Mint Chocolate Chip Cake
A delicious mint chocolate chip cake wrapped in a divine minty buttercream chock full of dark chocolate chunks.
- Prep time
- 25 min
- Cook time
- 38 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup unsalted butter (room temperature)
- 3 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 ½ teaspoon peppermint extract
- 1/2 cup Dark Chocolate (chopped)
- 1 drop green food coloring (Amount depends on brand of dye. Gel is recommended)
- 1 1/2 cup unsalted butter (room temperature)
- 5 cups confectioners' sugar
- 1/2 tsp salt
- 1 tsp peppermint extract
- 1/4 drop green food coloring (Amount depends on brand of dye. Gel is recommended. )
- 1/4 cup cream
- 2 tablespoons cocoa powder
- 1/2 cup dark chocolate (chopped, OR use mint Oreos)
- 1/2 cup dark Chocolate (chopped, OR use mint Oreos)
Instructions
- 1
For the Cake:
- 2
Preheat oven to 350 degrees F
- 3
Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well.
- 4
Beat butter and sugar until light and fluffy
- 5
Sift the dry ingredients together in a large bowl.
- 6
Beat the dry ingredients into the butter mixture until well-incorporated, scrape the bowl at least once.
- 7
Beat the wet ingredients together in a medium bowl.
- 8
Add the wet to the butter mixture and mix until just combined. Fold in dark chocolate chunks at the very end and mix.
- 9
Divide the mixture evenly into the cake pans
- 10
Bake for about 35 minutes or until the centers are springy to the touch and the edge is pulling away from the pan
- 11
For the Buttercream:
- 12
Beat the butter until light and fluffy. Add the confectioners' sugar, salt, extract, and cream then mix.
- 13
Reserve about 3/4 cup of the buttercream for the white dollops. Divide the remaining buttercream into two batches a large one for the green and a small one for the chocolate spiral.
- 14
Add green food coloring and chopped chocolate to one batch of buttercream and mix.
- 15
Add cocoa powder to another batch of buttercream.
- 16
Transfer both buttercreams into 2 piping bags. Add the green and cocoa buttercream to one bag. Snip off the tip.
- 17
For the Assembly:
- 18
Pipe the cocoa buttercream mixture between layers.
- 19
Sprinkle crushed mint Oreos or chopped chocolate onto the buttercream and add next layer of cake. Repeat above step.
- 20
Coat outside with green buttercream, smooth with an offset spatula.
- 21
Add a skirt of chopped chocolate around the bottom of the cake.
- 22
Pipe white buttercream dollops on top with an 869 tip