Thin Mint Cake

This recipe is adapted from Eating Well. I made a couple tweaks. It’s an impressive cake to serve to guest.

  • Cake
  • 1 1/2 c all-purpose flour
  • ¾ c sugar
  • ¼ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 c warm water
  • ⅓ c grapeseed or canola oil
  • 1 tbsp cider vinegar
  • 1 tsp vanilla extract

Filling

  • ½ c (1 stick) unsalted butter, at room temperature
  • 1 c confectioners’ sugar, sifted
  • ¼ tsp mint extract
  • ¼ tsp vanilla extract
  • ¼ tsp salt
  • 1-2 drops green food coloring (optional)
  • 2 tbsp half-and-half or coconut milk

Glaze

  • ½ c half-and-half or coconut milk
  • 1 ¼ c semisweet chocolate chips
  • Pinch of salt

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

Whisk flour, sugar, cocoa, baking soda and 1/2 tsp salt in a large bowl. Whisk water, oil, vinegar, and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.

Bake 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. Remove the parchment and let cool completely, about 45 minutes.

To prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners’ sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 tsp salt and food coloring, if using. 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.