Cake - Mint Chocolate Chip Cake recipes
Author: Paula Dinan
Chocolate layer cake with mint buttercream frosting Fudgy mint chocolate cake smothered in mint chocolate chip buttercream. Layers of decadent chocolate cake topped with a silky mint chip buttercream.
Chocolate Cake with Fluffy Mint Chocolate Chip Buttercream
This Chocolate Cake with Fluffy Mint Chocolate Chip Buttercream features the best chocolate cake recipe ever, piled high with irresistibly fluffy mint flavored frosting. It’s crazy awesome!
Provided by: Brenda | A Farmgirl's Dabbles
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 23
Provided by: Brenda | A Farmgirl's Dabbles
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 23
Ingredients:
- FOR THE CHOCOLATE CAKE:
- unsalted butter, for preparing the pan
- 2 c. all-purpose flour, plus more for preparing the pan
- 2 c. sugar
- 3/4 c. cocoa powder
- 2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. espresso powder
- 1 tsp. kosher salt
- 1 c. buttermilk
- 1/2 c. vegetable oil
- 2 extra-large eggs, at room temperature
- 2 tsp. pure vanilla extract
- 1 c. freshly brewed hot coffee
- FOR THE FLUFFY MINT CHOCOLATE CHIP BUTTERCREAM:
- 1 c. unsalted butter, at room temperature
- 3 c. powdered sugar
- 1/8 tsp. kosher salt
- 3 T. half and half
- 2 tsp. mint extract (not peppermint!)
- 1 tsp. pure vanilla extract
- green food coloring, if desired (I used Americolor Leaf Green #111)
- 3 oz. (about 1/2 cup) finely chopped semi-sweet chocolate
Nutrition:
- Calories: 332 calories
- Carbohydrate: 46 grams carbohydrates
- Cholesterol: 38 milligrams cholesterol
- Fat: 16 grams fat
- Fiber: 1 grams fiber
- Protein: 3 grams protein
- Saturated Fat: 7 grams saturated fat
- Serving Size: 1 serving
- Sodium: 290 grams sodium
- Sugar: 35 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 8 grams unsaturated fat
- Preheat oven to 350° F. Butter the bottom and sides of a 9″ x 13″ pan. Line bottom of pan with parchment paper, and then butter the parchment paper. Add a bit of flour to coat the entire inside surface of the pan, tap out the excess, and set pan aside. This will allow you to turn the cake out onto a platter. If you want to leave the cake in the pan, skip the parchment paper and follow the rest of the steps.
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix on low speed to combine dry ingredients well.
- Add buttermilk, vegetable oil, eggs, and vanilla to dry mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add hot coffee to the cake batter. Once the coffee is incorporated, scrape the bottom of the bowl with a rubber spatula and then turn mixer speed to high and beat for 1 minute.
- Pour cake batter into the prepared pan. Bake for about 40 minutes, until the center is mounded and firmed up, and a toothpick inserted in the center comes out clean. Remove cake from oven and let cool for about 15 minutes. Place serving platter upside down on top of cake pan, and invert cake onto it. Let cake cool completely before spreading the top with the fluffy mint chocolate chip buttercream.
- In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add powdered sugar and salt, and beat on low to incorporate. Add half and half, mint extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add green coloring, if desired, and mix until incorporated. With a rubber spatula, fold in the chopped chocolate just before spreading over the chocolate cake.
Tags:
Moist Chocolate Fudge Mint Cake
Chocolate Fudge Mint Cake - Super moist and chocolaty !! baking powder • 1 teaspoon kosher
Duration: 14:52
Mint Chocolate Chip Cake
This Mint Chocolate Chip Cake is a mint lover's dream! Layers of decadent chocolate cake topped with a silky mint chip buttercream.
Provided by: Olivia
Total time: 155 minutes
Cook time: 35 minutes
Prep time: 120 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 19
Provided by: Olivia
Total time: 155 minutes
Cook time: 35 minutes
Prep time: 120 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder (sifted)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk (room temperature)
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla
- 5 large egg whites
- 1 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter (cubed, room temperature)
- 1 tsp mint extract
- 3 oz good quality dark chocolate (chopped)
- green color gel
- 2 oz good quality dark chocolate (finely chopped)
- 2 oz heavy whipping cream
Nutrition:
- Calories: 623 kcal
- Carbohydrate: 71 g
- Protein: 6 g
- Fat: 36 g
- Saturated Fat: 23 g
- Cholesterol: 100 mg
- Sodium: 411 mg
- Fiber: 3 g
- Sugar: 53 g
- Serving Size: 1 serving
- Cake:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
- Mint Chip Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch -- approx. 5-10mins).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add peppermint extract.
- Stop the mixer. Dip a toothpick into the green color gel then dip it into the frosting. Whip until smooth and evenly green. Add more color gel if desired.
