Chocolate Cake with Mint Chocolate Chip Frosting {Crazy Cooking Challenge}

Chocolate Cake with Mint Chocolate Chip Frosting

When Tina from Mom’s Crazy Cooking informed us that this month’s challenge was chocolate cake, I was a tad concerned. This will be shocking and slightly disheartening to many of you but I am not a chocolate cake fan. Please hold back your judgement, disgust and gasps. It’s just too rich for me. But I didn’t want to miss out on the fun so I decided to bite the bullet and see if I could find a chocolate cake that we would truly enjoy. I thought the frosting could really make a difference for us so I went for one that I knew we would love.

After lots of searching, I came across this chocolate cake made by Aimee at Shugary Sweets and I knew I had found it! After reading that the frosting tasted like mint chocolate chip ice cream I thought I might die. That’s my favorite flavor so it had to find out for myself…and she is totally right. The frosting was amazing and so was the chocolate cake. The coffee in the cake batter really enhanced the richness of the chocolate.
DSC_08Chocolate Cake with Mint Chocolate Chip Frosting
Although I don’t make layered cakes too often, I have learned a few tips when it comes to icing them. The first is to place strips of wax paper under the first cake layer on the cake stand/plate so that you don’t get any frosting on it. After frosting the cake, all you have to do is pull out the wax paper and you have a perfectly clean cake stand.
Chocolate Cake with Mint Chocolate Chip Frosting
Another tip I have learned is placing the top cake layer upside down so that the bottom of the cake will be the top of the cake. This provides a nice, flat surface on the top of the cake to frost.
Chocolate Cake with Mint Chocolate Chip Frosting

I passed along some of the cake to friends and also got rave reviews from them so you definitely need to give this a try!
Chocolate Cake with Mint Chocolate Chip Frosting
Make sure to check out Aimee’s other amazing eats and treats here…umm, Pumpkin Pound Cake with Caramel Walnut Sauce? Sign me up!

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Chocolate Cake with Mint Chocolate Chip Frosting
recipe from Shugary Sweets

FOR THE CAKE:

1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 1/2 cup flour
9 Tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup milk

FOR THE FROSTING:

1 cup butter, softened
8 cup powdered sugar
1/2 tsp peppermint extract
1/2 cup milk plus 2 Tbsp
11 oz dark chocolate chunks (62%cacao) or mini chocolate chips
1/8 tsp green food coloring gel

FOR THE GANACHE:

3/4 cup heavy cream
1 1/2 cup semisweet chocolate morsels
1/4 tsp peppermint extract

1. In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside. In measuring cup, mix coffee and milk together. Set aside.

2. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (about 3 additions of each).

3. Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.

4. For frosting, in food processor, pulse dark chocolate until small bits (not powder)! Set aside.

5. In mixer, beat butter, powdered sugar and milk (slowly add the milk, you may not need it all) for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate or chocolate chips.

6. Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake.

7. For the ganache, heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract. Stir until smooth and completely combined. Allow ganache to cool then pour over chocolate cake.

Recipe linked to Mangia Monday, Tasty TuesdayTotally Tasty Tuesday and These Chicks Cooked.

109 thoughts on “Chocolate Cake with Mint Chocolate Chip Frosting {Crazy Cooking Challenge}

  1. Beautiful cake, Meg! Mint Chocolate Chip Ice Cream is a favorite of mine too. I love coffee and chocolate, they are a great combination.

    Neat idea sharing some Tips and Tricks for layer cakes.

    I am a CCC participant too.

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  2. This is so funny – we used a really similar recipe for this month’s CCC!! Yours looks fantastic! I love the green colour you got in your icing. I used cheap grocery store colouring so my green wasn’t nearly as vibrant.

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    • Is there anything I could substitue for the coffee? I’m just not a fan of the coffee flavor in the slightest. Or do you think I could leave it out altogether?
      Thanks~

      Like

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  4. Looking forward to trying this recipe! My kids love mint chocolate chip. One question… It says (8) cups of powdered sugar for the frosting. Must be a typo. What is the correct measurement? Thx :)

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  5. I don’t drink or eat coffee so I was wondering if there was some kind of substitution that you could think of? Thanks for this post, it’s so beautiful!!! I really love mint so I can’t wait to try it!

