This Thin Mint Cake is a glorious, not-too-big-or-small layer cake loaded with chocolate and mint goodness. It's not hard to make, either. Cutting the cake in half is the trickiest bit, and a piece of floss makes that easy!
Keyword: cake, chocolate, layer cake, mint
Author: Beth Cato
9-inch cake pan
1/2cupwhite whole-wheat flour
1/4cupunsweetened cocoa powder sifted
1Tablespoonapple cider vinegar or other cider vinegar
1/2cupunsalted butter (1 stick), room temperature
1 1/2cupsconfectioners' sugar sifted, more as needed for consistency
1/4teaspoonpeppermint extract or mint extract
1-2dropsgreen food coloring
2Tablespoonshalf and half or milk
1/2cuphalf and half
1 1/4cupssemisweet chocolate chips
To prepare the cake
Preheat an oven at 350-degrees. Cut a piece of parchment paper to fit inside a 9-inch cake pan. Apply nonstick spray inside pan, place parchment inside, and spray it again.
Stir together all-purpose flour, white whole wheat flour, sugar, cocoa, baking soda, and salt.
In another bowl, whisk together water, oil, vinegar, and both extracts. Gradually mix the wet ingredients into the dry until the batter is smooth. Pour into the prepared pan. Tap and thump it gently on the counter to knock out as many bubbles as possible.
Bake 25 to 30 minutes, until a toothpick in the middle emerges with few crumbs attached. Let the pan cool on a rack for 10 minutes, then invert cake onto the rack to cool completely.
Make the filling
Beat the butter until it is creamy and light. Add the confectioners' sugar, 1/2 cup at a time, to fully incorporate; if the mixture is still too soft and loose, add more sugar. Add mint and vanilla extract, followed by the salt. Add a few drops of food coloring to achieve the desired tint. Add the half and half and beat to make the filling fluffy and light.
Slice the cake and fill
Stick a toothpick into the halfway point at each side of the cake; four toothpick markers work well. Use a knife to barely slice into the cake above each toothpick. Continue to use a long-bladed knife to slice all the way through, or use a long piece of unwaxed floss with the toothpicks as a guide to divide the cake evenly in half.
Place the base of the cake on a serving plate. Spread the filling over the cake. Place the top of the cake over it, cut side down.
Make the glaze
Microwave the half & half in a microwave-safe bowl for about a minute, until hot. Stir in the chocolate chips and salt. Stir, stir, stir until the chocolate is smooth and glossy. Let cool about 5 minutes to thicken, then slowly pour and spread glaze over the cake. Let sit at room temperature or in fridge to set, then slice in and enjoy!
Store cake in fridge. Exposed sides of the cake will dry out more, but it will still be tasty. Keeps for at least 4 days.