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Slice of mint chocolate chip cake garnished with chocolate chips and mint leaves

Mint Chocolate Chip Cake

A delightful blend of rich chocolate and refreshing mint that is easy to prepare and visually stunning, guaranteed to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Best at room temperature
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Key for moisture
  • 1 cup mint chocolate chips Adds the magic touch
Frosting Ingredients
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 0.25 cups heavy cream Adjust for spreading consistency
Ganache Ingredients
  • 1 cup chocolate chips
  • 0.25 cups heavy cream To melt with chocolate for ganache

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
  4. Stir in boiling water until well combined. The batter will be thin.
  5. Fold in mint chocolate chips gently.
  6. Pour batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  2. Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Frosting and Ganache
  1. For the frosting, beat softened butter until creamy. Gradually add powdered sugar and peppermint extract, adjusting with heavy cream for spreading consistency.
  2. Once cakes are completely cooled, place one layer on a serving plate and spread frosting on top, then add the second layer.
  3. For the ganache, melt chocolate chips with heavy cream over low heat until smooth. Pour over the cake, letting it drip down the sides.
Serving
  1. Garnish with extra mint chocolate chips. Serve and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or a week in the fridge. Can be frozen for up to 3 months.