My daughter made this cake for my birthday because she knows I love mint chocolate chip. It was out of this world. The cake was so moist and the combination of mint and chocolate was divine. I think this will be my go-to cake for my birthday for now on!
Mint Chocolate Chip Cake
Ingredients
- Cake:
- 2 cups white sugar
- 1 3/4 cup all-purpose flour
- 1 cup unsweetened Dutch-process cocoa powder (I used Hershey Special Dark)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- Frosting:
- 2 sticks salted butter slightly softened
- 1/3 cup heavy cream
- 2 teaspoons mint extract
- 1 teaspoon vanilla extract
- Drop or two of green food coloring
- 4 cups powdered sugar sifted
- 2 oz semisweet chocolate finely chopped
Instructions
- Preheat oven to 350 degrees.
- Grease and flour 2 eight or nine-inch pans, set aside.
- In a mixing bowl combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined.
- Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes.
- Slowly stir in the boiling water.
- Pour batter evenly into prepared pans and bake for 30 -40 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove cakes from the oven. Allow to cool in pans for about 10 minutes, then remove to finish cooling on wire racks.
- To make the frosting:
- In a mixing bowl, beat butter, cream, and both extracts on medium speed until smooth.
- Slowly add powdered sugar and mix until just combined.
- Add food coloring and increase mixer speed to medium-high and beat for about minute until frosting is light, smooth, and fluffy.
- If frosting is too thick, add another Tablespoon or two of cream and beat for 30 more seconds. Add chopped chocolate and mix on low until incorporated.
- Frost cooled cake.
- Refrigerate cake until serving.
- Enjoy!
Notes
Do not sub chocolate chips for chopped chocolate in frosting -- it will make the cake very difficult to frost. Use your favorite type of chocolate bar
To make frosting the cake easier: wrap the cakes in plastic wrap and or refrigerate for an hour or two before frosting. It will make the cakes more firm, which is easier for handling and it also makes your cakes moister.
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