Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup buttermilk
- 2/3 cup cocoa powder
- 2 tablespoons green food coloring
- 2 cups semi-sweet chocolate chips
- 1 cup crushed candy canes
Special Equipment Needed:
- 2 round 9-inch cake pans
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour the two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Add the vanilla extract, peppermint extract, and buttermilk to the butter mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly between two bowls.
7. In one bowl, add the cocoa powder and mix until combined.
8. In the other bowl, add the green food coloring and mix until combined.
9. Pour the chocolate batter into one of the prepared pans and the green batter into the other pan.
10. Sprinkle the chocolate chips and crushed candy canes over the top of the batter in each pan.
11. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 535
Fat: 24g
Carbohydrates: 73g
Protein: 7g
Substitutions for Ingredients
- Unsalted butter: Salted butter
- Buttermilk: Plain yogurt
- Cocoa powder: Carob powder
- Green food coloring: Matcha powder
- Semi-sweet chocolate chips: White chocolate chips
- Candy canes: Crushed peppermints
Variations:
- Use different extracts for different flavors, such as almond, coconut, or orange.
- Use different colors of food coloring for a more colorful cake.
- Add different toppings, such as sprinkles, nuts, or dried fruit.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be careful not to overmix the batter.
- Let the cakes cool completely before frosting.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Decorate the cake with chocolate shavings, fresh mint leaves, and a dusting of powdered sugar.
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
Garnishes:
- Chocolate shavings
- Fresh mint leaves
- Powdered sugar
Pairings:
- Coffee
- Hot cocoa
- Vanilla ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Store the cake in an airtight container in the refrigerator.
Food History:
The combination of chocolate and mint has been popular since the early 19th century. The first chocolate mint candy was created in the 1840s and the first chocolate mint cake was created in the 1920s.
Flavor Profiles:
This cake has a rich chocolate flavor with a hint of mint.
Serving Suggestions:
This cake is best served with a scoop of ice cream or a dollop of whipped cream.
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