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Photo: Johnny Autry
Servings:16Yield:16 piecesJump to Nutrition Facts
Servings:16Yield:16 pieces
Servings:16
Servings:
16
Yield:16 pieces
Yield:
16 pieces
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1cupall-purpose flour½cupwhite whole-wheat flour¾cupgranulated sugar¼cupunsweetened cocoa powder1teaspoonbaking soda½teaspoonsalt1cupwater⅓cupcanola oil1tablespooncider vinegar½teaspoonalmond extract½teaspoonvanilla extractFilling½cup(1 stick) unsalted butter, at room temperature1 ½cupsconfectioners' sugar, sifted¼teaspoonmint extract¼teaspoonvanilla extract¼teaspoonsalt2drops1-2 drops green food coloring2tablespoonshalf-and-half or coconut milkGlaze½cuphalf-and-half or coconut milk1 ¼cupssemisweet chocolate chipsPinch of salt
Cook Mode(Keep screen awake)
Ingredients
Cake
1cupall-purpose flour
½cupwhite whole-wheat flour
¾cupgranulated sugar
¼cupunsweetened cocoa powder
1teaspoonbaking soda
½teaspoonsalt
1cupwater
⅓cupcanola oil
1tablespooncider vinegar
½teaspoonalmond extract
½teaspoonvanilla extract
Filling
½cup(1 stick) unsalted butter, at room temperature
1 ½cupsconfectioners' sugar, sifted
¼teaspoonmint extract
¼teaspoonvanilla extract
¼teaspoonsalt
2drops1-2 drops green food coloring
2tablespoonshalf-and-half or coconut milk
Glaze
½cuphalf-and-half or coconut milk
1 ¼cupssemisweet chocolate chips
Pinch of salt
DirectionsTo prepare cake: Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking soda and 1/2 teaspoon salt in a large bowl. Whisk water, oil, vinegar, almond extract and 1/2 teaspoon vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.Meanwhile, to prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners' sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 teaspoon salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.TipsTo make ahead: Refrigerate assembled cake for up to 2 days. Serve at room temperature.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, May 2020
Directions
To prepare cake: Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking soda and 1/2 teaspoon salt in a large bowl. Whisk water, oil, vinegar, almond extract and 1/2 teaspoon vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.Meanwhile, to prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners' sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 teaspoon salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.TipsTo make ahead: Refrigerate assembled cake for up to 2 days. Serve at room temperature.Equipment: Parchment paper
To prepare cake: Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking soda and 1/2 teaspoon salt in a large bowl. Whisk water, oil, vinegar, almond extract and 1/2 teaspoon vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir until smooth. Pour the batter into the prepared pan. Tap it lightly on the counter to remove any air bubbles.
Bake until a toothpick inserted in the center comes out with just a couple of crumbs attached, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes, then turn out onto the rack. Remove the parchment and let cool completely, about 45 minutes.
Meanwhile, to prepare filling: Beat butter in the bowl of a stand mixer fitted with the whisk attachment on medium speed for 1 minute. Add confectioners' sugar, 1/2 cup at a time, until completely incorporated. Add mint extract and vanilla, then 1/4 teaspoon salt and food coloring, if using. Add 2 tablespoons half-and-half (or coconut milk), and beat, scraping down the sides as necessary, until fluffy and light.
To prepare glaze: Microwave half-and-half (or coconut milk) in a microwave-safe bowl on High until hot, about 1 minute. Stir in chocolate chips until melted. Add salt and whisk until glossy. Let cool for 5 minutes.
To assemble cake: Using a serrated knife, cut the cooled cake in half horizontally. Place the bottom layer, cut-side up, on a serving plate. Spread with the filling and top with the other layer, cut-side down. Spread the glaze over the cake.
Tips
To make ahead: Refrigerate assembled cake for up to 2 days. Serve at room temperature.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)292Calories16gFat39gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
