Chocolate cakes made with high-quality neutral oil outcompete those made with butter when it comes to the moistness factor.To boost the flavor even further, we added coffee and a pop of peppermint extract to the batter.Think of this recipe as a transformation of your favorite ice cream flavor into a moist, light, and absolutely decadent cake.

Top it all off with Mint Chip Buttercream and get ready to celebrate.Mint Chip Sheet Cake Print Recipe Pin Recipe Makes 1 (11x8-inch) cake Ingredients  2¼ cups (281 grams) all-purpose flour1 cup (85 grams) unsweetened cocoa powder, plus more for dusting2½ teaspoons (12.5 grams) baking soda1½ teaspoons (2 grams) instant espresso powder1¼ teaspoons (6.25 grams) baking powder1¼ teaspoons (3.75 grams) kosher salt2½ cups (500 grams) granulated sugar1 cup (240 grams) plain whole yogurt, room temperature⅔ cup (149 grams) neutral oil¼ cup (60 grams) heavy whipping cream, room temperature2 large eggs (100 grams), room temperature2 large egg yolks (37 grams), room temperature1 teaspoon (6 grams) vanilla bean paste¼ teaspoon (1 gram) peppermint extract*1¼ cups (300 grams) hot strong brewed coffeeMint Chip Buttercream (recipe follows)Garnish: finely chopped bittersweet chocolate InstructionsPreheat oven to 350°F (180°C).Butter a 17¼x12½-in

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