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3rd Place Everybody Loves Chocolate - 2011

Lynette Shenk - Luray, Virginia - Chesterfield County Fair

We thought this would make a sensational, centerpiece dessert for your holiday table.
It's huge, dense and layered with a hint of mint - perfect for the holidays.

Everybody Loves Chocolate logo
images/Chocolate Cake Graphic

Serves about 16

Chocolate Cake with a Hint of Mint


3 cups flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
2 1.4 oz. pkg. sugar-free instant chocolate pudding
1 cup Cocoa powder
½ cup Canola oil
2 cups warm water
1 tablespoon Vanilla
8 egg yolks
8 egg whites
½ teaspoon Cream of Tartar

  1. Preheat oven to 325°.
  2. Use a clean 10" tube pan or 3 - 9" round layer pans.
  3. Separate eggs.
  4. Place whites in a deep bottomed bowl with cream of tartar and beat until peaks form, but it isn't dry.
  5. Combine dry ingredients.
  6. Mix wet ingredients in a large bowl; then combine wet and dry.
  7. Once whites are done, fold whites into chocolate mixture, mixing until the stiff batter is smooth.
  8. Pour batter into pan(s) and place on lowest rack and bake for 45 to 50 minutes.
  9. Tube pan will take longer.
  10. Remove cake(s) from oven, but do not invert pan(s).
  11. Cake will be heavier than an angel food or chiffon, but lighter than a German chocolate.

2 cups Heavy whipping cream
1 teaspoon Mint extract
¼ cup sugar
Green food coloring (opt.)

  • Cool cake completely.
  • Whip cream; gradually add sugar while mixing then add mint flavor to taste and just a tiny bit of color, if desired.
  • Slice tube cake into 3 layers.
  • Spread between layers, then ice with Whipped Chocolate Ganache.
Whipped Chocolate Ganache:

  • 2 cups Heavy whipping cream
  • 16 - 18 oz. dark or semi-sweet chocolate, chopped or chips

  1. Heat cream in heavy saucepan just until it starts to boil.
  2. Remove from heat; add chocolate all at once and stir until chocolate is melted.
  3. Cool in refrigerator (several hours - consistency should be like thick pudding).
  4. Whip until soft peaks form (over whipping may cause mixture to become lumpy).
  5. Frost the sides and top of cake.
  6. Using a hot spatula, warmed in hot water and dried well, offers smooth spreading.

Melt ¼ cup white and ¼ cup dark chocolate chips and drizzle each on top and sides of frosted cake.