Mint Chocolate Chip Layer Cake
This Mint Chocolate Chip Layer Cake is such a fun flavor combination! I mean, how can you go wrong with a super moist mint chocolate cake? You really can’t.
This past weekend was the third weekend of the past four that I’ve been traveling on blog-related trips. I’ve been on an Ohio Diary Adventure, to San Francisco with some of my favorite bloggers and I just got back from a blogging conference yesterday afternoon. It’s been busy and hard to keep up with everything, but it’s also be been great to spend time with my fellow bloggers – both those I’ve known for a while and those that are new friends.
Now that all the traveling is over, it’s time to settle in and saddle up because my cookbook comes out in 15 DAYS!! It’s so crazy! I got my copies almost 2 weeks ago and I’ve put together a fun little preview of what’s in the book, if you want to check it out. If you haven’t pre-ordered yet, get on it! It’s just in time for Christmas too! 🙂
Sidenote – can you believe I’m even talking about Christmas yet? I can’t deal. But it’s going to come SO fast! Let’s not talk even go there… 🙂
Instead, let’s talk about this cake. It’s delicious on overdrive. SO good!
It’s made with layers of my favorite chocolate cake. It is literally the easiest chocolate cake you could ever make and it never disappoints. Every time I make it, it’s a huge hit. So moist and chocolatey. Plus, you basically just throw everything into a bowl and mix. #dreamrecipe
You’ll notice when you bake it that it bakes on a lower temperature than is typical. It’s totally ok – that’s not a typo. And although I used Hershey’s dark cocoa powder, you could definitely switch it out for regular cocoa powder too. Your call.
The cake is frosted with mint buttercream and layered with mint chocolate pieces. They are in between the cake layers and also used to decorate the cake. You could leave them out, but I love the extra mint flavor and mix of textures. I used Andes mint baking pieces, but mint chocolate chips or something similar would work as well.
This cake was definitely a hit! It’s super yummy and it’s hard to resist the combination of mint and chocolate. I was pretty in love with it. 🙂
Mint Chocolate Chip Layer Cake
Yield: 12-14 slices
2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) boiling water
1 1/2 cups (336g) butter
1 1/2 cups (284g) shortening
11 1/2 cups (1323g) powdered sugar
5 tbsp (75ml) water
1 tsp vanilla extract
1 tbsp mint extract
Green and yellow gel icing color
10 oz mint chocolate pieces
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides.
2. Add all the dry ingredients to a large bowl and whisk together to combine.
3. Add the eggs, milk and vegetable oil to the dry ingredients and mix well.
4. Add the vanilla to the boiling water and add to the batter. Mix on low speed until well combined.
5. Divide the batter evenly between the three cakes pans and bake at 300 degrees for about 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
6. Remove cakes from oven and allow to cool for about 5-10 minutes, then remove to cooling racks to cool completely.
7. While the cakes cool, make the frosting. Beat the butter and shortening together until smooth.
8. Slowly add about 1/2 of the powdered sugar, mixing until smooth between each addition of powdered sugar.
9. Add 3-4 tablespoons of water and the vanilla and mint extract to the frosting and mix until smooth.
10. Slowly add the remaining powdered sugar, mixing until smooth between each addition of powdered sugar.
11. Add additional water to the frosting as needed to get a smooth consistency, then color frosting with gel icing color.
12. When the cakes are cooled, use a large serrated knife to remove the domes from the tops of the cake layers so that they are flat.
13. Place the first layer of cake on your serving plate or on a cardboard cake circle.
14. Spread 1 cup (240g) of frosting into an even layer on top of the cake, then sprinkle 1/4 cup of mint chocolate pieces on top and press into the frosting.
15. Add the second layer of cake, then another cup (240g) of frosting and 1/4 cup of mint chocolate pieces.
16. Top the cake with the third layer of cake.
17. Frost the outside of the cake with the remaining frosting. For help getting a smooth finish, refer to my tutorial.
18. Press additional mint chocolate pieces into the sides of the cake and pipe a swirl border of frosting around the top edge of the cake. Sprinkle additional mint chips over the top of the cake, if desired.
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