Mint Chocolate Chip Cake Recipe
Mint Chocolate Chip Cake: A Refreshing Delight for Chocoholics
If you’re a fan of the classic combination of mint and chocolate, this Mint Chocolate Chip Cake is sure to become your new favorite dessert! With its refreshing mint flavor and decadent chocolatey goodness, this cake is a treat for both the eyes and the taste buds. Perfect for birthdays, celebrations, or simply as a delightful indulgence, this cake will impress and delight anyone who takes a bite. So, let’s dive into the world of minty-chocolatey bliss with this Mint Chocolate Chip Cake recipe!
Ingredients:
For the Cake:
– 2 cups all-purpose flour
– 1 and 1/2 cups granulated sugar
– 1 cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon peppermint extract
– 1/2 cup unsweetened cocoa powder
– 1 and 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup mini chocolate chips
For the Mint Buttercream Frosting:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons milk
– 1 teaspoon peppermint extract
– Green food coloring (optional)
– Chocolate chips or chocolate shavings for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, until well incorporated.
4. Mix in the vanilla extract and peppermint extract, ensuring they are well combined.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition.
7. Fold in the mini chocolate chips into the batter.
8. Divide the batter evenly between the prepared cake pans.
9. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Mint Buttercream Frosting:
1. In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Mix in the milk, peppermint extract, and green food coloring (if using), until the frosting reaches your desired consistency and color.
Assembling the Cake:
1. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand.
2. Spread a layer of the mint buttercream frosting on top of the cake layer.
3. Place the second cake layer on top and frost the entire cake with the remaining mint buttercream frosting.
4. Garnish with chocolate chips or chocolate shavings, if desired.