Coffee and Mint Cream Cake
Indulge in the perfect marriage of bold coffee and refreshing mint with this decadent Coffee and Mint Cream Cake. This show-stopping dessert features layers of moist, coffee-infused chocolate cake, balanced beautifully with a fluffy, peppermint-scented whipped cream. The subtle green hue of the mint cream, enhanced by optional food coloring, adds a delightful visual touch, while dark chocolate shavings and fresh mint leaves provide the perfect garnish for a sophisticated finish. With its rich coffee undertones, elegant presentation, and creamy mint filling, this cake is ideal for special occasions or as a crowd-pleasing centerpiece for holiday celebrations. Easy to make yet irresistibly decadent, this mint chocolate coffee dessert will leave your taste buds craving more.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 50 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 240 ml Whole milk
- 120 ml Vegetable oil
- 2 teaspoons Vanilla extract
- 240 ml Brewed strong coffee (cool to room temperature)
- 240 ml Heavy cream
- 50 grams Confectioners' sugar
- 0.5 teaspoons Peppermint extract
- 2 drops Green food coloring (optional)
- 30 grams Dark chocolate shavings (for garnish)
- 10 leaves Fresh mint leaves (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and fully combined.
Slowly pour in the cooled brewed coffee and mix until the batter is thin and smooth.
Divide the batter evenly between the prepared cake pans. Bake in the oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the mint cream. In a chilled mixing bowl, beat the heavy cream on medium-high speed until soft peaks form.
Add the confectioners' sugar, peppermint extract, and green food coloring (if using). Continue beating until stiff peaks form. Be careful not to overmix.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a thick layer of mint cream evenly over the top.
Place the second cake layer on top and spread another layer of mint cream over the top and sides of the cake.
Garnish the cake with dark chocolate shavings and fresh mint leaves for decoration.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve chilled. Store any leftover cake in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 281.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 488 mg | 38% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
