If you love the flavors of chocolate and mint together, then you’ll love this Chocolate Mint Swirl Cake. It’s an easy swirl cake recipe made by combining mint batter with chocolate batter. The result? A moist, fluffy cake that’s not only nice to look at, but also tasty to eat!
It has the perfect balance of mint and chocolate flavor, and because of its beautiful swirls, it’s a great cake for when you have guests over! It’s easy to customize this dessert according to your liking, so make sure to check out our tasty tips below! You’ll love this rich, minty cake.
Flour – use all-purpose flour.
Cornstarch – make sure to use cornstarch and not corn meal.
Eggs – use fresh, free-range eggsSugar – use granulated sugar.
Milk – as with most baked goods, use full-fat.
Cocoa powder – use Dutch processed cocoa powder for best results.
Start by making the cake batter. Beat together the eggs and sugar. Then add the rest of the ingredients, except the mint syrup and cocoa powder), and mix again until smooth. In a bowl beat with a hand mixer eggs and sugar. Mix in oil, milk, flour and baking powder little by little.
Divide the mixture into two bowls. Add the mint syrup to the first and mix well. Add the cocoa powder to the second one and also mix well. Pour into the cake tin, alternating between the two layers until all the batter is left over.
Bake for 40 minutes until a skewer comes out clean. Sprinkle it with powdered sugar and serve.
Instead of sprinkling it with powdered sugar, why not try a glaze? Here are a few delicious recipes:
Chocolate glaze: Stir together ½ cocoa powder, ½ cup melted butter, 1 cup powdered sugar, and 1 tsp vanilla essence.
Mint chocolate glaze: Mix together 2 tbsp semisweet chocolate pieces, 1 tsp butter, 1 cup powdered sugar, ¼ tsp peppermint extract, and a few drops green food coloring.
Ganache: melt together 8 oz chocolate and 1 cup cream. Add ½ tsp peppermint extract to make it mint-flavored.
Take this cake to the next level by sprinkling it with crushed Andes mint chocolates just before serving.
Store any leftovers in the fridge (in an airtight container) for up to 3 days.
You can make the cake a day before serving. Allow to cool completely, wrap tightly with plastic wrap, and store in the fridge or freezer. Glaze before serving.
Yes, you can! Wrap the cooled cake tightly with plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
In a bowl beat with a hand mixer eggs and sugar.
Mix in oil, milk, flour and baking powder little by little until everything is well combined.
Divide the mixture in two bowls, first add mint syrup.
In the second bowl add the cocoa powder, mix it well.
Pour the mixture into the prepared baking tin, alternating between the two (about four layers).
Bake for 40 minutes at 180°C/356°F.
Sprinkle it with sugar powder.
Use butter or shortening to grease the baking tin and dust it with flour. This will prevent the cake from sticking.