Mint Chocolate Coffee Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You've got to try this mint chocolate coffee cake I've been making lately. It's become my go to treat because it comes together so quickly, ready in just under an hour from start to finish. The combination of cool mint and rich chocolate is absolutely divine, and here's the best part: the dark chocolate chips are packed with antioxidants that actually make this indulgence feel a little bit virtuous. What I love most is how simple it is to throw together with basic pantry staples. Whenever friends stop by for coffee, this cake disappears in minutes, and everyone asks for the recipe.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 ggranulated sugar(null)
- 10 gbaking powder(null)
- 5 gsalt(null)
- 100 gunsalted butter(softened)
- 2 egglarge eggs(null)
- 100 mlmilk(full)
- 5 gmint extract(null)
- 50 gcocoa powder(null)
- 100 gdark chocolate chips(chopped)
- 20 gfresh mint leaves(chopped)
Detail level
Instructions
- 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
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
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
Add the milk, mint extract, and cocoa powder to the bowl. Mix until well combined.
Tip: Don't overmix the batter.
- 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
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
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
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
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
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.
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