She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. You can also use the cake mix to make cupcakes with mint frosting instead of a whole cake. If you’re really short on time, you can make this with chocolate cake mix and just make the mint buttercream frosting to decorate it.You can also decoratively top with cookies like Thin Mints or chopped chocolate pieces. For another variation, try adding the mint buttercream frosting between the layers of cake, then dust the entire thing with powdered sugar and sprinkle with semisweet chocolate chips.Or turn it into a poke cake with my chocolate ganache or hot fudge sauce. Then top with the mint frosting for a grasshopper poke cake! I like to make this cake in layers so I use two round cake pans, but you can also make this a sheet cake if that’s what you have.This is a regular chocolate cake recipe, but you can add a teaspoon mint extract for a chocolate-mint cake.If you do add too much creme de menthe by accident, add a tablespoon of powdered sugar back, one at a time, until the buttercream frosting thickens again. Add the creme de menthe before adding any milk, to make sure you don’t add too much liquid. For an adult version, you can add a splash of creme de menthe to the buttercream frosting.Get a more fudge-like dessert by adding peppermint extract to my chocolate frosting instead of using the buttercream, and just leaving out the green food coloring altogether.Try peppermint extract with red food coloring for Christmas, or orange extract with yellow food coloring for Easter! Patrick’s Day, you can change up the flavor and food color to use this cake recipe for other holiday desserts. Don’t cover the whole cake, just pour onto the top and let it fall down the sides. Top this chocolate cake with an extra layer of chocolate ganache or hot fudge sauce after you add the buttercream mint frosting, for a decorative look.The acid in the buttermilk will work with the leavening in this cake to help it rise and give the cake a fluffy texture. If you want to make this chocolate cake even lighter, try using buttermilk instead of whole milk.You can use dark chocolate cocoa powder for a richer chocolate flavor in the chocolate cake.Add a cup of mini chocolate chips to the mint frosting for a mint chocolate chip cake (or mint chocolate chip layer cake if you make a few layers!).
After frosting, try decorating this chocolate cake with mini chocolate chips, white chocolate chips, Andes mints, chocolate shavings, or even mint flavored Oreo cookies!.When you defrost the cake, remove the plastic wrap immediately before defrosting. This way, the frosting is frozen when you wrap it and it will keep its shape. Then wrap the cake in plastic wrap and tinfoil and place back in the freezer. Bake the cake and decorate according to the recipe, then place it in the freezer uncovered for about an hour, until the cake is frozen.
You can make this mint chocolate cake a few months ahead, and store it in the freezer until you need it. Bring the cake to room temperature before serving it for the best texture. Mint chocolate cake can sit at room temperature for 2-3 days in an airtight container, or in the refrigerator for longer.
#Chocolate mint plus
Plus with bake time and decorating, it’s ready in a total time of under 60 minutes, so you can make this in the morning for later that day. Patrick’s Day because of the fun green color, and the mint-chocolate combination is always a winner with my family. The cake is made with rich cocoa powder and hot coffee, which really brings out the chocolate flavor, while the frosting is a classic buttercream with peppermint extract and green food coloring. Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of my favorite Easy Chocolate Cake, and green Mint Frosting. We love coming up with different dessert recipes for every occasion, and right now we’re loving this Classic Yellow Cake, Fudge Iced Brownies, Red Velvet Cake, and Easy Chocolate Fudge! MINT CHOCOLATE CAKE (GRASSHOPPER CAKE) Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of indulgent chocolate and mint frosting, made with cocoa powder, hot coffee, and mint buttercream, ready in under 60 minutes!
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