Made this today, was really good and super moist!I am curious on the butter measurement for mint butter cream, I’m assuming it’s supposed to be 1/2 cup like it states in the instructions instead in 1/4 cup (1/2 stick). Very rich flavor.

Hi Eve! I hadn’t made this cake in 2 years and was surprised to see your comment. And very grateful! Thank you for the awesome feedback. I have updated the recipe to NOT include the egg yolk, that was definitely not a necessary ingredient. And thank you for your tips. 🙂

Not bad. I made it today and it is pretty good. I was surprised by how moist the cake actually was! It was very soft and creamy and really good.

I made the chocolate buttermilk cream, but I omitted the raw egg yolk because I really don’t like the idea of eating raw egg.

What I did was mix up all of the ingredients mix them with the mixer until combined (they were still pretty soupy at this point) and then put the bowl in the fridge until it hardened a bit. I think it was about 30 min. Then I mixed with the mixer until it was a bit fluffy and voila you get a thick and creamy chocolate buttermilk cream sans egg yolk. Hope this can help someone.

So yeah not a bad recipe. Worth a try for anyone who wants to attempt to make it. Can probably tweak a few more things in the recipe to make it more to your liking as well; I know I will.

(It’s also worth mentioning that I’m not a baking expert or anything, just a gal who wants to eat chocolate cake lol).

I am amazed at the remarks/questions. This is by far the best chocolate cake I’ve ever made…and for that matter, ever tasted. I am no novice cook…have many years baking experience and I’m here to tell you this recipe is spot on. This will be my go-to recipe for any chocolate cake in the future. Make it exactly as it’s written. If you’re concerned about a raw egg yolk, then buy pasteurized eggs (or Google search how to pasteurize at home). Cake all over your oven?…you used the wrong size pan or measured something wrong. Four layer cake from two pans?…read the instructions…you split the layers. One stick of butter to 4 c. powdered sugar?…yes, and then add the milk to thin (or cream, even better). It’s just for the filling. Geez people…SMH…

This cake looks amazing as I love mint. Too me this should bring the mint taste right home. I am making this, this weekend! If the family is lucky I might leave a taste for them.