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    • You can just replace the coffee with water. The coffee just deepens the flavor of the chocolate and since coffee is just flavored water it will work perfectly. Thanks for stopping by and for such a nice compliment! I hope that you enjoy this cake as much as we did!

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  6. made this today with a Duncan hines chocolate cake mix- tasted good at room temp, a ton better cold…. so delicious! even with a box mix.

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    • I made this tonight and the cake totally fell apart into mostly crumbs. There was no way to frost it because it was so crumbly. I watched it close and it is still moist so I know I didn’t over cook it. So disapointed!

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  7. Just wanted to let everyone know that I made this cake and it was AWESOME!!! :) My hubby and 4 year old daughter LOVE green ice cream ( that is what my daugther calls it) My hubby is not a big fan of chocolate…so because the cake was made for him for his b-day and the cake was already choc. I left off the ganache…the frosting REALLy does taste like mint choc.chip ice cream.

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  10. The frosting is more like icing. It’s going all over the place I had to freeze it just to be able to put it on the cake. I should of just bought frosting and added the peppermint and green to it.

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    • Found this through Pinterest! I’m a cake decorator, and I think I see the problem with the icing recipe. Standard buttercream uses 1 stick (1/2 cup) butter to 1 lb (4 cups) powdered sugar and 1-2 tbsp TOTAL liquid, just enough to help it smooth and thin to a spreadable consistency. Your recipe uses 2 sticks butter (1 cup) to 2 lbs powdered sugar (8 cups), but adds a whole 1/2 cup plus 2 tbsp milk AND another tsp or so of liquid flavor/color – entirely too much liquid. I suggest beating the softened butter and sugar together, add your flavorings, then add only as much milk as needed to get the consistency you want. Shouldn’t be any more than 1/4 cup total liquid. Hope that helps!

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  11. I want to make this but rather than a cake, I want to do cupcakes– looks like a lot of frosting, should I just halve the ingredients?

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  12. Yum! Thanks, made this today for my mint choc loving sister’s Birthday. Swapped dairy ingredients for non dairy, halved the peppermint icing, flagged the choc chips, its still decadent, easy to make and looks great.

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  13. The recipe for the cake was amazing. The frosting? AWFUL. It ran everywhere. I looked up other frosting recipes that call for only 1/3 cup butter, 2 tbs of milk, and maybe 3 cups of sugar. I don’t know if you typed something on wrong, but I followed the directions and it was separating and dripping everywhere. I don’t see how freezing it will help, at some point it will go back to room temperature and be watered down again. Ugh!

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  14. I made the mint frosting tonight and it’s to die for! I got tired so I’m going to make the ganache in the morning. I’m wondering though, do I let the ganache cool to almost room temperature before pouring on top of the mint buttercream frosting? Seems like since I’m supposed to heat up the cream to almost boiling the ganache will be very hot and will melt the buttercream if poured on right away. Just wondering how long you waited before adding the final frosting. So excited to taste the final product!!!

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  15. Made this for my daughter’s 9th birthday sleepover and it was a hit! I did use a boxed cake mix and the frosting separated (I now realize how to fix that after reading the comments!). But, even with the melty frosting the girls loved it!

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  16. Rats. I should have listened to myself. I thought to myself, “I should really cool the ganache before pouring it on the cake.” but the instructions didn’t say to do that, so I didn’t. Now I have a melted icing/ganache disaster. *sigh* I’m sure it will taste amazing, but it doesn’t look happy.

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      • Cooling the cake might work, too, now that I think about it. I live in a hot area, so I bet my cake was already on the edge of melting. Humidity might make a difference, too. So many factors to consider with this sort of thing!

        I haven’t cut into the actual cake, but I’ve been snacking on the leftover icing and it’s pretty awesome. :) My husband is going to wonder if I got in a fight with the cake when he sees it. LOL!

        Like

    • It hardened up somewhat but not to the point of magic shell. It wasn’t runny at all. If you want it to harden completely, you can keep the cake in the fridge (we did this with about half of it and I really liked it cold but I prefer cold cake).

