chocolate impeach-mint cake

Howdy. For Donald Trump’s first impeachment, I made this cake. I decided to mark his second impeachment with a redo. And since folks have asked for the recipe (okay, one folk), I decided to write it up here because this is easier than Facebook.

The basic recipe is the chocolate cake from Mark Bittman’s How to Bake Everything. I’ve tweaked it for mintiness.

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I mean, who wouldn’t love a piece of this?


  • 1 stick butter, softened
  • 2 cups flour, sifted!
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1/4 to 1/2 cup of Andes creme de menthe baking chips (can be found in chocolate chip section of grocery store)
  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 1/4 cup milk

Frosting (it’s a Texas sheet cake frosting, for those who care):

  • 6 tablespoons milk
  • 5 tablespoons cocoa
  • 1/4 cup Andes chips
  • 1 stick butter
  • 4 cups powdered sugar (or thereabouts)
  • vanilla, if you’d like
  1. Heat oven to 350. Grease pan(s). I use a 13×9 Pyrex, but this could fill two 9-inch or three 8-inch pans.
  2. Melt the unsweetened chocolate, the Andes chips, and the chocolate chips over low heat. (Bittman says using a double boiler would work too; I’ve never done that for this cake. Just use low heat.) When the chocolate is just about melted (I do it until melted), remove from heat and continue to stir until smooth.
  3. Cream butter and sugar for several minutes. I let it go in my stand mixer and get other ingredients gathered.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Your butter/sugar mix should be nice and “fluffy.” Beat in the egg yolks one at time. (Set the whites aside. We’ll come back to them.) Add the vanilla and then the melted chocolate mixture. Mix well.
  6. Stir the dry ingredients into the chocolate mix a little at a time, alternating with the milk.
  7. Whisk your egg whites that were set aside with an electric mixer until they hold soft peaks. This is really important. I used to not do this long enough; once I started actually getting them nice and peaky, that made all the difference.
  8. GENTLY FOLD the egg whites into the cake batter. Do this with a spoon by hand, not with a stand mixer or electric mixer. Do not whisk violently or enthusiastically. You just put a lot of air into your eggs; don’t knock it out now! Be nice, loving. Take your time. Think about the people who will enjoy your cake. Think about how you would swaddle a newborn baby and use that same care and attention as you GENTLY FOLD the egg whites into the batter. Do not rush this process. GENTLY FOLD so that you don’t see any egg whites; they are fully but lovingly incorporated into the batter.
  9. Put batter into pans and bake. The sheet cake (13×9) takes about 25 minutes. Check it at 20. If you’re doing 8- or 9-inch layers, they will take about 30 minutes; again, check a little before that. In addition to sticking something into the cake to see if it’s done, listen to it. Yep, put your ear next to the cake and listen. (You’ve watched Bake Off, right? Some of those bakers do this and they’re awesome. And they know things.) If you hear it bubbling away like crazy, it’s not done yet. If you hear some bubbling but not a whole lot, it’s most likely good to go. Listening to cake has become my go-to method of determining doneness, and it actually works really well.
  10. Make your frosting: Combine the milk, butter, cocoa, and Andes chips in a saucepan. (I use a 2-qt. one.) On medium-low heat, stir/whisk until the ingredients are combined, the butter is melted, and everything is smooth. Remove from heat. Stir in the powdered sugar 1/4 to 1/2 cup at a time. Whisk hard. You don’t want clumps of powdered sugar. Keep adding powdered sugar until the frosting gets to a consistency you like. I prefer mine to be nice and gooey but not liquid. If you let this mixture sit, it’ll form a skin, and the top will crackle. So don’t let it sit in the pan. Once you’ve got the consistency you like, pour it on the cake. If it needs help spreading, use a spatula to help move it around the cake.
  11. Enjoy immensely.

If you don’t want a minty cake, leave out the Andes bits in everything.