
Mint Chocolate Chip Cake

Revisions

You’re still getting my delicious dark chocolate cake layers and an awesome mint buttercream.
Mint Buttercream

Feel free to email me at [email protected] if you have any questions or fill out the form below!
You’re still getting my delicious dark chocolate cake layers and an awesome mint buttercream.
Rich, dark chocolate cake layers with mini chocolate chips and mint buttercream.
Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside.
Evenly distribute the batter among the pans. For three 8-inch pans, I usually get about 15-16 ounces in each pan. For the four 6-inch pans, about 12 ounces in each pan.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for about 2 minutes.
Turn the mixer to low and gradually add the sifted powdered sugar.
Once the powdered sugar has been mixed in, add the mint extract, cream, salt and food coloring (if using). Turn the mixer to medium-high speed and beat for about 5 minutes.
Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.
Set aside 2 cups of buttercream and mix in 1/2 cup mini chocolate chips. You'll use this in between the layers.
Place the first cake layer on a cake board or cake plate top side up. Spread 1 cup of the buttercream mixed with the mini chocolate chips across the cake layer.
Place the second cake layer on top and spread the remainder of the mini chocolate chip filled buttercream. For the final cake layer, place it bottom side up.
Apply a thin layer of the buttercream around the entire cake as the crumb coat. Freeze the cake for about 10 minutes to set the crumb coat and lock in those pesky chocolate crumbs.
Continue to frost the cake with the remainder of the frosting.
Which brand of mint extract do you use? I used Watkins pure mint extract and it had more of a spearmint taste than I liked. Wondering if there is a better option.
I have used McCormicks and Lorann Oils. I think I like the Lorann brand the best.
Made this yesterday and I was wondering if 6-8 teaspoons of mint extract was incorrect? It seemed like a lot to me so I did 3t and it was way too much! The frosting tasted almost like toothpaste it was too strong. Since I’ve loved every cake I’ve ever made from you I was concerned this was a mistake or maybe different extracts are stronger than others? Honestly I’d do 1-2t max next time. (I used McCormicks) *side note when I made the Grasshopper Pie cake that frosting was amazing and only had one teaspoon mint extract.
Oh yeah, that seems like a typo! The Grasshopper Pie Cake is more current, so I’d definitely go by that and I’ll fix this recipe.
Como voce faz seu extrato de baunilha e de hortelã?
You don’t make it. You would buy them at the store!
Hello!
The description says the cake is mint chocolate but there isn’t a mint ingredient in the list, did you use a peppermint extract?
thank you so much!
Kelly
Uh oh! I’ll get that fixed. You can use mint or peppermint, whichever you like better – 1 tsp.