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      • I made the cake yesterday and must say I’m overwhelmed how great it turned out! It is really easy to make and just delicious. However I have to admit that I couldn’t bring myself to use as much powdered sugar as described (seriously: 8 cups of sugar is almost frightening! ;-) I did it with 4 cups only and really found it more than sweet enough…

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  17. Since I was taking it to a potluck, a couple of hours away, I made this cake in a 9×13 dish. I also cut the mint buttercream in half and it was the perfect amount when you leave the cake in the dish. Didn’t cut the ganache recipe in half though. The leftover ganache was delicious over ice cream! :)

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  18. i made this tonight for my moms birthday and it was the most amazing cake ever! mint chocolate chip is her favorite and she just about died when she tasted this. i completely and totally recommend everyone to make this!

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  19. This cake was very good but very rich. I think it could be baked in a 9 x 13 pan and the mint ganach drippled over the top. would also be easier to frost. A box cake mix would work. I didn’t use all the frosting so made cake (brownie) balls with the frosting and some brownie crumbs I had saved in the freezer

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  21. Still don’t know how to use pin it so writing down on cards,Im learning this slowly on my own but I know I have at least 2 of my daughters who would love this I love to bake and when I figure this stuff out I will try to share some of my own successful recipes

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  24. This is my all time favorite cake! My mom would make it for my birthday when I was younger, but I haven’t had it since and have been trying to track down the recipe. This is exactly like I remember it! Can’t go wrong with chocolate mint cake…even better than chocolate mint ice cream :-)

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    • I’ve never had to bake in high altitudes so I don’t have any experience but I did a little searching and found an article that has some good information (I provided the link at the end of the comment). If you’re below 3,000 feet you don’t need to make any changes but if you are above that, they suggest some changes.

      Adjustment for 3000 feet:
      •Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
      •Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
      •Increase liquid: for each cup, add 1 to 2 tablespoons (eggs are not considered liquid).
      •Increase oven temperature by 25 degrees F.

      Adjustment for 5000 feet:
      •Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      •Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      Increase liquid: for each cup, add 2 to 4 tablespoons (eggs are not considered liquid).
      •Increase oven temperature by 25 degrees F.

      Adjustment for 7000+ feet:
      •Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
      •Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
      •Increase liquid: for each cup, add 3 to 4 tablespoons (eggs are not considered liquid).
      •Increase oven temperature by 25 degrees F.

      Hope this helps!
      http://allrecipes.com/howto/high-altitude-cake-baking/

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  25. I found this on Pinterest and finally made it yesterday to take to work for a co-worker’s birthday. This cake got RAVE reviews. I altered the frosting a little, I used andes mint pieces instead of chocolate chips. I also used less powdered sugar and milk. Thanks so much for sharing your recipe. It was absolutely delish!

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  26. This cake was amazing! Each time I’ve made it, the people could not stop talking about it. The cake was so moist and the frosting tastes just like the ice cream. The combination of frosting and ganache is perfect!!!! Thank you for the recipe!

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  27. Tried this cake for Father’s Day- it was delicious! I served it with Mint Chocolate Blue bell ice cream- flavor was spot on. I did add more Peppermint extract to the icing- that may have been because of the extract brand. Also I did not use a full cup of butter on the icing- I cut the butter and powdered sugar. I am not a huge fan of icing. I used 2/3 cup butter and 5 cups of powdered sugar for the recipe. I recommend this recipe! Try it :)

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    • Sorry, we didn’t like this cake at all. Too much chocolate. Any one of the three layers would’ve been wonderful with another combination but three layers of that rich chocolate was way too much and I come from a chocolate loving family. We will never make this again

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  31. I made this cake today for my Daughters birthday. YUM! The Frosting was the perfect consistency following the recipe as written (added a pinch of salt). I did add more peppermint than suggested but I used all organic ingredients I and it believe the peppermint oil I used was not as potent as the conventional option. I will definitely use the cake recipe for other chocolate cake variations In the future as it is the best chocolate cake I have ever made!! Thank you for sharing :)

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  36. I’m making this right now for my daughter’s birthday, she LOVES mint chocolate chip and this looks divine, I’m excited to try it! So many other great recipes on your site, looking forward to following along!

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