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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


  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. After all ingredients are well mixed, add the mint extract and gently whisk.
  6. Pour cake batter into baking pans. Bake on center rack for 30-35 minutes or until toothpick inserted into the center comes out clean.
  7. Let the cake cool for up to 30 minutes before removing from baking pans.
  8. 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.
  9. 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!

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