Monday, June 24, 2019

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating IdeasOne of the first cake recipes I shared on this blog about six years ago was for Mint Chocolate Chip Cake.  It's been on my mind to update my recipe - not to mention those awful early photos of mine - and so a few weeks ago, I was finally able to get around to making this beauty.


I'll start by talking about fresh mint, mint extract, and peppermint extract.  Originally, I used fresh mint in the buttercream, but decided against that this time.  Unless you're steeping the mint first in liquid to use in the cake, or perhaps boiling down a mint-infused simple syrup to add to the buttercream, the flavor will be pretty subtle, and just stirring in a few chopped mint leaves won't really do much for your recipe.

So this time, I opted for extract (also, my grocery store was out of fresh mint).  You'll usually find both mint and peppermint extracts on the baking aisle of your grocery store, and whichever you choose to use is really just a matter of personal taste.  To me, the mint extract tasted too much like spearmint gum, a flavor I really didn't want in my cake.  The peppermint extract is a much better tasting mint, so I used peppermint in my cake, and it enhanced the chocolate perfectly.




Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas




The cake is dark chocolate, flavored with a small amount of the peppermint extract, and is so light, fluffy and moist.  This is a chocolate cake that has been known to be eaten straight from the pan, no frosting needed, or in big wedges, served with whipped cream and strawberry compote.  It's that good.

I tinted the mint buttercream just a very pale green and folded in finely chopped dark chocolate (you could also use mini chocolate chips).  It's fluffy, with the perfect balance between butter and sugar, and just minty enough.  For a final flourish, I poured dark chocolate ganache over the cake.  I just love the drama of a drip cake.





Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas

Mint Chocolate Chip Cake, Drip Cake, Cake with Flowers, Chocolate Ganache, Cake Decorating Ideas





Mint Chocolate Chip Cake
printable


Cake.
  • 2 cups all-purpose flour, sifted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups boiling water
  • 3 eggs, lightly beaten
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
Buttercream.
  • 1 1/2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • pinch salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1-3 tablespoons milk or cream, if needed
  • mint green food coloring (optional)
  • 2 ounces semi-sweet chocolate, finely chopped
  • chocolate chips, for decorating
Ganache.
  • 2 ounces heavy whipping cream
  • 2 ounces semi-sweet chocolate, finely chopped

Cake.
Preheat the oven to 350 and grease three 8-inch cake pans with non-stick spray.

In a large bowl, whisk together the flour brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt; whisk thoroughly to break up any lumps in the brown sugar.  Slowly pour in the boiling water and whisk it into the dry ingredients.  Add the eggs, milk, oil, vanilla, and peppermint extract, and whisk the batter until smooth.  It will be very thin.

Divide the batter between the cake pans and bake for about 18-22 minutes, until a toothpick or cake tester in the center comes out clean.  Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely before frosting.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the softened butter for several minutes until smooth.  Add the powdered sugar, meringue powder, salt and extracts and mix on low to combine.  Whip on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.  Add the milk or cream only if necessary to thin the buttercream to a spreadable consistency.  If you like, add a drop or two of mint green food coloring.  After whipping the buttercream, gently fold in the chopped chocolate with a spatula.

Use a sharp knife to slice the domed top off the cooled cake layers (these make a great snack, or you can save the cake crumbs to make a layered trifle).  Fill and frost the cakes with the buttercream.  Press chocolate chips, point in, around the base of the cake.  Chill the cake while you make the ganache.

Ganache.
In a small saucepan, warm the cream over medium heat just until hot, but not boiling.  Remove from the heat and stir in the chopped chocolate until smooth.  Let cool for about five minutes, then stir again and pour the ganache on top of the cake.  Use an icing spatula to gently spread it out to the edges, letting it drip down the sides.  Let the ganache set until firm (about an hour) before serving.

Recipe from Curly Girl Kitchen

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