With loads of mint wasting away, I decided to make a mint chocolate cake. Came out great! I adapted this recipe, made it less sweet with no icing for cultural reasons
Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2/3 cup unsalted butter, melted
- 1 1/2 cup whole milk
- 1 crapton of mint leaves
Instructions
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Heat and stir mint leaves and milk until milk begins to boil. Remove from heat and let steep for at least an hour. Filter milk out of mint leaves, pressing all liquid from leaves.
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Preheat oven to 350°F/180°. Grease a 9×13-inch pan.
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In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Mix in granulated sugar. Set aside.
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In a medium bowl, mix together eggs, butter, and milk. Whisk until smooth. Add egg mixture into flour mixture and mix just until slightly combined. Mix gently and eventually stir with a whisk just until smooth.
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Scrape batter into prepared pan. Bake cake for 30-40 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely on a wire rack.
Maybe I’ll try adding some coffee next time as they suggested when I get enough mint again