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Mint Chocolate Chip Cake

Mint Chocolate Chip Cake: Indulge in a Minty Chocolate Dream

Discover the delightful Mint Chocolate Chip Cake, a perfect blend of rich chocolate and refreshing mint, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a GF option.
  • 1.75 cups Granulated Sugar Brown sugar brings a deeper flavor if preferred.
  • 0.75 cups Dutch-Processed Cocoa Powder Use unsweetened cocoa powder as a swap if needed.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1 teaspoon Baking Powder Check for freshness.
  • 0.5 teaspoon Salt Can be omitted if following a low-sodium diet.
  • 0.5 cups Vegetable Oil Melted butter enhances richness.
  • 1 cup Buttermilk Milk with vinegar or lemon juice works as a substitute.
  • 1 cup Hot Water Enhances cocoa flavor.
  • 3 large Eggs For vegan options, consider flax eggs or applesauce.
  • 1 teaspoon Vanilla Extract Almond extract can substitute for a unique twist.
For the Mint Chip Buttercream
  • 4 large Egg Whites Aquafaba can be used as a vegan alternative.
  • 1 cup Unsalted Butter Softened.
  • 1 teaspoon Mint Extract Peppermint extract gives a stronger kick.
  • 4 ounces Good Quality Dark Chocolate Semi-sweet can be used if preferred.
  • 1 teaspoon Green Color Gel Optional for decoration.
For the Ganache
  • 1 cup Heavy Whipping Cream Consider half-and-half for a lighter alternative.

Equipment

  • stand mixer
  • Cake pans
  • Heat-proof bowl
  • spatula
  • Wire Rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare three 6-inch round cake pans by greasing and dusting them with cocoa powder.
  2. In a stand mixer, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the vegetable oil, buttermilk, hot water, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and mix on low speed until just combined.
  5. Distribute the batter among the prepared pans and bake for 30-35 minutes.
  6. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  7. Prepare the mint chip buttercream by whisking egg whites and sugar over simmering water to create a meringue.
  8. Add softened butter and mint extract to the meringue, then fold in chopped dark chocolate.
  9. Prepare the ganache by heating dark chocolate and heavy cream, stirring until melted.
  10. Assemble the cake by layering buttercream between the cooled cake layers and frosting the entire cake.
  11. Decorate with the ganache and garnish with mint leaves or chocolate shavings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1.5mg

Notes

Store in an airtight container for up to 5 days or freeze layers wrapped in cling film for up to 3 months.

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