Mint Chip Sheet Cake
Chocolate cakes made with high-quality neutral oil outcompete those made with butter when it comes to the moistness factor. To boost the flavor even further, we added coffee and a pop of peppermint extract to the batter. Think of this recipe as a transformation of your favorite ice cream flavor into a moist, light, and absolutely decadent cake. Top it all off with Mint Chip Buttercream and get ready to celebrate.
Mint Chip Sheet Cake
Makes 1 (11×8-inch) cake
Ingredients
2¼ cups (281 grams) all-purpose flour1 cup (85 grams) unsweetened cocoa powder, plus more for dusting2½ teaspoons (12.5 grams) baking soda1½ teaspoons (2 grams) instant espresso powder1¼ teaspoons (6.25 grams) baking powder1¼ teaspoons (3.75 grams) kosher salt2½ cups (500 grams) granulated sugar1 cup (240 grams) plain whole yogurt, room temperature⅔ cup (149 grams) neutral oil¼ cup (60 grams) heavy whipping cream, room temperature2 large eggs (100 grams), room temperature2 large egg yolks (37 grams), room temperature1 teaspoon (6 grams) vanilla bean paste¼ teaspoon (1 gram) peppermint extract*1¼ cups (300 grams) hot strong brewed coffeeMint Chip Buttercream (recipe follows)Garnish: finely chopped bittersweet chocolate
Instructions
Preheat oven to 350°F (180°C). Butter a 17¼x12½-inch rimmed baking sheet. Line bottom of pan with parchment paper, and dust sides with cocoa, tapping out excess.
In a very large bowl, sift together flour, cocoa, baking soda, espresso powder, baking powder, and salt. Whisk until well combined.
In a large bowl, whisk together sugar, yogurt, oil, cream, eggs, egg yolks, vanilla bean paste, and peppermint extract. Gradually add sugar mixture to flour mixture, whisking just until combined and stopping to scrape sides of bowl. Gradually pour in hot coffee, whisking until combined and stopping to scrape sides of bowl. Spread batter into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
Bake until a wooden pick inserted in center comes out clean, 16 to 22 minutes. Using a small offset spatula, loosen edges of warm cake. Let cool completely in pan. Freeze in pan for 30 minutes. (See Note.)
Using a small offset spatula, gently loosen edges of frozen cake. Place a piece of parchment paper on top of cake; invert cake onto a very large cutting board or an upside-down baking sheet, and discard original parchment. Using a serrated knife, trim cake into a 16×11-inch rectangle. Cut cake in half crosswise to create 2 (11×8-inch) rectangles, cutting through parchment underneath.
Using parchment to help support, gently turn 1 rectangle onto a serving plate; discard parchment. Dollop 2¼ cups (458 grams) Mint Chip Buttercream onto bottom half of cake; spread into an even layer using the back of a spoon or a small offset spatula.
Using parchment to help support, gently turn remaining cake half onto buttercream layer, being sure to line up edges of cake; discard parchment. Dollop and spread remaining Mint Chip Buttercream on top of cake, swirling and swooping with back of a spoon as desired. Garnish with chocolate, if desired.
Notes
*We used Nielsen-Massey Pure Peppermint Extract.
Note: Freezing this cake in the pan simply makes it easier to move and pick up while assembling. If your freezer can’t accommodate the whole baking sheet, remove and trim cake as directed in step 5. Carefully transfer bottom layer to a serving plate as instructed in step 7. Freeze remaining layer on a baking sheet or tray for 30 minutes and then continue to finish cake according to recipe.
Mint Chip Buttercream
Makes about 7½ cups
Ingredients
2 cups (454 grams) unsalted butter, softened½ teaspoon (1.5 grams) kosher salt1 (2-pound) package (907 grams) confectioners’ sugar (about 7½ cups)½ cup (120 grams) heavy whipping cream¾ teaspoon (3 grams) peppermint extractGreen gel food coloring*4 ounces (113 grams) 70% cacao bittersweet chocolate*, finely chopped (about ⅔ cup)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 2 to 3 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar alternately with cream, beating until combined after each addition. Add peppermint extract; increase mixer speed to medium, and beat until fluffy, about 3 minutes. Beat in food coloring until desired shade is reached. Fold in chocolate. Use immediately.
Notes
*We used Wilton Kelly Green Icing Color and Guittard 70% Cacao Bittersweet Chocolate Baking Bars.
The post Mint Chip Sheet Cake first appeared on Bake from Scratch.