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mint chocolate cake

Mint Chocolate Cake

Savoring Spork
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 22

Ingredients
  

Dry

  • 4 1/2 cups flour
  • 3 cups sugar
  • 1 1/8 cup cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon salt

Wet

  • 3 cups canned coconut milk light
  • 1 1/2 cup canola oil
  • 6 tablespoons apple cider vinegar
  • 3 tablespoons vanilla extract

Frosting

  • 2 cups non-hydrogenated vegetable shortening
  • 6 cups powdered sugar
  • 1/4 cup water add 1 tablespoon at a time to achieve desired consistency
  • 3-4 teaspoons peppermint extract
  • 4 drops green food coloring one drop at a time, to achieve desired shade of mint green

Chocolate Ganache

  • 1/2 cup unsweetened soy milk or almond milk
  • 1 teaspoon instant espresso powder
  • 1 cup semisweet chocolate chips dairy free
  • 2 teaspoons canola oil

Instructions
 

Cake

  • Preheat oven to 350F. Grease three 9" cake pans and line with parchment paper (cut a circle the size of your cake pan bottom).
  • Mix all dry ingredients in a large bowl until evenly mixed. Give coconut milk a good shake, and then mix all wet ingredients in a separate bowl. Add wet to dry mixture and mix until just incorporated. Immediately pour batter into pans and bake at 350F for 30-35 minutes, until a toothpick stuck in the center comes out with just a few crumbs.

Frosting

  • Cream room-temperature shortening in a large bowl with a hand or stand mixer.
  • Add powdered sugar, peppermint extract, and cream.
  • Add water 1 tablespoon at a time to achieve desired consistency of frosting. Add food coloring to achieve desired shade of mint green.

Ganache

  • Whisk all ingredients in a sauce pan except the oil, and stir at medium heat till combined and smooth. Stir in the oil, and then pour onto frosted cake. Use a spoon to brush ganache to edges so it drips down the sides of the cake.