This is the only Mint Chocolate Chip Cake recipe you will ever need! Dark chocolate cake is the perfect vessel for this minty buttercream. YUM!
I know I’ve mentioned this every June since I started Everyday Made Fresh…but I’m gonna say it again…June is birthday month for us, with 3 out of the 4 of us, celebrating birthdays in this month.
It starts with Kayla, and ends with me. I usually bake three cakes in June, and every year I try to do something different. Zack’s cake last week was this perfect S’mores Cake…a graham cracker cake, milk chocolate buttercream, and topped with a marshmallowy meringue topping. It was fantabulous!
I have wanted to make my birthday cake flavor for a very long time. However, every time my birthday rolled around, I would always opt for something different. This year though, I followed through, and wow.
Seriously y’all, if you LOVE mint chocolate anything, this cake is for you.
The cake itself is dark chocolate, from my oh-so-popular Double Dark Chocolate Cake recipe. (it was my birthday cake last year) It’s rich chocolate flavor lends itself perfectly to the sweet mint buttercream.
I chose the dark because sometimes cake can be too sweet, ya know? Especially when it’s topped with the sweetness of a buttercream frosting. I didn’t want this cake to be over the top sweet, and I knew that dark chocolate cake was the way to go.
The mint buttercream…well there was a disaster behind that one! I really wanted to make a Swiss Meringue Buttercream. Why? Who the heck knows! To sound fancy? Perhaps.
However, I followed the directions to a T, for a minty recipe that I found, and it failed. First it got too warm. (note to self, try again when it’s winter, MAYBE) Then, I tried to rescue it following several recommendations, by placing it in the fridge, then it was too cold. I tried whipping it to warm it back up, which semi-worked, but by then I really think it was ruined, and I tossed it out. The flavor was great, but the texture was all wrong. 🙁
Have you managed to make a killer swiss meringue buttercream? What’s your secret? Do you have an awesome recipe? I’d love to read it!
I chose mini chocolate chips, because mini is always better, right?! Actually, I chose mini, because I wanted to place a layer of them between the two layers of cake, on the mint buttercream.
The regular size ones would have just been a bit too much. These were perfect, lending that perfect mint “chocolate chip” bite.
Y’all, I am no cake decorator, and totally don’t claim to be. My secret is literally using a plastic tool that came with my lazy susan style cake pedestal. I can’t get a smooth edge 99% of the time, so this helps me hide my imperfections.
I then use a spoon to swirl the top, because again, I’m not a cake decorator. Then those chocolate chips on top, they really help hide anything that may be amiss up there.
Someone actually ask me one time about my cake decorating stuff, (thanks for being impressed!) and I’m working slowly on a post for that. 🙂
How did I get this color green? I mixed a neon green and regular green food dye. Liquid, not the gel. I started with the neon, and it was too funky, so I dropped in a couple of drops of the regular green, and whipped it up, and wallah, this pretty color came together.
Mint Chocolate Chip Cake Ingredients:
- Flour, salt, baking powder, and baking soda – all regular parts of any cake recipe.
- Dark cocoa powder – this is just for a super dark chocolate flavor. You can use regular cocoa powder, if you’d like. I personally like the darkness.
- Butter and Sugar – again, these are the usual suspects of a cake recipe.
- Eggs – can’t bake many cakes without these.
- Buttermilk – this really helps keep the cake moist. It’s a must have in a lot of cake recipes, and one that I won’t substitute.
- Canola oil – this also helps lend to a super moist cake.
- Vanilla extract – it helps build flavor to this mint chocolate chip cake.
- Black coffee – believe me this is a secret in lot’s of chocolate cakes – it helps boost that chocolate flavor, without tasting like coffee!
Out of buttermilk? Here’s a quick fix:
In a measuring cup, pour in 1 tablespoon of lemon juice, and then fill the buttermilk up to the 1 cup mark. Stir. I allow mine to sit for no more than a minute or two.
Here are some more cakes to impress your friends and family with:
- Strawberry Chocolate & Peanut Butter Cake
- S’mores Cake
- Fresh Strawberry Cake with Strawberry Buttercream
- 1/2 heavy whipping cream
- 4 to 5 cups powdered sugar
- 2 teaspoons peppermint extract
- 1 stick butter, softened to room temperature
- 1 3/4 cup flour
- 1 teaspoon salt
- 1 stick butter, softened to room temperature
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 cup Dark Cocoa Powder
- 2 cups sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup hot black coffee
- Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
- In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
- Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
- Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
- In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
- While the mixer is on low, pour in the peppermint extract. Once incorporated, start adding the powdered sugar slowly. I usually add the heavy whipping cream when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
- Frost completely cooled cakes.
Optional: Add 1 cup of mini chocolate chips between the layers, on top of the frosting. Top with additional 1/2 cup of mini chocolate chips. *I used semi-sweet.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 880Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 55mgSodium: 428mgCarbohydrates: 176gFiber: 1gSugar: 160gProtein: 4g