MINT-CHOCOLATE CHIP CAKE RECIPE | ALLRECIPES
Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.
Provided by mrs.embee
Categories Desserts Cakes Chocolate Cake Recipes
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts : Calories 751.6 calories, CarbohydrateContent 112.2 g, CholesterolContent 70.8 mg, FatContent 34.8 g, FiberContent 3.6 g, ProteinContent 5.6 g, SaturatedFatContent 17.7 g, SodiumContent 453.1 mg, SugarContent 96.4 g
MINT CHOCOLATE CHIP CAKE RECIPE - FOOD.COM
Saw this online at raspberricupcakes.com and made for my son's birthday. Absolutely fantastic! Be sure to check out her beautiful pictures of the finished cake. The chocolate cake recipe is the Devil's Food cake from David Lebovitz. The frosting tastes just like mint chocolate chip ice cream! Instead of cake flour, I subbed all-purpose flour and replaced 3T with cornstarch which worked well. The original recipe suggests chopping chocolate in a food processor. I do not recommend this, it's too hard to chop uniformly. I used 150 g Ghiradelli double chocolate bittersweet chocolate chips, which is slightly less than 1 cup. Regular semisweet chocolate chips would work just fine. This is not a difficult cake to make or decorate.
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Butter and line the base of two 9-inch cake pans with waxed paper.
- Sift together the cocoa, flour, salt, baking soda, and baking powder.
- In a large bowl, beat the butter and sugar about 5 minutes until smooth and creamy. Add the eggs, one at a time, and beat until fully combined.
- Combine the coffee and milk. Stir half of the flour mixture into the butter mixture. Stir in all of the coffee and milk. Add remaining flour mixture, mix until smooth.
- Pour batter in prepared pans. Bake for about 25 minutes, or until cake tester comes out clean. Watch closely, chocolate cakes dry out quickly with overbaking. Cool in pans about 5 minutes. Remove cake layers from pans and place on wire racks to cool completely.
- Frosting: Beat butter until fluffy and smooth. Add sifted powdered sugar, beating until combined. Add peppermint extract to taste and green food coloring as desired. Stir in chocolate pieces. Frost cake layers.
- To decorate as suggested, I carefully broke pieces off sugar cones until they were about 3 1/2 inches and, using my cookie scoop, made small scoops of frosting for mini "ice cream" cones to top cake. Serve at room temperature.
Nutrition Facts : Calories 679.1, FatContent 39.1, SaturatedFatContent 24.3, CholesterolContent 113.8, SodiumContent 629.1, CarbohydrateContent 85, FiberContent 3.7, SugarContent 64.5, ProteinContent 5.5
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