Tuesday, March 24, 2020

Deep Chocolate Mint Snack Cake #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Deep, rich, chocolate mint snack cake is so moist and flavorful you don't need any frosting.  


It is Day 2 of Spring Sweets Week.......


Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks!  What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway?

27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages!

Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie CrystalsMillican Pecan, Door County CoffeeAnolonDeiss CookwareAdams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!


My post today incorporates product that I received from Door County Coffee.  They sent me a plethora of wonderful coffees and I have been enjoying a new flavor each day and coming up with recipe ideas while I sip.  



As I sat enjoying the Mocha Mint flavor, I was thinking about how coffee adds such a wonderful depth of flavor to chocolate.  I also thought about how chocolate and mint are one of my favorite flavor combinations.  I use a lot of mint when baking sweets but normally it is during the Christmas Holiday season.  



So I started thinking about mint and how abundantly it grows, sprouting up in the spring and taking over any space it can find all summer long.  I use it in my summer salads, in cocktails that we sip in the pool and in iced tea.  I couldn't see any reason why I shouldn't make a chocolate mint cake for Spring Sweets Week.


So I did.  And my family was very glad.  Your family will be thrilled with this delicious cake as well.  I served it up sprinkled with powdered sugar one day, topped with whipped cream the next day and on the final day we topped it with ice cream and hot fudge sauce.  

Normally, that cake would not have been around for three days worth of desserts as it would have been made for a dinner party or taken somewhere to be donated or gifted.  This quarantine is going to make us all fat and sassy.....

Don't forget to stop by and see what the others are sharing today............

Tuesday #SpringSweetsWeek Recipes

And don't forget to scroll down past my recipe to enter into the amazing Giveaway that our sponsors have provided.  You can find a complete listing of what you can win in my Lemon Jelly Roll post from Day 1.



#desserts, #cake, #chocolate, #mint, #coffee,
Desserts, Cakes
American
Yield: 9 servings
Author:

Deep Chocolate Mint Snack Cake

Deep Chocolate Mint Snack Cake

Deep, rich, chocolate mint snack cake is so moist and flavorful you don't need any frosting.
Prep time: 10 MCook time: 45 MTotal time: 55 M

Ingredients:

  • 1 stick + 2 T. butter, room temperature
  • 1 2/3 c. sugar
  • 2 eggs, room temperature
  • 1 t. vanilla
  • 1/2 t. peppermint extract
  • pinch of salt
  • 1 1/2 c. + 2 T. flour
  • 1/3 c. baking cocoa
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 1/2 c. Mocha Mint Coffee (I used Door County), brewed and cooled to warm

Instructions:

How to cook Deep Chocolate Mint Snack Cake

  1. In large bowl of stand mixer, fitted with the paddle attachment, cream the butter and sugar until smooth.   Add the eggs, one at a time, beating after each.  Stir in the vanilla and peppermint extracts.
  2. Sift the flour, cocoa, baking soda, baking powder and salt over the batter.  Pour in the coffee and whisk the ingredients gently, by hand, until smooth and incorporated.
  3. Pour the batter into a 9" square baking pan that has been liberally treated with baking spray.  Bake in a preheated 350* oven for 40-45 minutes, until a skewer inserted removes cleanly.  Let cool in the pan on a cooling rack for 20 minutes before turning onto the rack to cool to desired serving temperature.  
  4. This cake is best served warm and can be rewarmed in the microwave if desired.

Notes:

Adapted from a recipe found in Fine Cooking Magazine
Calories
234.51
Fat (grams)
5.04
Sat. Fat (grams)
2.65
Carbs (grams)
44.80
Fiber (grams)
0.72
Net carbs
44.08
Sugar (grams)
39.36
Protein (grams)
3.35
Sodium (milligrams)
263.16
Cholesterol (grams)
52.16
Created using The Recipes Generator



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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. 

The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.


16 comments:

  1. I love the idea of a warm cake. YUM!

    ReplyDelete
    Replies
    1. Yes, and topped with the ice cream and hot fudge it was to die for.

      Delete
  2. OMG I bet that coffee in these is amazing.

    ReplyDelete
  3. That mocha mint coffee is life changing and I can only imagine how fabulous it is in this snack cake! Glad I saved myself some coffee so I can whip this up!

    ReplyDelete
    Replies
    1. I think so many of the flavors would work well in this cake but the mint sounded sooooo good to me.

      Delete
  4. Mint and chocolate sound like the perfect pair. The ice cream and hot fudge are the perfect addition!

    ReplyDelete
  5. Coffee, chocolate and mint sound so good together!

    ReplyDelete
  6. Oooh, using that coffee for chocolate cake sounds amazing. We are working our way through all of the coffee flavors and loving them.

    ReplyDelete
  7. All of my favorite things in one dessert! Love the Mocha Mint coffee <3

    ReplyDelete

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