Mint Chip Sheet Cake - Prepare from Scratch

      Chocolate cakes made with high-quality neutral oil surpass those prepared with butter in terms of moisture. To enhance the flavor, we incorporated coffee and a hint of peppermint extract into the batter. Consider this recipe as a reinterpretation of your favorite ice cream flavor transformed into a moist, light, and indulgently rich cake. Top it off with Mint Chip Buttercream and get ready to celebrate.

      Yields 1 (11x8-inch) cake.

      **Ingredients:**

      - 2¼ cups (281 grams) all-purpose flour

      - 1 cup (85 grams) unsweetened cocoa powder, plus extra for dusting

      - 2½ teaspoons (12.5 grams) baking soda

      - 1½ teaspoons (2 grams) instant espresso powder

      - 1¼ teaspoons (6.25 grams) baking powder

      - 1¼ teaspoons (3.75 grams) kosher salt

      - 2½ cups (500 grams) granulated sugar

      - 1 cup (240 grams) plain whole yogurt, at room temperature

      - ⅔ cup (149 grams) neutral oil

      - ¼ cup (60 grams) heavy whipping cream, at room temperature

      - 2 large eggs (100 grams), at room temperature

      - 2 large egg yolks (37 grams), at room temperature

      - 1 teaspoon (6 grams) vanilla bean paste

      - ¼ teaspoon (1 gram) peppermint extract*

      - 1¼ cups (300 grams) hot strong brewed coffee

      - Mint Chip Buttercream (recipe follows)

      - For garnish: finely chopped bittersweet chocolate

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Grease a 17¼x12½-inch rimmed baking sheet, line the bottom with parchment paper, and dust the sides with cocoa powder, tapping out the excess.

      2. In a very large bowl, sift together flour, cocoa, baking soda, espresso powder, baking powder, and salt. Whisk until thoroughly combined.

      3. In a separate large bowl, whisk together sugar, yogurt, oil, cream, eggs, egg yolks, vanilla bean paste, and peppermint extract. Gradually add the sugar mixture to the flour mixture, whisking just until combined and scraping down the sides of the bowl as needed. Slowly pour in the hot coffee, whisking until blended and scraping down the sides again. Spread the batter in the prepared pan, then tap the pan on a kitchen towel-covered counter a few times to settle the batter and eliminate any air bubbles.

      4. Bake until a wooden pick inserted in the center comes out clean, about 16 to 22 minutes. Using a small offset spatula, gently loosen the edges of the warm cake and let it cool completely in the pan. Freeze the cake in the pan for 30 minutes. (See Note.)

      5. Using a small offset spatula, carefully loosen the edges of the frozen cake. Place a piece of parchment paper on top of the cake; invert it onto a very large cutting board or an upside-down baking sheet, and discard the original parchment. Trim the cake into a 16x11-inch rectangle using a serrated knife, then cut it in half crosswise to create two (11x8-inch) rectangles, cutting through the parchment underneath.

      6. Using the parchment for support, carefully turn one rectangle onto a serving plate; remove the parchment. Spread 2¼ cups (458 grams) of Mint Chip Buttercream on the bottom half of the cake, smoothing it with the back of a spoon or a small offset spatula.

      7. Using parchment to help, gently turn the remaining cake half onto the buttercream layer, ensuring the edges are aligned; discard the parchment. Spread the remaining Mint Chip Buttercream on top of the cake, swirling it as desired. Garnish with chocolate if you like.

      *For peppermint extract, we recommend Nielsen-Massey Pure Peppermint Extract.

      Note: Freezing the cake in the pan aids in easier handling during assembly. If your freezer cannot accommodate the entire baking sheet, follow the directions in step 5 to remove and trim the cake. Carefully transfer the bottom layer to a serving plate as instructed in step 7, and freeze the remaining layer on a baking sheet or tray for 30 minutes before finishing the cake according to the recipe.

      Let us know how it turned out!

      **Mint Chip Buttercream**

      Yields approximately 7½ cups.

      **Ingredients:**

      - 2 cups (454 grams) unsalted butter, softened

      - ½ teaspoon (1.5 grams) kosher salt

      - 1 (2-pound) package (907 grams) confectioners’ sugar (about 7½ cups)

      - ½ cup (120 grams) heavy whipping cream

      - ¾ teaspoon (3 grams) peppermint extract

      - Green gel food coloring*

      - 4 ounces (113 grams) 70% cacao bittersweet chocolate