Chef Ed’s Chocolate Cake with Nutella, Peanut Butter & Mint

Why this rocks

Moist dark-chocolate cake meets a silky Nutella–peanut butter swirl and a bright kiss of fresh mint. The mint isn’t toothpaste-strong; it’s a clean, herbal lift that keeps the rich frosting from feeling heavy. Simple pantry moves, bakery-level payoff—Chef Ed style.

Prep Time: 25 minutes
Cook Time: 32–36 minutes
Soak/Rest Time: 45 minutes (cooling + mint soak)
Total Time: ~1 hour 45 minutes
Servings: 10–12 slices

Ingredients

For the cake

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine salt
  • 2 large eggs, room temp
  • ¾ cup whole milk
  • ½ cup neutral oil (canola or light olive)
  • 2 tsp vanilla extract
  • ¾ cup hot brewed coffee (or hot water)

For the mint soak

  • ½ cup water
  • ¼ cup sugar
  • ½ cup loosely packed fresh mint leaves

For the frosting

  • ½ cup unsalted butter, very soft
  • ¾ cup Nutella
  • ½ cup creamy peanut butter
  • 1½–2 cups powdered sugar, sifted
  • 2–4 tbsp heavy cream or milk
  • Pinch of fine salt
  • ½ tsp vanilla extract

Garnish (optional)

  • Extra mint leaves, chopped roasted peanuts, shaved chocolate

Equipment

  • Two 8-inch round cake pans (or one 9×13)
  • Parchment rounds, whisk, spatula, cooling rack

Directions

Prep the pans

  • Line pans with parchment and lightly grease. Preheat oven to 350°F (175°C).

Mix the batter

  • Whisk flour, both sugars, cocoa, baking powder, baking soda, and salt until evenly combined.
  • Add eggs, milk, oil, and vanilla; whisk until mostly smooth.
  • Stream in hot coffee; batter will be thin and glossy.

Bake

  • Divide into prepared pans. Bake 32–36 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool in pans 10 minutes, then turn out onto a rack to cool completely.

Mint soak

  • Simmer water and sugar until dissolved. Off heat, add mint; cover 10 minutes.
  • Strain and cool. Brush generously over cooled cake layers; let the mint syrup soak in 20–30 minutes for a moist, subtly aromatic crumb.

Frosting

  • Beat butter, Nutella, and peanut butter until fluffy.
  • Add powdered sugar, salt, and vanilla. Loosen with cream, a tablespoon at a time, to a spreadable, satin finish.
  • For a swirl effect, don’t overmix; streaks of Nutella and peanut butter are beautiful (and tasty).

Assemble

  • Place first layer on a stand. Spread a thick swoop of frosting.
  • Top with second layer; cover the entire cake.
  • Finish with rustic swoops. Scatter chopped peanuts, shaved chocolate, and a few torn mint leaves.

Chef Ed Tips

  • Hot coffee deepens chocolate flavor without coffee taste; hot water works if you prefer.
  • Room-temperature eggs help the batter emulsify and rise evenly.
  • If you bake in a 9×13, add 2–4 minutes to the bake time and serve from the pan.

Make it yours

  • Extra mint pop: fold 1–2 tablespoons of finely minced mint into the frosting.
  • Crunch move: tuck a thin layer of crushed chocolate-peanut candy between layers.
  • Lighter option: swap half the oil for Greek yogurt for a slightly tangier crumb.

Slice thick. Serve with cold milk—or a mint-kissed espresso. Enjoy, Chef!