Mint Chocolate Chip Cake
User Reviews
5
Mint Chocolate Chip Cake
Description
This cake features a batter made from all-purpose flour, sugar, baking soda and powder, and butter beaten until fluffy. Egg whites, vanilla, sour cream, milk, and peppermint extract provide moisture and flavor. Dark chocolate chunks are folded in for bursts of chocolate amid the mint.
After baking in three 6-inch pans, the layers are frosted with a buttercream combining butter, confectioners' sugar, peppermint extract, cream, cocoa powder, and dark chocolate or mint Oreos for texture and added chocolate-mint flavor. The frosting is divided for color layering and decoration.
The cake requires careful measuring, particularly of flour, to achieve the right texture. Gel food coloring is preferred for vibrant green hues. The recipe can be scaled for different pan sizes by doubling or tripling the ingredients. Sour cream can be substituted with whole milk yogurt without noticeable difference.
Adjust flour measurement carefully using a scale or the spoon-and-level method to avoid dense cake.Gel food colorings provide stronger green color than liquid types; add coloring gradually to reach desired hue.The recipe can be doubled for 8-inch pans or tripled for 9-inch pans.Whole milk yogurt can replace sour cream with minimal impact on cake texture or flavor.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup butter room temperature, unsalted
- 3 egg white
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk whole
- 1 ½ teaspoon peppermint extract
- 1/2 cup dark chocolate chopped
- 1 drop green food coloring Amount depends on brand of dye. Gel is recommended
For the Buttercream:
- 1 1/2 cup butter room temperature, unsalted
- 5 cups confectioners' sugar
- 1/2 tsp salt
- 1 tsp peppermint extract
- 1/4 drop green food coloring Amount depends on brand of dye. Gel is recommended.
- 1/4 cup cream
- 2 tablespoons cocoa powder
- 1/2 cup dark chocolate chopped, OR use mint Oreos
For the Assembly
- 1/2 cup dark chocolate chopped, OR use mint Oreos
Instructions
For the Cake:
- Preheat oven to 350 degrees F
- Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well.
- Beat butter and sugar until light and fluffy
- Sift the dry ingredients together in a large bowl.
- Beat the dry ingredients into the butter mixture until well-incorporated, scrape the bowl at least once.
- Beat the wet ingredients together in a medium bowl.
- Add the wet to the butter mixture and mix until just combined. Fold in dark chocolate chunks at the very end and mix.
- Divide the mixture evenly into the cake pans
- Bake for about 35 minutes or until the centers are springy to the touch and the edge is pulling away from the pan
For the Buttercream:
- Beat the butter until light and fluffy. Add the confectioners' sugar, salt, extract, and cream then mix.
- Reserve about 3/4 cup of the buttercream for the white dollops. Divide the remaining buttercream into two batches a large one for the green and a small one for the chocolate spiral.
- Add green food coloring and chopped chocolate to one batch of buttercream and mix.
- Add cocoa powder to another batch of buttercream.
- Transfer both buttercreams into 2 piping bags. Add the green and cocoa buttercream to one bag. Snip off the tip.
For the Assembly:
- Pipe the cocoa buttercream mixture between layers.
- Sprinkle crushed mint Oreos or chopped chocolate onto the buttercream and add next layer of cake. Repeat above step.
- Coat outside with green buttercream, smooth with an offset spatula.
- Add a skirt of chopped chocolate around the bottom of the cake.
- Pipe white buttercream dollops on top with an 869 tip
Notes
- Adjust flour measurement carefully using a scale or the spoon-and-level method to avoid dense cake.
- Gel food colorings provide stronger green color than liquid types; add coloring gradually to reach desired hue.
- The recipe can be doubled for 8-inch pans or tripled for 9-inch pans.
- Whole milk yogurt can replace sour cream with minimal impact on cake texture or flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Serving | 156g | |
| Calories | 785kcal | 39% |
| Carbohydrates | 83g | 28% |
| Protein | 7g | 14% |
| Fat | 48g | 74% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 126mg | 42% |
| Sodium | 428mg | 18% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 86g | 172% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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