Fresh Mint Chocolate Chip Cake
Tender and flavorful fresh mint chocolate chip cake layers with fresh mint buttercream.
Ingredients
FOR THE CAKE
- 1 3/4 cups (350 g) granulated sugar
- 2 tablespoons (6 g) fresh mint, chopped
- 1 cup (226 g) unsalted butter, room temperature
- 6 large egg whites, room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 3 cups (345 g) cake flour
- 1 tablespoon (10 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup mini chocolate chips
FOR THE BUTTERCREAM
- 6-8 fresh mint leaves,
- 2 cups (452 g) unsalted butter, slighly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1/4 cup (57.75 g) heavy cream,
- pinch of salt
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
FOR THE GANACHE
- 1/2 cup dark chocolate chips
- 1/4 cup heavy whipping cream
Instructions
FOR THE CAKE
- Combine the chopped fresh mint leaves and the granulated sugar. Massage the mint into the sugar for a few minutes and allow the sugar and mint to sit together in an airtight container for an hour or up to a few days. Use a mesh strainer to sift the sugar and remove the larger mint leaves.
- Preheat your oven to 325 degrees F. Spray three 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
- In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the mint infused sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
- Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
- Add the vanilla extract and beat until incorporated.
- With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream, followed by the mini chocolate chips.
- Divide the batter evenly between the three 6-inch pans (16 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
FOR THE BUTTERCREAM
- In a small saucepan, heat the cream and mint leaves on medium-low heat until it reaches a simmer. Turn heat off and allow the cream to cool to room temperature.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
- With the mixer on slow, gradually add the powdered sugar, followed by the mint infused heavy cream, and pinch of salt.
- Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
- Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
FOR THE GANACHE
- Heat the cream and the chocolate chips in a microwave safe bowl. Stir until smooth. Cool completely before using between cake layers.
ASSEMBLY
- Place the first cake layer top side up, in the center of the cake board.
- Spread about 1 cup of the the buttercream over the cake layer. Followed by a few tablespoons of the chocolate ganache.
- Place the second cake layer on top of the buttercream and spread more buttercream and then ganache across the layer.
- Place the final cake layer top side down on the buttercream and ganache.
- Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
- Once the crumb coat is set, continue frosting the cake with the remaining buttercream.