Mint Chocolate Olive Oil Cake

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Grease two 20cm (8in) round cake pans and line the bottoms with parchment paper.

2. 2

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

   Tip: Make sure to sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, whisk together the olive oil, eggs, and chopped mint leaves.

   Tip: Don't overmix the batter, as this can lead to a dense cake.

4. 4

   Gradually pour the dry ingredients into the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until smooth and glossy.

6. 6

   Fold the melted chocolate into the cake batter until well combined.

   Tip: This is the fun part! The chocolate and mint will meld together beautifully.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Make sure the batter is evenly distributed to ensure both cakes bake evenly.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the first 20 minutes, as this can cause the cakes to sink.

9. 9

   Remove the cakes from the oven and let them cool in the pans for 5 minutes.

   Tip: Then, transfer the cakes to a wire rack to cool completely.