Mint Chocolate Chip Cake

This Mint Chocolate Chip Cake is the perfect blend of cool mint and rich chocolate, creating a refreshing and indulgent dessert. With layers of moist mint-flavored cake speckled with chocolate chips, and a creamy, mint buttercream frosting, this cake is ideal for special occasions or when you’re in the mood for something a little different. The cake is topped with a smooth chocolate ganache and extra chocolate chips for a delightful crunch, making each bite a balanced combination of texture and flavor. Whether you’re a fan of mint or chocolate, this cake will satisfy your sweet cravings.

Ingredients:

For the Cake:

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp peppermint extract
• 1 cup whole milk
• 1/2 cup mini chocolate chips

For the Mint Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar
• 1 tsp peppermint extract
• 2-3 tbsp heavy cream
• Green food coloring (optional)

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

For Garnish:

• Extra mini chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and peppermint extracts. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Stir in the mini chocolate chips.
3. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Buttercream: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, until fully combined. Mix in the peppermint extract and a few drops of green food coloring if desired. Add heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
5. Assemble the Cake: Place one cake layer on a serving plate. Spread a thick layer of mint buttercream over the top. Add the second cake layer and frost the entire cake with the remaining buttercream.
6. Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir until smooth.
7. Decorate the Cake: Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Sprinkle extra chocolate chips on top if desired.
8. Chill and Serve: Refrigerate the cake for about 30 minutes to set the ganache before serving.

Enjoy your delicious Mint Chocolate Chip Cake!