This decadent chocolate cake has a hint of mint in the batter but what makes this a cool mint chocolate cake stand out, is the creamy, fluffy frosting!
I don’t often make a showpiece kind of dessert for the holidays. Typically I make cookies, like these caramel crinkle cookies or these buckeye brownie cookies and sometimes I even a tiramisu recipe, but rarely do I make a cake or a pie. I do this because over the years I have found that after our big Christmas dinner, people are too full to sit down to a piece of cake. Bite-sized cookies are much more manageable and digestible.
This year, however, I am in the mood for cake. I’m not talking anything fancy, no three layered cake; extravagant decorations or complicated frosting. I’m going to make this simple, mint chocolate cake.
This base of this cake is a standard one-bowl chocolate cake. The ingredients for this cake are most likely in your pantry right now and everything I used I was able to find at my local Kroger store. The big secret ingredient in this cake is mayonnaise, but don’t worry, you won’t be able to taste that at all, especially after you add a touch of mocha or hot brewed coffee.
The fluffy frosting is made out of three ingredients! Marshmallow fluff that is beaten together until creamy; then folded in whipped topping and a few spoonfuls of Creme de Menthe, and you have yourself some frosting! Chopped mint candies are all you need to make this cake festive and holiday ready!
Notes on the recipe:
I added chocolate chunks to my batter, but mint chips or regular chocolate chips are fine to use as well.
The marshmallow cream will look a little thin after you add the Creme de Menthe, keep stirring. The frosting will come together when you fold in the whipped cream.
As for the Creme de Menthe, you could substitute peppermint extract instead. If you do use the liqueur, adjust the quantity to your taste.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup reduced-fat mayonnaise
- 3 tablespoons canola oil
- 1 cup hot strong brewed coffee
- 1 teaspoons vanilla extract
- 1 teaspoon mint extract
- 1/3 cup semi sweet chocolate chunks
- 1 7 oz container marshmallow fluff
- 1 8 oz container whipped cream
- 4 tablespoons creme de menthe
- 1 4oz package Andes mints
- Preheat oven to 350 degrees.
- In a bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda, baking powder and salt. Beat in the mayonnaise and the oil. Carefully stir in the hot coffee and add the extracts. Stir in chocolate chunks. Pour batter into a greased 9 x 13 inch pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely on a wire rack.
- To prepare the frosting, beat marshmallow fluff until creamy, add the mint liqueur. Fold in whipped topping. Sprinkle the top of the cake with chopped mint candies.
- Frosting will be light and thin, but will set after the cake has been refrigerated. Keep cool until ready to serve.
- With the exception of the liqueur and the mint candies, I used all Kroger brand products for this recipe