Chocolate Cake with Fluffy Mint Chocolate Chip Buttercream
User Reviews
4.5
Chocolate Cake with Fluffy Mint Chocolate Chip Buttercream
Description
Chocolate Cake with Fluffy Mint Chocolate Chip Buttercream starts with a moist chocolate base made from all-purpose flour, sugar, cocoa powder, baking agents, and a hint of espresso powder to enrich the chocolate flavor. Hot coffee is incorporated into the batter to enhance the depth and keep the cake tender. The cake is baked in a prepared pan, creating a firm yet soft crumb.
The buttercream frosting blends unsalted butter with powdered sugar, half and half, and mint extract—distinct from peppermint—to deliver a light, whipped texture. Finely chopped semi-sweet chocolate folded into the frosting adds texture and chocolate bursts throughout. Green food coloring may be added to emphasize its minty character.
This cake is well suited for serving at gatherings and can be paired simply with coffee or as a special treat on its own. The frosting's airy quality balances the cake's dense crumb, providing a layered tasting experience from rich chocolate to refreshing mint.
Ingredients
- FOR THE CHOCOLATE CAKE:
- butter for preparing the pan, unsalted
- 2 c. all-purpose flour plus more for preparing the pan
- 2 c. sugar
- ¾ c. cocoa powder
- 2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. espresso powder
- 1 tsp. kosher salt
- 1 c. buttermilk
- ½ c. vegetable oil
- 2 egg at room temperature, extra-large
- 2 tsp. vanilla extract pure
- 1 c. coffee freshly brewed, hot
- FOR THE FLUFFY MINT CHOCOLATE CHIP BUTTERCREAM:
- 1 c. butter at room temperature, unsalted
- 3 c. powdered sugar
- ⅛ tsp. kosher salt
- 3 T. half and half
- 2 tsp. mint extract not peppermint!
- 1 tsp. vanilla extract pure
- green food coloring if desired (I used Americolor Leaf Green #111)
- 3 oz. chocolate about 1/2 cup, finely chopped, semi-sweet
Instructions
FOR THE CHOCOLATE CAKE:
- Preheat oven to 350° F. Butter the bottom and sides of a 9″ x 13″ pan. Line bottom of pan with parchment paper, and then butter the parchment paper. Add a bit of flour to coat the entire inside surface of the pan, tap out the excess, and set pan aside. This will allow you to turn the cake out onto a platter. If you want to leave the cake in the pan, skip the parchment paper and follow the rest of the steps.
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix on low speed to combine dry ingredients well.
- Add buttermilk, vegetable oil, eggs, and vanilla to dry mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add hot coffee to the cake batter. Once the coffee is incorporated, scrape the bottom of the bowl with a rubber spatula and then turn mixer speed to high and beat for 1 minute.
- Pour cake batter into the prepared pan. Bake for about 40 minutes, until the center is mounded and firmed up, and a toothpick inserted in the center comes out clean. Remove cake from oven and let cool for about 15 minutes. Place serving platter upside down on top of cake pan, and invert cake onto it. Let cake cool completely before spreading the top with the fluffy mint chocolate chip buttercream.
FOR THE FLUFFY MINT CHOCOLATE CHIP BUTTERCREAM:
- In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add powdered sugar and salt, and beat on low to incorporate. Add half and half, mint extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add green coloring, if desired, and mix until incorporated. With a rubber spatula, fold in the chopped chocolate just before spreading over the chocolate cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 332kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 38mg | 13% |
| Sodium | 290mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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