Start by preheating your oven to 350°F (175°C) and get your two 9-inch cake pans ready.

In a large mixing bowl of your stand mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar. Give it a good whisk so everything is evenly mixed.

In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth and glossy. Slowly pour this into the dry ingredients and mix gently at first, then increase the speed just a bit until it’s all combined.

Next comes the secret touch: slowly fold in the hot coffee by hand. Just a few gentle folds until the batter is smooth and shiny, and you’ll know it’s ready.

Divide the batter evenly into the prepared pans and give them a little shake so the surface is level.

Bake for about 35 minutes, but keep an eye on them, ovens can be sneaky. Use a toothpick to check: a few moist crumbs clinging to it means it’s done. Let the cakes cool slightly in the pans, then transfer them to a wire rack to cool completely.

While the cakes are cooling, it’s frosting time. Beat the salted butter with the powdered sugar until light, fluffy, and dreamy. Stir in the mint extract for that refreshing pop, then add the milk gradually, a spoonful at a time, until your frosting spreads smoothly but isn’t runny. Add green food coloring drop by drop until you hit that perfect minty shade.

To assemble, place one cake layer on your serving plate and spread a generous layer of frosting on top. Place the second layer over it, then cover the whole cake with the remaining frosting.

Use a spatula or the back of a spoon to make soft swirls, peaks, or gentle waves, the little imperfections make it look homemade and inviting. Slice, serve, and enjoy each rich, minty, chocolatey bite.