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Mint Chocolate Chip Cake Recipe

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4.2 from 8 reviews

This Mint Chocolate Chip Cake captures the refreshing flavors of mint chocolate chip ice cream in a moist, chocolatey cake layered and frosted with a creamy mint butter frosting. The cake is infused with fresh mint for a vibrant taste, complemented by semisweet chocolate chips melted into the batter. Finished with a pale green mint frosting and garnished with mint sprigs and mini chocolate chips, it’s a delightful dessert perfect for mint lovers.

Ingredients

Cake

  • Baking spray with flour
  • Parchment paper
  • 1/2 cup boiling water
  • 4 mint sprigs, bruised
  • 2/3 cup semisweet chocolate chips
  • 1/3 cup canola oil
  • 1/3 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups (about 5 3/4 oz.) all-purpose flour
  • 1 1/3 cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder

Frosting

  • 2 cups (16 oz.) unsalted butter
  • 12 large mint leaves, bruised
  • 4 cups (about 12 oz.) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 to 4 tablespoons heavy whipping cream
  • Mint green liquid food coloring

Garnish

  • Mint sprigs
  • Mini chocolate chips

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Coat two 8-inch round cake pans with baking spray and line with parchment paper for easy removal. In a heatproof bowl, combine 1/2 cup boiling water with 4 bruised mint sprigs, letting them steep for 10 minutes to infuse the water with mint flavor. Remove and discard the mint sprigs. Stir in 2/3 cup semisweet chocolate chips and let stand for 2 minutes until melted. Mix until smooth, then whisk in 1/3 cup canola oil, 1/3 cup sour cream, 3 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and uniform.
  2. Mix Dry Ingredients: In a large bowl, combine 1 1/3 cups all-purpose flour, 1 1/3 cups granulated sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder. Stir to mix well. Gradually add the wet chocolate mixture to the dry ingredients, stirring just until combined to avoid overmixing.
  3. Bake the Cake: Evenly divide the batter between the two prepared pans, about 2 cups per pan. Bake in the preheated oven for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then remove them and place on wire racks to cool completely, approximately 1 hour.
  4. Prepare the Frosting: In a small saucepan over low heat, combine 2 cups unsalted butter and 12 bruised large mint leaves. Cook, stirring often, until the butter melts and begins to foam, about 15 minutes. Remove from heat, discard the mint leaves, and transfer the butter to a heatproof bowl. Refrigerate until it re-solidifies but is still soft, about 1 1/2 hours.
  5. Beat the Frosting: Using a stand mixer fitted with the paddle attachment, beat the mint-infused butter on medium-high speed until light and fluffy, approximately 2 minutes. Lower speed to low and gradually add 4 cups powdered sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon kosher salt, and 2 tablespoons heavy cream until combined. Increase speed to medium-high and continue beating for about 2 minutes until fluffy, adding additional heavy cream 1 teaspoon at a time to reach your desired frosting consistency. Beat in 1 drop of mint green liquid food coloring, adding more if needed to get a pale green color.
  6. Assemble the Cake: Spread 1 cup of the frosting evenly between the two cake layers. Then spread a thin layer on the top and sides of the cake to crumb-coat it, smoothing with a spatula. Chill the cake with the remaining frosting for 30 minutes.
  7. Finish Frosting and Garnish: After chilling, spread the remaining frosting on the top and sides of the cake generously. Chill again until the frosting firms up enough for clean cutting, about 1 hour. Decorate with fresh mint sprigs and mini chocolate chips as garnish just before serving.

Notes

  • Bruising the mint sprigs and leaves helps release their flavor into the cake and frosting.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • The mint butter frosting requires time in the refrigerator to solidify, be sure to allow this cooling step for proper texture.
  • Use a wooden pick or skewer to test for doneness without overbaking the cake.
  • Adjust the amount of food coloring to achieve the preferred shade of mint green.

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