March 1, 2023

Chocolate Mint Chip Cake

Chocolate and mint are a match that's just made to be, and this Chocolate Mint Chip Cake brings both of those flavors together in the best way. Layers of a rich, chocolate cake are paired with a creamy mint chip Swiss meringue buttercream that’s pretty much like mint chocolate chip ice cream in frosting form.

Pieces of chopped bittersweet chocolate are added to the buttercream for a little bit of a crunch, and crème de menthe is used to add a subtle, yet creamy mint flavor.

I found that crème de menthe was the perfect way to add just enough mint flavor without it overpowering the rest of the cake. You can use peppermint extract if you prefer to, but I think that the creaminess of the crème de menthe is far superior.

The cake can be baked as either a two layer 8-inch cake or a three layer 7 or 6-inch cake, depending on what you prefer. The cake is tender, yet sturdy enough to be stacked without needing a crumb coat. The other amazing thing about this recipe is that even if any crumbs do get swept up in the icing they’ll look like pieces of chocolate!

I chose to carefully sift the pieces of chocolate once I chopped them so I would only be incorporating the bigger pieces into the buttercream. This extra step is up to you, I just wanted the chocolate to have a cleaner, less speckled look. The frosting spreads like a dream, and there's just enough to have a little left over to snack on!

A FEW NOTES BEFORE WE GET STARTED.

Who's ready to bake? Get started by preheating your oven to 350º F. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.

In a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium speed until light and fluffy. Add eggs one at a time, followed by vanilla, scraping down the sides of the bowl with your spatula as needed.

With the mixer on low, add the buttermilk. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.

Coat three 6-inch cake pans with cooking spray or butter and cocoa powder and line the bottom of each with parchment. Evenly divide the batter into the pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Next you'll work on the Mint Chip Swiss Meringue Buttercream. Stir together egg whites and sugar in a double boiler. Continue to stir until mixture reaches 160º F on a candy thermometer.

Transfer to a mixing bowl and mix with the whisk attachment on high for 8-10 minutes, until somewhat stiff peaks have formed. Switch out the whisk for the paddle attachment and slowly add in pieces of butter on low. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Add in crème de menthe or peppermint extract followed by the green food coloring. Carefully stir in the chopped chocolate.

Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.

Frost the sides and top of the cake with the remaining frosting. Chill until you are ready to serve!

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Chocolate Mint Chip Cake

Layers of a rich, chocolate cake are paired with a creamy mint chip Swiss meringue buttercream that’s pretty much like mint chocolate chip ice cream in frosting form. Pieces of chopped bittersweet chocolate are added to the buttercream for a little bit of a crunch, and crème de menthe is used to add a subtle, yet creamy mint flavor.

  • Author: Marisa Guerra
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 8-12 servings
  • Category: Dessert

Ingredients

Chocolate Cake

  • 300 grams (2 ½ cups) flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 63 grams (¾ cup) cocoa powder, sifted
  • 1 tsp salt
  • ¾ cup unsalted butter, softened
  • 396 grams (2 cups) sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 227 grams (1 cup) buttermilk
  • 212 grams (1 cup) freshly brewed hot coffee

Mint Chip Swiss Meringue Buttercream

  • 6 large egg whites
  • 264 grams (1 ⅔ cup) granulated sugar
  • 1 ½ cups unsalted butter, room temperature and cubed
  • 4 tsp crème de menthe or 2 tsp peppermint extract
  • Green food coloring
  • 3 oz or about ½ cup bittersweet chocolate, chopped and sifted

Instructions

Chocolate Cake

  1. Preheat oven to 350º F.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
  3. In a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium speed until light and fluffy.
  4. Add eggs one at a time, followed by vanilla, scraping down the sides of the bowl with your spatula as needed.
  5. With the mixer on low, add the buttermilk.
  6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
  7. Coat three 6-inch cake pans with cooking spray or butter and cocoa powder and line the bottom of each with parchment. Evenly divide the batter into the pans.
  8. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  9. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Mint Chip Swiss Meringue Buttercream

  1. Stir together egg whites and sugar in a double boiler. Continue to stir until mixture reaches 160º F on a candy thermometer.
  2. Transfer to a mixing bowl and mix with the whisk attachment on high for 8-10 minutes, until somewhat stiff peaks have formed.
  3. Switch out the whisk for the paddle attachment and slowly add in pieces of butter on low. Mix until fully incorporated, scraping down the sides of the bowl as needed.
  4. Add in crème de menthe or peppermint extract followed by the green food coloring.
  5. Carefully stir in the chopped chocolate.

Cake Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.
  3. Frost the sides and top of the cake with the remaining frosting. Chill until you serve.
  4. Enjoy!

Notes

  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
  • I decided to make a three layer 6 inch cake, but this recipe can also be used to make a three layer 7 inch cake or a two layer 8 inch cake as well, depending on what size pans you have. You'll need to adjust the baking time slightly.
  • I chose to carefully sift the pieces of chocolate once I chopped them so I would only be incorporating the bigger pieces into the buttercream. This extra step is up to you, I just wanted the chocolate to have a cleaner, less speckled look.

Keywords: chocolate, mint chip, cake

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