Mint Chocolate Coffee Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8in) round cake pan and line the bottom with parchment paper.

   Tip: Make sure to grease the pan properly to prevent the cake from sticking.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a large bowl, use an electric mixer to beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Use room temperature ingredients for better creaminess.

4. 4

   Add the milk, mint extract, and cocoa powder to the bowl. Mix until well combined.

   Tip: Don't overmix the batter.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

   Tip: Use a gentle folding motion to avoid developing the gluten.

6. 6

   Melt the 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 folding it into the batter.

7. 7

   Fold the chocolate into the batter until well combined. Stir in the chopped mint leaves.

   Tip: Use a spatula to avoid developing the gluten.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed for a flat cake.

9. 9

   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the baking time.

10. 10

    Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cake cool completely before serving.