Chocolate Mint Cake
https://delightfuladventures.com/vegan-chocolate-mint-cake/#recipe
https://dinnerthendessert.com/easy-mint-frosting/
Prep time = 25 min
Cook time = 21 min
Hardware
- 2x 9-inch Cake tins
- 2x Large bowls
- 1x small bowl
- Oven
- Decent counter top space
- Cooling rack
Ingredients
Cake
- Plain flour (376 g)
- Cocoa powder sifted (84 g)
- Baking powder (2 tsp)
- Baking soda (1 tsp)
- Salt (1 tsp)
- Caster sugar (400 g)
- Hot water (500 ml)
- Vegetable oil (160 ml)
- Apple cider vinegar (2 tbsp)
- Vanilla extract (4 tsp)
- Peppermint extract (4 tsp)
Icing
- Icing sugar (720 g)
- Vegan butter (150 g)
- Peppermint extract (1 tsp)
- Green food colouring (4 tsp)
- Plant milk (60 g)
Method
Making the Cake
- Preheat oven to 160 C Fan
- Line cake tins with parchment paper
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl, mix the sugar, hot water, oil, vinegar, vanilla extract, and peppermint extract, together until blended.
- Slowly add the wet mixture to the dry mixture and stir until combined. Mix until there aren't any lumps but don't over mix and get rid of all the bubbles forming from the reaction between the vinegar and baking soda.
- Using a rubber spatula, scrape the batter into the prepared cake tins, and spread it evenly.
- Bake for 21 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and place the pan on a cooling rack. Let the pans sit for 10 minutes.
- After 10 minutes remove the cake from the tins,place on a cooling rack, and allow to cool completely before icing
Icing
- Mix the butter, sugar, and mint extract until light and fluffy
- Add the milk one tablespoon at a time until the frosting can be spread easily with a spatula
- Add the colour until it reaches the ideal green
- Use a sharp knife to cut one of the cake tops flat, spread icing on this flat top then place the other cake on top
- Spread the rest of the icing on top and around the sides
