There is one wonderful thing about this cake that sets it apart from many others: simplicity.
All you do is add the ingredients into a food processor, blend until combined, pour the batter into a loaf pan, and bake. Then you have an hour to do whatever you like while the oven works its magic.
My hour usually includes postponing the kitchen cleanup and later wondering how it got so messy.
And of course, a little taste-testing along the way for quality control.
Yes, this is my second chocolate-and-mint creation in a short time, but balanced with savory meals, so everyone’s happy.
Step away from the batter. Slowly.
Some batters and doughs are mesmerizing. This one captivates with its silky texture and effortless preparation.
The finished loaf tastes like a rich, warm, dense peppermint patty — intensely chocolatey with a cool mint finish.
I love that this “cake” is technically a quick bread. It’s similar in comfort to banana bread and makes a tempting breakfast or snack.
If you drizzle it with pure melted dark chocolate, it becomes even more irresistible. The glaze melts into the loaf’s cracks, leaving pockets of chocolate throughout. It’s delicious warm or chilled—the chocolate firms up into a fudge-like topping in the fridge.
Wrapped in a small ceramic loaf pan and tied with a ribbon, this makes an excellent hostess gift. Chocolate is always a safe bet.
I enjoy spoiling people with treats.
Melt-In-Your-Mouth Mint Chocolate Cake
Adapted from a Nigella recipe
Ingredients:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder
- 1 1/3 cups sugar
- 1 1/2 sticks butter, at room temperature
- 2 eggs
- 1 tablespoon good-quality vanilla extract
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 cup boiling water
- 1/2 cup chocolate chips, tossed with a little flour
- 3/4 cup mint chips, tossed with a little flour
Preheat the oven to 325°F (160°C).
In a food processor, combine all ingredients except the boiling water and the chips. Blend until smooth, then stream in the boiling water while processing to create a velvety batter. Remove the blade and scrape away any stuck batter. Toss the chocolate and mint chips with a light dusting of flour to prevent them from sinking, then fold them gently into the batter.
Spray a loaf pan with cooking spray and pour in the batter. Place the loaf pan on a baking sheet and bake for 50–60 minutes, or until the cake is set and no longer jiggly in the center. Cooling time is important—let the loaf cool completely before removing it from the pan. (I used a 10 x 6 1/2 x 3 inch loaf pan.)
Dark Chocolate Glaze
8 ounces dark chocolate (quality chocolate is recommended)
Melt the chocolate in the microwave in short bursts, stirring often, or use a double boiler. Drizzle the melted chocolate over the cooled loaf so it seeps into the crevices for pockets of melted chocolate.
Enjoy a slice warm for gooey chocolate pockets, or chill it for a firmer, fudgy top. Either way, it’s an easy, impressive treat that’s perfect for gifting or keeping all to yourself.