Chocolate Mint is a type of mint that has nuances of chocolate in both smells and flavor. It is a historical point of cocoa and vanilla mix with a traditional spicy mint finish. When grown under insufficient sunlight, the lush green leaves even grow burgundy veins to match the chocolate-colored stems.

Chocolate Mint is a cultivar of spicy, a cultivar being a strain cultivated specifically for a few desirable characteristics—in the case of chocolate mint, the pretty brown hue of its stems and an aroma that’s been compared to Andes mints candy that your grandparents liked to.

How to make Mint Chocolate Cake

Ingredients

1  cup semisweet chocolate
1 cup butter
1 package of light sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 container of sour cream
1 cup hot water
2 teaspoons vanilla extract
Peppermint Frosting
Chocolate Ganache

Directions

Step 1-Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted. Stir until smooth.

Step 2-Beat softened butter and brown sugar at medium speed with an electric mixer for about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Step 3-Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup of hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

Step 4-Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of the cake.