Thank goodness I have a mother-in-law with good taste in birthday cakes.
This past week we traveled to my in-laws to celebrate her birthday. Brad gave me some tips on what she might like for her cake – I was stoked to create something minty and chocolatey for her. This easily ties for first place with another cake I made when visiting them (chai cake with honey ginger cream). It’s super chocolatey and the mint is just perfect; it really reminds your taste buds of ice cream!
Mint Chocolate Chip Cake
(makes one 9-inch two-layer cake, originally adapted from David Lebovitz’s Devil’s Food Cake recipe)
For the cake:
9 tbsp unsweetened cocoa powder
1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornstarch)
1 1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 stick unsalted butter, at room temperature
1 1/2 cups caster sugar
2 large eggs, at room temperature
1/2 cup water
1/2 cup milk
For the icing:
2.5 sticks unsalted butter
3 cups icing sugar
1 tsp peppermint essence, adjust to taste
150g semisweet chocolate, very finely chopped or pulsed through a food processor (I chopped mine)
green food coloring
nonpareils (snow caps)
Butter and line the base of a two 9-inch cake tins and preheat oven to 350°F. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.
Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins. Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.
Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate pieces until you have a good distribution of chocolate bits.
Use about 1/3 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like, or use the nonpareils to decorate the outer edge of the cake.
Can be served immediately or stored in an airtight container overnight. Serve at room temperature.
Many, many thanks for this wonderful birthday cake, Lara. We enjoyed the leftovers for a couple of days after you and Brad were here. The rich chocolate and mint flavor were absolutely delightful and the addition of the non-pareils artfully arranged on top made the cake extra-perfect. I feel like the luckiest person alive. Thank you.
I have hosted my sister’s pre-wedding party a few days back, and her wedding was held 2 days ago. She loves anything chocolate so I prepared the chocolatiest cake ever, choco pudding, a fondue with fresh fruits and strawberries…What I totally forgot was that she loves mint too…I know she would love to have a taste of this cake. No worries, though the party is over, I know there will be a lot more to come…how about a baby shower? In the next 3-6 months, perhaps…Thanks!
Yum! This cake looks fantastic – my boyfriend in a huge mint chocolate chip fan, so I definitely need to make this for him! :)
oooo baby, stop talking dirty.
I’m yet to make a minty cake but this looks delicious – perfect birthday treat! Love the photos here too.
Sounds very tasty!