Mint Chocolate Cake | Life, Love and Sugar

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This mint chocolate cake is made up of three layers of completely moist chocolate cake crammed and frosted with a candy, refreshing mint buttercream dappled with chopped chocolate! It’s so scrumptious and a mint-chocolate lover’s dream!

Why You’ll Love This Mint Chocolate Cake Recipe

Mint and chocolate is a superb taste mixture and this mint chocolate cake turns it into essentially the most superb cake. It has essentially the most superb taste and simply melts in your mouth. It’ll have everybody coming again for seconds. Listed here are only a few causes this mint chocolate chip cake ought to be the following one you make.

• Irresistible taste combo. When cooling mint and nostalgic chocolate come collectively, magic occurs. And this cake does it so properly. The splendidly moist, wealthy chocolate cake pairs with the refreshing mint buttercream like one thing out of a dream.
• So moist. I used my favourite chocolate cake right here. It’s so moist and flavorful.
• Easy mixing technique. This is likely one of the best desserts on the market when it comes to mixing technique. No fancy beating or creaming and it’s all carried out in a single bowl!
• A web site to see. The gorgeous minty inexperienced of the chocolate-speckled frosting subsequent to the deep brown, virtually black, of the chocolate ganache is difficult to maintain your eyes off of.

Elements You’ll Want

Head on over to the shop and seize the next elements for this mint chocolate cake recipe. Listed here are a number of notes about crucial ones. You’ll discover precise measurements within the recipe card under.

Chocolate Cake Layers

• All-purpose flour – Remember to measure your flour precisely for finest outcomes. I all the time suggest a meals scale, however the spoon and degree technique is the following finest.
• Pure unsweetened cocoa powder – You might use Dutch-processed cocoa powder for a richer, deeper chocolate taste, however take into account that the layers could not rise fairly as a lot.
• Baking soda – The baking soda provides this cake the right rise and texture. No want for baking powder right here.
• Eggs – Remember to use massive eggs, not medium or additional massive.
• Milk – I exploit 2%, however it’s also possible to use complete milk, and even buttermilk.
• Vegetable oil – The vegetable oil on this cake makes it so splendidly moist. Don’t swap it out for melted butter. The end result isn’t the identical.
• Sizzling water – The recent water helps the chocolate bloom into full taste.

Mint Frosting

• Unsalted butter – Begin with room temperature butter. If it’s too chilly, you’ll end up with a lumpy frosting.
• Powdered sugar – For an incredible frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nevertheless, you may cut back the quantity if’d you prefer to. You simply don’t need the buttercream to be too skinny to maintain the cake layers in place. If you wish to cut back it, I’d suggest lowering every little thing else as properly, in equal components.
• Vanilla extract and mint extract – Utilizing each helps hold the mint from being an excessive amount of and giving toothpaste vibes.
• Salt – You don’t have so as to add salt, however it may assist to chop down on the sweetness.
• Semi-sweet chocolate – One other sort of chocolate can be tremendous too. You might even use Andes mint items.

Chocolate Drip

• Semi-sweet chocolate chips – I’d follow semi-sweet chocolate. One other sort can change the ganache consistency.
• Heavy whipping cream – Don’t swap for milk or one thing else. The fats content material of the heavy cream is vital right here.

The best way to Make Mint Chocolate Cake

Right here’s a primary rundown of how one can make this minty, chocolaty layer cake. Don’t overlook to scroll to the recipe card under for extra detailed directions.

Make the Muffins

• Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the perimeters.
• Mix the dry elements. Whisk collectively the flour, sugar, cocoa powder, baking soda, and salt.
• Add the moist elements. Combine within the eggs, milk, and vegetable oil. Combine collectively the vanilla and scorching water after which combine it into the batter.

• Bake. Divide the batter between the cake pans and bake for 30-33 minutes.
• Cool. Enable the desserts to chill of their pans for 10 minutes earlier than transferring to cooling racks to chill fully.

Make the Buttercream

• Make the buttercream base. Beat the butter till clean after which combine in half of the powdered sugar adopted by 3 tablespoons of heavy cream, the vanilla extract, and the mint extract. Combine within the remaining powdered sugar and salt adopted by a bit additional heavy cream in case your frosting is simply too thick.
• Make it colourful. Combine the gel icing shade to paint into the buttercream.
• Add the chocolate. Sift out any powdered items from the chopped chocolate after which combine the chopped chocolate into the buttercream.

Assemble and Enhance the Cake

• Stack, fill, and frost. Take away the domes from the cooled cake layers, place one layer on a cake plate, and unfold 1 cup of frosting over it. High with the second cake layer and frost that layer with 1 cup of frosting. Repeat with the final layer. Frost the skin of the cake.
• Make the chocolate ganache. Warmth the heavy cream till simply boiling and pour it over the chocolate chips. Allow them to sit for 2-3 minutes after which whisk till clean.
• Enhance. Drizzle the chocolate ganache across the fringe of the cake, then unfold the rest excessive of the cake. As soon as the ganache has firmed up a bit, pipe the remaining frosting across the high fringe of the cake. Garnish with additional chopped chocolate, if desired.

Ideas for Success

• HOT water. The temperature of the water performs a vital function in serving to deliver out the complete chocolate taste of the cocoa powder.
• Get the frosting proper. Don’t be afraid so as to add a bit additional heavy cream to skinny out the frosting if wanted. Have a learn by my submit on how one can get the proper frosting consistency for extra.
• Completely coloured buttercream. I prefer to run the chopped chocolate for the frosting by a mesh sieve to take away any powdery chocolate bits that may discolor the buttercream.
• Cool fully. Don’t try and frost the cake layers till they’ve cooled fully. The frosting will soften and slide off.
• Make it fairly. I extremely encourage you to do some finding out earlier than you stack, frost, and embellish this cake. My posts on how one can degree a cake and how one can stack a cake will aid you obtain a symmetrical layer cake. As well as, this tutorial for frosting a clean cake and my submit on making a chocolate drip cake will train you how one can embellish like a professional.
• Enable the ganache to agency up. After adorning the cake with chocolate ganache, permit it to agency up a bit earlier than piping the remaining frosting across the high edge. If the ganache is simply too runny, it’ll adhere to the frosting and make a little bit of a large number.

