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Mint Chocolate Chip Cake Recipe

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4.2 from 82 reviews

This Mint Chocolate Chip Cake is a decadent and refreshing dessert combining rich cocoa layers with a smooth, pastel green mint chocolate chip buttercream. Featuring moist chocolate cake infused with peppermint extract and filled with finely chopped chocolate chips in a creamy buttercream, this cake is perfect for celebrations or a special treat.

  • Total Time: 1 hour 10 minutes plus chilling time (about 2 hours total including chilling)
  • Yield: 10 servings

Ingredients

Cake

  • 1 3/4 cup (230g) all purpose flour (see notes for GF option)
  • 3/4 cup (65g) dutch process cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup (360g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 3/4 cup (190ml) buttermilk, room temp
  • 3/4 cup (175ml) hot water

Mint Chocolate Chip Buttercream

  • 1 1/2 cups (330g) unsalted butter, room temp
  • 4 cups (480g) powdered sugar
  • 1-2 tbsp milk
  • 1 tsp peppermint extract
  • 3-4 drops green gel food coloring (blue and brown gel coloring optional)
  • 4 oz dark or semisweet chocolate, finely chopped

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C) and prepare your cake pans by coating three 6-inch pans or two 8-inch pans with nonstick cooking spray and lining the bottoms with parchment paper. Use cake sleeves if available to ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and oil until well blended. Add the eggs one at a time, then stir in the vanilla and peppermint extracts.
  4. Alternate Adding Dry and Wet Mixtures: Gradually mix in the dry ingredients and buttermilk alternately beginning and ending with the dry ingredients (dry, buttermilk, dry, buttermilk, dry). Stir until smooth after each addition.
  5. Add Hot Water: Pour in the hot water and mix gently. The batter will be thin, which is expected and results in a moist cake.
  6. Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in their pans for 30 minutes, then remove and place on wire racks to cool completely. Chill in the refrigerator for about one hour to firm up. For longer storage, cool fully at room temperature, wrap tightly in plastic wrap, and refrigerate.
  8. Make the Buttercream: Using a hand or stand mixer fitted with a whisk attachment, beat the softened butter until smooth and creamy.
  9. Add Powdered Sugar: Gradually add powdered sugar, about one cup at a time, beating well after each addition. Incorporate the milk and peppermint extract, mixing until smooth and spreadable.
  10. Color the Frosting: Add green gel food coloring drops to achieve a light pastel green. For a more natural mint color, add one drop of blue and half a drop of brown gel food coloring, mixing gently.
  11. Prepare Chocolate Chips: Finely chop the dark or semisweet chocolate into small pieces. Carefully remove powdered chocolate dust by shaking off excess bits. Fold about half a cup of the chopped chocolate into the buttercream, reserving the rest for decorating.
  12. Assemble the Cake: Level the cake layers if necessary. Spread an even layer of buttercream between each layer, then chill the assembled cake for 30 minutes to set.
  13. Frost the Cake: Apply a thick layer of buttercream around the entire cake. Smooth the sides gently by hand or with an offset spatula to avoid moving chocolate chunks around, and decorate with remaining chocolate pieces if desired.
  14. Serve: Slice the cake and enjoy the cool refreshing mint chocolate chip flavors combined with rich cocoa cake layers.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour blend in equal measure.
  • Room temperature ingredients help create a smoother batter and better texture.
  • Using cake sleeves helps the cakes bake evenly without doming.
  • The hot water thins the batter, resulting in a moist and tender crumb.
  • Chilling the cakes after baking makes them easier to frost and assemble.
  • Adjust the frosting color by varying the amount of gel coloring to match your preference.
  • To avoid gritty frosting, remove powdered chocolate dust before folding the chocolate chips into the buttercream.
  • Use an offset spatula to frost the cake gently to keep chocolate pieces intact in the frosting.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/mint-chocolate-chip-cake-recipe/