Growing up and even to date, my favourite chocolate is After Eight – glorious delicious mint chocolate thins. Favourite ice cream – mint chocolate chip and yes, my new favourite cake is this – Chocolate Mint Sheet Cake. As you can probably tell, I love anything mint and chocolate, and it was only natural that I baked a cake with these flavours.
I had ordered my spearmint extract and was on my way to baking this super moist, chocolaty sheet cake. This ganache is truly the best – highly addictive. Do give this chocolate mint sheet cake a go and I promise, you will not regret it.
Check out my dessert recipes here. If you do try this recipe, tag me on Instagram. Enjoy!
Chocolate Mint Sheet Cake
30
minutes40
minutesIngredients
- FOR THE CHOCOLATE CAKE
1 1/4 cup + 2 tbsp all-purpose flour
1/2 cup + 2 tbsp powdered white sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup cocoa powder
Pinch of salt
1/2 cup unsalted butter – softened at room temperature
1/2 tsp vanilla extract
1/2 cup whole milk
1/4 cup unsweetened yoghurt (room temp)
1 whole egg
- FOR THE CHOCOLATE MINT GANACHE
1/4 cup unsalted butter – softened at room temperature
1/2 cup icing sugar
1/4 cup semi-sweet/dark chocolate – melted and cooled
1 tsp spearmint extract
1/4 cup whipping cream – warm
Directions
- FOR THE CHOCOLATE CAKE
- Preheat the oven to 170°C. Line a rectangular baking pan with butter and parchment paper and set it aside.
- Sift the flour, sugar, baking powder, baking soda, cocoa powder and salt in a bowl. Whisk well and set aside.
- Whisk together the unsalted butter, vanilla and 1/4 cup milk. Once combined, slowly add in the dry ingredients (flour mix). Using a spatula, combine until the dry ingredients are moist. Set aside.
- In a seperate bowl, whisk the remaining 1/4 cup milk, yoghurt and egg together until combined.
- Add the above egg mixture to the previously mixed flour batter. Using a whisk, combine until it resembles a thick batter.
- Pour into the prepared baking pan and spread to an even thickness. Bake for 30 minutes or until a tester comes out clean. Let the cake cool completely before spreading the ganache.
- FOR THE CHOCOLATE MINT GANACHE
- In a bowl, add the unsalted butter and sift in the icing sugar.
- Whisk until light, fluffy and pale.
- Add in the warmed cream and cooled melted chocolate and whisk until combined.
- Lastly, fold in the spearmint extract using a spatula. It should be thick, yet slightly runny.
- Refrigerate the ganache for at least half an hour before you use it.
- Generously spread the ganache and cut it into squares. Enjoy!
