Mint Chocolate Chiffon Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is my go to recipe when I want to impress everyone without spending hours in the kitchen. The beauty of a chiffon cake is how light and airy it turns out, and adding mint with chocolate makes it feel like a special dessert even though it comes together in under an hour. Cocoa powder is packed with antioxidants, so you can feel a little better about indulging in this treat. The best part? You probably have most of these ingredients at home already, which means no expensive specialty shopping required. It's simple enough for a weeknight but elegant enough to serve at your next dinner party.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 50 gunsweetened cocoa powder
- 10 gbaking powder
- 5 gsalt
- 200 gunsalted butter, softened
- 4 egglarge eggs
- 2 mLvanilla extract
- 1 mLpeppermint extract
- 150 mLheavy cream
- 100 gconfectioners' sugar
- 100 gsemisweet chocolate chips
- 50 gunsalted chocolate, finely chopped
Detail level
Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour a 20cm round cake pan.
Tip: Use a non-stick pan for easier cake release.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for a lighter cake.
- 3
In a large mixing bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature ingredients for a lighter cake.
- 4
Add vanilla extract and peppermint extract to the butter mixture. Beat until combined.
Tip: Be careful not to overmix.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with heavy cream, beginning and ending with dry ingredients. Beat just until combined.
Tip: Don't overmix, or the cake will be dense.
- 6
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Let the chocolate cool slightly before adding to the cake mixture.
- 7
Fold the melted chocolate into the cake mixture until well combined.
Tip: Be gentle to avoid deflating the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use an offset spatula for a smooth, even top.
- 9
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently during the last 5 minutes of baking to avoid overcooking.
- 10
Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Don't cut into the cake until it has cooled completely to prevent crumbling.
- 11
Once the cake is completely cool, dust with confectioners' sugar and serve.
Tip: You can also top with whipped cream or additional chocolate shavings for extra indulgence.
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