A mint lovers dream, this mint chocolate chip cake is layers of dark chocolate cake filled and covered with creamy mint chocolate chip buttercream! It looks like ice cream… but it’s really cake!
I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army. Three days and two nights at the Edelweiss Resort all on the Army’s dime. When they offer these kinds of weekends – you don’t tell the Army no. You say, THANK YOU and enjoy yourself!
Unfortunately, by going on this retreat I’ll be missing my dear friend Chasity’s birthday on Sunday. Sad, yes. BUT – being the awesome friend I am… I’m making her birthday cake before I head out of town! Her husband asked me last week if I’d make the cake for her and of course I jumped at the chance. Chasity’s favorite flavors are mint & chocolate chip. No lie about this too. We went to Poland together last weekend and stopped in Dresden and she ate two giant scoops of mint chocolate chip ice cream. She LOVES this stuff! (PS Sorry, Chasity for calling you out on the ice cream haha!)
I started with a basic two layer 8-in chocolate cake. You can use any recipe you like… for a quick cake, I like chocolate fudge box mix or you can use my favorite recipe for chocolate cake. Since most of the awesomeness of this cake comes from the frosting and the decorations… the cake part wasn’t my primary focus. I frosted the cake with buttercream – but kicked it up a million notches by adding mint and chocolate chunks to create the mint chocolate chip aspect of the cake. For garnish I made a mint chocolate bark that was super simple yet so darn yummy. Overall – this cake ruled!
- Click on this LINK for the RECIPE
- 1 cup unsalted butter, room temperature
- ½ cup shortening
- 2lbs powdered sugar
- 1 Tbsp mint extract
- ⅛ tsp salt
- ¼ cup heavy cream
- Wilton Food Coloring Gel – Green
- 1 cup semi-sweet chocolate, chopped
- 4oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 Tbsp butter
- 1 Tbsp vanilla
- Click on this LINK for the RECIPE
- Make ½ the recipe for the chocolate cake using the recipe in the link above.
- Cover and freeze layers for several hours or overnight.
- Cream butter and shortening together until smooth.
- Add the powdered sugar 1 cup at a time, beating well after each addition.
- Mix in the mint, salt, and heavy cream. Scrape the sides of the bowl and beat on high for 4-5 minutes or until light and fluffy. If the mixture is too thick, add more heavy cream.
- Add the food coloring and mix until the color is uniform.
- Fold in the chocolate chunks.
- Place chocolate chunks in a medium glass bowl.
- In a small sauce pan, heat the milk, butter and vanilla until it boils.
- Pour immediately over the chocolate and let stand for 2 minutes.
- Using a metal spoon, stir slowly and gently until all the chocolate has melted making sure not to incorporate any air into the ganache.
- Follow the recipe found in the link above.
- Trim off the rounded edges of the top of both layers of cake.
- Using an offset spatula, spread a ½ inch layer of buttercream over the first layer of cake. Make sure to spread it flat and evenly all the way across the edge of the cake.
- Spread a thin crumb coat of buttercream around the outside of the cake. Refrigerate for 15 minutes.
- Generously spread more buttercream around the outside of the cake until you have about a ½ inch layer of frosting. Smooth out the buttercream.
- Prepare the ganache on the top of the cake in the center. Using an offset spatula, gently bring the ganache to the edge of the cake and let it pour over. Start by pouring a small amount of ganache, you can always add more if necessary.
- Garnish with a stack of mint chocolate chip bark.