The best way to Retailer Mint Chocolate Chip Cake

• Counter or fridge. Retailer the cake in an air-tight cake service or wrap it in a double layer of plastic wrap. In the event you go the plastic wrap route, use toothpicks to prop the plastic away from any decorations. Alternatively, organize slices in a single layer in an hermetic container. As soon as hermetic, you may depart this cake out at room temperature for as much as 24 hours or retailer it within the fridge for as much as 5 days.
• Freezer. Pop the cake within the freezer for a few hours to agency up earlier than wrapping the entire thing in a double layer of plastic wrap. You may as well organize slices in a freezer-safe, hermetic container and retailer it that means. It’ll hold within the freezer for as much as 3 months. Enable the cake to thaw within the fridge earlier than diving in.

Extra Mint Chocolate Desserts

In the event you love the mix of cooling mint and wealthy chocolate as a lot as I do, you must strive these different recipes as properly. Completely happy baking!

Print

Recipe

Mint Chocolate Cake

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  Creator: Lindsay
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  Prep Time: 1 hour quarter-hour
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  Cook dinner Time: 35 minutes
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  Complete Time: 1 hour 50 minutes
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  Yield: 12-14 Slices
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  Class: Cake
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  Methodology: Oven
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  Delicacies: American

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Description

This mint chocolate cake is made up of three layers of completely moist chocolate cake crammed and frosted with a candy, refreshing mint buttercream dappled with chopped chocolate! It’s so scrumptious and a mint-chocolate lover’s dream!

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Elements

Chocolate Cake Layers

• 2 cups (260g) all-purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 massive eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) boiling water

Mint Frosting

• 2 1/2 cups (560g) unsalted butter, room temperature
• 10 cups (1150g) powdered sugar
• 3–6 tbsp (45ml-90ml) heavy whipping cream
• 2 tsp vanilla extract
• 2–3 tsp mint extract
• Pinch of salt
• Inexperienced and blue gel icing shade
• 6 oz semi-sweet chocolate, finely chopped

Chocolate Drip

• 3 oz (1/2 cup | 85g) semi-sweet chocolate chips
• 1/4 cup heavy whipping cream

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Directions

Make the Muffins

1. Preheat oven to 300°F (148°C). Put together three 8-inch cake pans with parchment paper circles within the backside, and grease the perimeters.
2. Add flour, sugar, cocoa powder, baking soda and salt to a big bowl and whisk collectively.
3. Add the eggs, buttermilk and vegetable oil to the dry elements and blend till properly mixed.
4. Add vanilla to the new water, then pour into the batter. Combine till properly mixed. The batter will probably be very skinny.
5. Divide batter evenly between desserts pans and bake for 30-33 minutes, or till a toothpick comes out with a number of crumbs.
6. Take away desserts from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill fully.

Make the Buttercream

1. Add the butter to a mixer bowl and beat till clean.
2. Add about half of the powdered sugar and blend till properly mixed and clean.
3. Add 3 tablespoons of heavy cream, the vanilla extract and the mint extract and blend till properly mixed and clean.
4. Rigorously add the remaining powdered sugar and blend till properly mixed clean. Add the salt and extra heavy cream, as wanted, to get the proper consistency of frosting.
5. Add the gel icing shade to paint the buttercream.
6. Earlier than including the chopped chocolate to the buttercream, attempt to transfer all of the tiny little powdery bits of chocolate, in order that they don’t discolor the buttercream. I used a tremendous mesh sieve.
7. Add the chopped chocolate to the buttercream and stir collectively till properly mixed.

Assemble and Enhance the Cake

1. As soon as desserts are cool, take away cake domes from high with a big serrated knife. See my recommendations on how one can degree a cake and how one can stack a cake. Place first layer of cake on cake plate.
2. Unfold about 1 cup of buttercream on high in a fair layer.
3. Add second layer of cake and one other cup of buttercream. Unfold buttercream into a fair layer.
4. Add ultimate layer of cake on high and frost the skin of the cake with the remaining buttercream. Be at liberty to make use of my tutorial for frosting a clean cake. Set cake apart.
5. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my recommendations on making chocolate ganache).
6. Warmth the heavy whipping cream within the microwave simply till it begins to boil, then pour it over the chocolate chips. Enable it to sit down for 2-3 minutes, then whisk till clean.
7. Drizzle the chocolate ganache across the fringe of the cake, then pour the rest of the ganache on high of the cake and unfold evenly. I like to make use of a squeeze bottle for drizzling across the edges. See my recommendations on making a chocolate drip cake.
8. Enable the ganache to agency up a bit, then pipe the rest of the frosting across the high fringe of the cake. I used Ateco tip 809. End off the cake some extra chopped chocolate, if desired.
9. Retailer the cake in an air-tight cake service or properly coated. You’ll be able to depart it at room temperature for as much as 24 hours, then refrigerate the cake. The cake is finest when served at room temperature and holds up properly for 4-5 days.

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Diet

• Serving Dimension: 1 Slice
• Energy: 1069
• Sugar: 124.2 g
• Sodium: 372.3 mg
• Fats: 56.5 g
• Carbohydrates: 143.3 g
• Protein: 6 g
• Ldl cholesterol: 118.3 mg