1-Let’s walk through making this mint chocolate cake it’s easier than you think and full of fun! Start by preheating your oven to 350°F, then grease a 9-inch round cake pan and line it with parchment paper for easy removal later. This simple step sets the stage for a perfect bake.

2-In a mixer, cream the granulated sugar and unsalted butter until it’s light and fluffy, which takes about 3 minutes. Slowly mix in the extra-virgin olive oil, then add the eggs one at a time followed by the vanilla extract. In another bowl, whisk together the all-purpose flour, sifted cocoa powder, baking powder, baking soda, and salt until well combined.

3-Fold the dry ingredients into the wet mixture in three batches, stirring until almost blended, then add the hot water to finish. Pour the batter into your prepared pan, tap it to remove air bubbles, and bake for 30-36 minutes. Once done, cool the cake in the pan for 20 minutes before moving it to a rack.

4-Assembling the Cake After your cake cools, beat together the unsalted butter, vegetable shortening, and finely chopped fresh mint for the frosting until smooth. Gradually add the confectioners’ sugar, peppermint extract, and whole milk to create a creamy topping. Spread this over the cooled cake, chill for 30 minutes, then pour on the ganache made by heating dark chocolate, heavy cream, salt, and vanilla over a double boiler until smooth.