Refreshing Mint Chocolate Snack Cake: A Simple and Delicious Spring Treat!
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Somewhere between a brownie and a classic chocolate cake lives this gem: the Mint Chocolate Snack Cake. It’s rich, fudgy, and just the right size for everyday indulgence. What makes it special (and just a bit garden-grown) is the fresh mint — steeped into melted butter before it ever touches the batter. The result? A cool, clean flavor that makes this cake taste like a springtime version of your favorite chocolate treat. No frosting needed. Just slice, snack, and savor. Bonus: it comes together in one bowl and bakes in under 30 minutes.
📌 Why You’ll Love This Recipe
- 🌱 Real mint flavor without extract
- 🍫 Rich, fudgy texture with deep cocoa notes
- 🍰 One bowl, easy cleanup
- ✂️ Perfect size for slicing and sharing
- ❄️ Even better the next day
📌 Quick Reference Section
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Servings: 9
Dietary Info: Vegetarian
Key Ingredients at a Glance: fresh mint, butter, cocoa powder, flour, eggs, sugar
📌 Ingredients List
½ cup unsalted butter
½ cup packed fresh mint leaves
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
½ cup milk or buttermilk
Optional Toppings:
Chocolate chips or ganache drizzle
Crushed peppermint candies
Extra mint leaves for garnish
📌 Step-by-Step Cooking Instructions
Infuse the Butter
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment.
- In a saucepan, melt butter over low heat. Add mint leaves and simmer gently for 3–4 minutes. Remove from heat, cover, and let steep for 10 minutes.
- Strain out the mint, pressing to extract flavor. Let butter cool slightly.
Make the Batter
- In a large bowl, whisk mint-infused butter with sugar, eggs, and vanilla.
- Stir in cocoa powder until smooth.
- Add flour, salt, and baking powder. Mix just until combined.
- Stir in milk until batter is smooth and pourable.
- Pour into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs.
Cool & Serve
- Cool in pan for 10 minutes before slicing. Drizzle with ganache or sprinkle crushed mint candies if desired.
📌 Serving & Pairing Ideas
Serve with milk or cold brew
Top with whipped cream or ice cream
Add to a dessert tray with fresh berries
📌 Storage & Make-Ahead Tips
Room temp: Store covered up to 3 days
Fridge: Keeps up to 5 days — bring to room temp before serving
Make ahead: Bake and slice a day ahead; flavors deepen beautifully overnight
Freezer: Wrap individual pieces in parchment and freeze up to 1 month
📌 Final Thoughts & Call to Action
This cake is proof that mint and chocolate belong together — especially when you can pick the mint from your own backyard. It’s casual, comforting, and totally giftable. I’d love to see how you serve it! Tag @SouthernSoilSunshine and spread a little minty joy 🍫🌱
🌿 Keep baking with herbs: Orange Rosemary Upside-Down Cake or Blueberry Sage Tea Cake!
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