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Thin Mint Cake - Cooking with Tami
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Thin Mint Cake

This is quite rich but it is super easy to make and the cake is wonderfully moist.
Plan Ahead Note: the butter needs to be softened to room temperature.
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Course Dessert

Ingredients
  

Cake

  • 1 cup all-purpose flour
  • ½ cup white whole-wheat flour
  • ¾ cup granulated sugar
  • ¼ cup unsweetened cocoa powder sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ⅓ cup canola oil
  • 1 Tablespoon cider vinegar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract

Filling

  • ½ cup unsalted butter at room temperature
  • 1 ½ cups powdered sugar sifted
  • ¼ teaspoon mint extract
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1-2 drops green food coloring
  • 2 Tablespoons half-and-half

Glaze

  • ½ cup half-and-half
  • 1 ¼ cups semi-sweet chocolate chips
  • pinch of salt

Instructions
 

Cake

  • Preheat oven to 350°. Coat a 9" round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
  • Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking soda, and ½ teaspoon salt in a large bowl.
  • Whisk water, oil, vinegar, almond extract, and ½ teaspoon vanilla in a small bowl.
  • Add the wet ingredients to the dry ingredients and stir until smooth.
  • Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.
  • Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25-30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack.
  • Remove the parchment and let cool completely, about 45 minutes.

Filling

  • Prepare the filling by beating the butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute.
  • Add confectioner's sugar, ½ cup at a time, until completely incorporated.
  • Add mint extract and vanilla, then ¼ teaspoon of salt and food coloring.
  • Add 2 Tablespoons of half-and-half and beat, scraping down the sides as necessary, until fluffy and light.
  • Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate.
  • Spread with the filling and top with the other layer, cut side down.

Glaze

  • Heat the half-and-half over low heat on the stove until hot and add the chocolate chips, stirring until melted.
  • Add salt and whisk until glossy. Let cool for 5 minutes.
  • Spread glaze over the cake. Refrigerate for up to 2 days and serve at room temperature. 

Notes

Recipe from Eating Well Magazine.