- Fold in chopped chocolate.
- Ganache:
- Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake. See notes.
- Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Frost the top and sides of the cake.
- Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***
- Top with fresh mint if desired.
Chocolate cake with mint buttercream recipe
Chocolate layer cake with mint buttercream frosting
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 9 servings
Number of ingredients: 14
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 9 servings
Number of ingredients: 14
Ingredients:
- !Chocolate Cake
- 1 cup (227 grams) room temperature butter
- 1 1/4 cups (250 grams) sugar
- 4 eggs
- 1 tsp mint extract
- 1 3/4 cups (210 grams) all purpose flour
- 2 tsp baking powder
- 1/4 cup (20 grams) unsweetened cocoa powder
- !Mint Buttercream
- 1 cup (227 grams) room temperature butter
- 1 tsp mint extract
- 5 cups (600 grams) powder sugar
- ~ 1 tbsp Irish Cream coffee creamer
- mini chocolate chips (optional)
How to cook:
- !Chocolate Cake
- Heat the oven to 350F. Grease and flour two 9 inch pans. Shake off excess flour.
- In a mixing bowl cream butter and sugar until light and fluffy, for about 3 minutes.
- Add the mint extract and the eggs, one by one, stirring well after each addition.
- In a separate bowl whisk together the flour, baking powder and cocoa. Add the to the wet ingredients mixture.
- Stir until just combined.
- Divide the batter between the prepared pans and bake in preheated oven for about 25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pans before placing them on wire racks to cool completely.
- !Mint Buttercream
- In a mixing bowl cream the butter for 1 minute. Add the mint extract and, slowly, add the powder sugar, 1/2 cup at a time making sure the sugar is incorporated before adding more.
- When all the sugar is mixed in, add enough Irish Cream coffee creamer to make a fluffy airy buttercream.
- Spread half of the frosting on top of one of the cake layers.
- Place the 2nd cake layer and top with the remaining frosting.
- Sprinkle mini chocolate chips if you're using.
- Let the flavors combine for few hours before slicing it.
Mint Chocolate Chip Cake
Fudgy mint chocolate cake smothered in mint chocolate chip buttercream.
Provided by: Jenna Barnard
Total time: 27661853 minutes
Cook time: 40 minutes
Prep time: 40 minutes
Yields: 10 servings
Number of ingredients: 18
Provided by: Jenna Barnard
Total time: 27661853 minutes
Cook time: 40 minutes
Prep time: 40 minutes
Yields: 10 servings
Number of ingredients: 18
Ingredients:
- 1 3/4 cup (230g) all purpose flour *see notes for GF option
- 3/4 cup (65g) unsweetened cocoa powder (I recommend this one)
- 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
- 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
How to cook:
- Mint Chocolate Cake
- Preheat the oven to 350F and prepare either (3) 6″ round cake pans or (2) 8″ round cake pans. Coat in nonstick cooking spray and place a parchment paper round at the bottom of each pan. If you have cake sleeves, use those as well.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar and oil, followed by the eggs, vanilla, and peppermint extract.
- Now alternating with the dry ingredients and buttermilk, mix in the dry, buttermilk, dry, buttermilk, dry. Once smooth, stir in the hot water. The batter should be very thin now.
- Evenly distribute the batter among your cake pans. Bake for 35-40 minutes or until a toothpick in the center of each cake comes out clean.
- Allow the cakes to cool in their pans for about 30 minutes, then turn the cakes out onto a cooling rack and chill in the refrigerator for about 1 hour. If you need to store them overnight, let them cool completely at room temperature and then wrap in plastic wrap before chilling.
- Mint Chocolate Chip Buttercream
- Once the cakes have chilled, make the buttercream.
- In a large bowl using a hand or stand mixer with the whisk attachment, mix the butter until smooth.
- Mix in 1 cup of powdered sugar at a time, followed by the milk and extract.
- Now mix in your green food coloring, just until you get a light green pastel color. You can stop there or follow it up with 1 drop of blue gel food coloring and a half a drop of brown. This will give you a more natural mint color.
- Now for the chocolate, make sure it’s chopped as finely as possible without it turning into complete dust. If chopped by hand, you likely have a good mix of small bits and chocolate powder. Try not to add that much of the powdered chocolate into the buttercream. Scoop up about 1/2 cup of the chocolate with your hands and gently shake off any powdered bits. Fold into the buttercream and leave the remaining chocolate for decoration.
- To assemble, level off the cake layers if needed. Then spread an even layer of buttercream between each cake and chill for about 30 minutes to set. Then slather a thick layer of buttercream all around the outside and smooth out by hand. I recommend smoothing the sides with an offset spatula rather than a cake scraper as this will drag the chocolate chunks around. For more info, check out my post all about how to frost a layer cake.
- Now slice and enjoy!
