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 stuffed 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 probably the most superb cake. It has probably the most superb taste and simply melts in your mouth. It’ll have everybody coming again for seconds. Listed below are just some causes this mint chocolate chip cake ought to be the subsequent one you make.

• Irresistible taste combo. When cooling mint and nostalgic chocolate come collectively, magic occurs. And this cake does it so nicely. 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 methodology. This is among the best muffins on the market by way of mixing methodology. No fancy beating or creaming and it’s all completed in a single bowl!
• A website to see. The attractive 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.

Substances You’ll Want

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

Chocolate Cake Layers

• All-purpose flour – Make sure you measure your flour precisely for finest outcomes. I at all times advocate a meals scale, however the spoon and stage methodology is the subsequent finest.
• Pure unsweetened cocoa powder – You might use Dutch-processed cocoa powder for a richer, deeper chocolate taste, however remember that the layers could not rise fairly as a lot.
• Baking soda – The baking soda offers this cake the right rise and texture. No want for baking powder right here.
• Eggs – Make sure you use massive eggs, not medium or further massive.
• Milk – I take advantage of 2%, however you may also 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 consequence isn’t the identical.
• Scorching water – The new 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 a fantastic frosting and piping consistency, I like to recommend utilizing the quantity listed within the recipe. Nevertheless, you’ll be able to scale 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 scale back it, I’d advocate lowering the whole lot else as nicely, in equal components.
• Vanilla extract and mint extract – Utilizing each helps preserve the mint from being an excessive amount of and giving toothpaste vibes.
• Salt – You don’t have so as to add salt, however it will probably assist to chop down on the sweetness.
• Semi-sweet chocolate – One other kind of chocolate could be superb too. You might even use Andes mint items.

Chocolate Drip

• Semi-sweet chocolate chips – I’d follow semi-sweet chocolate. One other kind 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 necessary right here.

Learn how to Make Mint Chocolate Cake

Right here’s a fundamental rundown of methods to make this minty, chocolaty layer cake. Don’t neglect to scroll to the recipe card under for extra detailed directions.

Make the Desserts

• Prep. Preheat the oven to 300°F, line the bottoms of three 8-inch cake pans with parchment paper, and grease the edges.
• Mix the dry substances. Whisk collectively the flour, sugar, cocoa powder, baking soda, and salt.
• Add the moist substances. Combine within the eggs, milk, and vegetable oil. Combine collectively the vanilla and sizzling 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 muffins to chill of their pans for 10 minutes earlier than transferring to cooling racks to chill utterly.

Make the Buttercream

• Make the buttercream base. Beat the butter till easy 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 little bit further heavy cream in case your frosting is just too thick.
• Make it colourful. Combine the gel icing coloration 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 Beautify 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 easy.
• Beautify. 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 prime fringe of the cake. Garnish with further chopped chocolate, if desired.

Suggestions for Success

• HOT water. The temperature of the water performs a vital function in serving to convey out the total chocolate taste of the cocoa powder.
• Get the frosting proper. Don’t be afraid so as to add a little bit further heavy cream to skinny out the frosting if wanted. Have a learn by my submit on methods to get the fitting 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 utterly. Don’t try to frost the cake layers till they’ve cooled utterly. 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 beautify this cake. My posts on methods to stage a cake and methods to stack a cake will provide help to obtain a symmetrical layer cake. As well as, this tutorial for frosting a easy cake and my submit on making a chocolate drip cake will educate you methods to beautify like a professional.
• Enable the ganache to agency up. After adorning the cake with chocolate ganache, enable it to agency up a bit earlier than piping the remaining frosting across the prime edge. If the ganache is just too runny, it is going to adhere to the frosting and make a little bit of a large number.

Learn how 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. If you happen to 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’ll be able to 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 can too organize slices in a freezer-safe, hermetic container and retailer it that means. It’s going to preserve 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

If you happen to love the mixture of cooling mint and wealthy chocolate as a lot as I do, it’s important to attempt these different recipes as nicely. Completely happy baking!

Print

Recipe

Mint Chocolate Cake

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  Writer: Lindsay
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  Prep Time: 1 hour quarter-hour
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  Prepare dinner Time: 35 minutes
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  Complete Time: 1 hour 50 minutes
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  Yield: 12-14 Slices
• 
  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 stuffed 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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Substances

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 coloration
• 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 Desserts

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 edges.
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 substances and blend till nicely mixed.
4. Add vanilla to the new water, then pour into the batter. Combine till nicely mixed. The batter might be very skinny.
5. Divide batter evenly between muffins pans and bake for 30-33 minutes, or till a toothpick comes out with a number of crumbs.
6. Take away muffins from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill utterly.

Make the Buttercream

1. Add the butter to a mixer bowl and beat till easy.
2. Add about half of the powdered sugar and blend till nicely mixed and easy.
3. Add 3 tablespoons of heavy cream, the vanilla extract and the mint extract and blend till nicely mixed and easy.
4. Fastidiously add the remaining powdered sugar and blend till nicely mixed easy. Add the salt and extra heavy cream, as wanted, to get the fitting consistency of frosting.
5. Add the gel icing coloration 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 superb mesh sieve.
7. Add the chopped chocolate to the buttercream and stir collectively till nicely mixed.

Assemble and Beautify the Cake

1. As soon as muffins are cool, take away cake domes from prime with a big serrated knife. See my recommendations on methods to stage a cake and methods to stack a cake. Place first layer of cake on cake plate.
2. Unfold about 1 cup of buttercream on prime in an excellent layer.
3. Add second layer of cake and one other cup of buttercream. Unfold buttercream into an excellent layer.
4. Add ultimate layer of cake on prime and frost the skin of the cake with the remaining buttercream. Be at liberty to make use of my tutorial for frosting a easy 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 easy.
7. Drizzle the chocolate ganache across the fringe of the cake, then pour the rest of the ganache on prime 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 prime fringe of the cake. I used Ateco tip 809. End off the cake some further chopped chocolate, if desired.
9. Retailer the cake in an air-tight cake service or nicely 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 nicely 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