MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Mint Chocolate Cake With Simple Chocolate Buttercream
Categories: Cakes
     Yield: 8 Slices

 2 1/2 c  All purpose flour (370 g);
          - sifted
     2 c  Sugar (400 g)
     4 ts Baking powder
 1 1/2 ts Baking soda
     1 pn Salt (optional)
 1 1/8 c  Cocoa powder (120 g)
     2    Shots espresso; see Note
   1/2    Banana; mashed
   2/3 c  Vegetable oil
 1 3/4 c  Water
     1 tb Vanilla extract
   1/2 ts Peppermint extract
     1 c  Powdered sugar; sifted
   1/4 c  Cocoa powder; sifted
   1/2 c  Butter; at room temperature
   1/4 c  Chocolate; melted;
          - at room temperature
     2 tb Plant milk;
          - at room temperature
     1 ts Vanilla extract

 Mint Chocolate Cakes:

 Preheat your oven to 350°F.

 Spray two 7" cake pans with cooking spray and line them with parchment
 paper. (Watch the video for how I do this.)

 Add the flour, sugar, baking powder, baking soda, and salt into a
 large bowl. Whisk and set aside.

 To a small saucepot, add cocoa powder, vegetable oil, water,
 peppermint extract, espresso, vanilla extract, and banana. Stir
 together over medium-low heat until the cocoa powder has completely
 dissolved.

 Stir the warm chocolate mixture into the dry ingredients. Using a
 whisk, mix together all ingredients until the dry ingredients are
 completely incorporated.

 Divide cake batter equally into the two cake pans (use a scale--it's
 not as intuitive as you think!).

 Bake in the oven for about 38 minutes, until a toothpick inserted
 into the center comes out clean.

 Allow the cakes to cool in the pans for about 5 to 10 minutes. Run a
 sharp knife or offset spatula around the edges to loose the cakes
 before flipping the cake pans over and gently dislodging the cakes.

 Allow the cakes to cool on a wire rack for at least 1 hour before
 frosting them. You can also wrap them up and place them in the fridge
 overnight (this will actually make it much easier to frost them).

 Chocolate Buttercream Frosting:

 Add powdered sugar and cocoa powder into a large bowl.

 Add 1/2 of the butter, melted chocolate and vanilla extract and mix
 using hand mixer until the mixture becomes creamy. If the frosting
 is too thick, additional butter (1 tb at a time) and plant milk
 until you reach desired consistency.

 Wait until the cakes have completely cooled before attempting to frost
 them. I generally do not like too much frosting, but if you like
 frosting, double the frosting recipe.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 vegan-mint-chocolate-cake-with-simple-chocolate-buttercream-frosting/>

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