Chocolate Mint Cake
Desserts, Low Phosphorus, Low Potassium, High Protein, Low Sodium
Based on 12 servings per recipe.
- 2 cups all purpose flour
- 2 cups sugar
- 4 ounces unsweetened chocolate
- 2 teaspoons baking soda
- 1 teaspoon baking powder, low sodium
- 1 stick unsalted butter
- 1 cup water
- 1 cup heavy whipping cream
- 2 eggs
- 2 teaspoon peppermint extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups semisweet chocolate chip for frosting
- 1 1/2 cups sour cream for frosting
- Preheat oven to 375 degrees. To start, melt chocolate, butter, sugar, and water in a large saucepan over medium heat. Stirring occasionally until ingredients are well mixed. Transfer to a large mixing bowl and let cool
- In a medium bowl, add flour, baking soda, and baking powder. In a small bowl, mix together cream and apple cider vinegar and set aside.
- While the chocolate mixture is cooling, grease and flour two 9′ round cake pans with butter. Adding a lining of parchment paper is suggested, as cake is very moist and may stick to the pans.
- Add the cream and vinegar mixture to the melted chocolate. Mix slightly then add eggs. Gently mix in dry ingredients, being careful to not over mix.
- After all ingredients are well mixed, add the mint extract and gently whisk.
- Pour cake batter into baking pans. Bake on center rack for 30-35 minutes or until toothpick inserted into the center comes out clean.
- Let the cake cool for up to 30 minutes before removing from baking pans.
- While cake is cooling, make the frosting. In a double boiler melt chocolate chips until smooth. After letting the chocolate cool for a couple minutes, slowly add sour cream until well mixed.
- Once cake is completely cooled, frost and enjoy!
About This Recipe
Cool mint paired with chocolate are popular flavors in this rich cake. Not a fan of mint? Leave out the peppermint extract for a delicious chocolate cake!