MINT CHOCOLATE CHIP CAKE #dessert #healthy

MINT CHOCOLATE CHIP CAKE #dessert #healthy

Did you realize that there is just a single Olive Garden café in Vancouver? It's not by any stretch of the imagination even in Vancouver, it's in a rural area called Langley about 40+ mins outside of the city. Further research lets me know there is in reality just a single Olive Garden in all of BC. In the interim, only south of the outskirt it appears as though there's one each couple of squares.

The one area we do have is around 20 mins from where we live, and dependably has no less than a 1 hour pause. With such intense interest, you think they'd grow to more areas?! In this way, I think I've just been to Olive Garden a few times in all my years. Pitiful, right??

One of these occasions was in reality only half a month prior, when Ryan and I suddenly chose to go there for a late supper. Out of character for us — both the unconstrained Olive Garden trip and the late supper. The hold up was just 45 mins this time. It was justified, despite all the trouble however — we got an extraordinary table and the sustenance was scrumptious. Those breadsticks and plunging sauces (five cheddar marinara, omg yum) and I at long last got the opportunity to attempt the notorious Zuppa Toscana. Perhaps just notorious to me however. As a nourishment blogger I see that formula all over the place. Presently I see why. I could cheerfully have had free refills of that as my supper and been content. All things considered, that and the breadsticks.

MINT CHOCOLATE CHIP CAKE #dessert #healthy

Also try our recipe : LEMON BROWNIES #dessert #cake

Ingredient :

Chocolate Cake:

  • 1 1/2 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla

Mint Chip Buttercream:

  • 5 large egg whites
  • 1 1/2 cup granulated sugar
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1 tsp mint extract
  • 3 oz good quality dark chocolate chopped
  • green color gel


  • 2 oz good quality dark chocolate finely chopped
  • 2 oz heavy whipping cream



  1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake until a cake tester comes out mostly clean. A total of 30-35mins.
  7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

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