coconut oil
  • 1-1/2 cups all-purpose flour
  • 1 cup water
  • 1/2 teaspoon mint extract
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract

FILLING:

  • 1-1/2 cups powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1-2 drops green food coloring, optional
  • 2 tablespoon coconut milk or substitute with half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon mint extract
  • 1/2 cup (1 stick/8 tablespoons) butter, at room temperature

GLAZE:

  • 1-1/4 cups semisweet chocolate chip
  • Pinch of salt
  • 1/2 cup coconut milk or substitute with half-and-half
  1. For the cake part whisk together all dry ingredients. Set aside.
  2. In another bowl add all wet ingredients for cake. Whisk. Pour wet ingredients over dry ingredients. Whisk until well blended and smooth.
  3. Pour into prepared baking pan.
  4. Bake in preheated oven for 25-30 minutes or until toothpick inserted in center come out clean.
  5. Cool cake in pan on cooling rack for 10 minutes before removing. Cool cake completely, about 1 hour.
  6. Meanwhile, to prepare filling - In a medium mixing bowl add butter. Beat on high-speed for 1 minute. Add half of powdered sugar. Beat for an additional 1 minute. Add remaining powdered sugar, mint extract, vanilla extract, coconut milk, and salt. Beat on high-speed for 3 minutes, scraping down sides of bowl, until light and fluffy. Cover. Set aside until ready to assemble.
  7. To prepare glaze - Add coconut milk in a microwave-safe bowl. On high microwave for 1 minute. Add chocolate chips into hot coconut milk. Whisk until smooth and glossy. Cool for 5 minutes.
  8. To assemble cake - Using a serrated knife, cut cooled cake in half horizontally. Place bottom layer, cut-side up, on a serving plate. Spread evenly with the mint filling and top with the other layer, cut side down. Press gently until mint filling can slightly be seen around edges of cake.
  9. Slowly pour CHOCOLATE GLAZE evenly over cake. Chill cake in refrigerator to set glaze quickly.

TIPS: Store in an airtight container up to 2 days in the refrigerator.

~~~ENJOY your THIN MINT CHOCOLATE CAKE~~~

Enjoy your meal!

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