Single Chocolate Cake with Grasshopper Mint Frosting

I love that everything is colored green and flavored with mint this close to St. Patrick’s Day. One of my favorite combinations is chocolate and mint, so as you can imagine, I’m in heaven right now. I love Thin Mint Girl Scout Cookies, Grasshopper brownies, iced mint mochas, Andes Mints…you name it! Here’s my healthier chocolate cake with minty cream cheese frosting recipe so you can grab a little taste of the season too!

1 egg white

½ Tbs. unsweetened almond milk

½ Tbs. brewed coffee, cooled

1 ½ Tbs. unsweetened cocoa powder (I use Scharffen Berger)

2 Tbs. Splenda

1 Tbs. flour (I use white whole wheat)

¼ tsp. salt

¼ tsp vanilla extract

2 Tbs. bittersweet baking chunks (I use Scharffen Berger 70%)

1 wedge Laughing Cow light cream cheese (or 1 ½ Tbs. light cream cheese)

½ tsp. powdered sugar

½ tsp. crème de menthe syrup

1-2 drops green food coloring

~Preheat oven to 350 degrees F. Spray a ramekin with nonstick spray.

~In a small microwave-safe bowl, melt the chocolate chunks (approximately 30 seconds in the microwave) and set aside to cool.

~In a small bowl, combine the egg white, almond milk, and coffee. Add all of the dry ingredients and slowly stir until the ingredients are incorporated. Then, add the vanilla, and the cooled melted chocolate, stirring until completely mixed. Transfer batter to the prepared ramekin and bake for 25-28 min, until a test stick comes out clean. Let cool before frosting.

~Frosting: use a small spatula to combine the ingredients until well incorporated. Add food coloring to achieve the desired green shade. 

Strike up a conversation: What do you do to get into the St. Patrick’s Day spirit?