Mint Chocolate Chip Layer Cake
Mint Chocolate Chip Layer Cake. In honor of my dads bday today we are making his favorite ice cream flavor in cake form. It’s extra chocolatey, minty, and delicious. It’s super gooey on the inside with a chocolate chip and minty buttercream icing. Happy birthday to the best dad out there !! Cheers !!
When there's a birthday, there MUST be cake. And for this cake I am recreating my dads favorite ice cream flavor into one super gooey, extra chocolatey, and minty cake. And I guess that gives it away…chocolatey and minty. I guess you can tell my dads favorite cream flavor is…well…mint chocolate chip.
I am a pretty big fan of mint chocolate chip ice cream also. So, when I came up with the idea for this cake, I knew it was going to be pretty good. The cake is filled with chocolatey ingredients and mint extract to give it that minty flavor. It’s also got buttermilk…which in my opinion makes any cake better and fluffier.
Finally smoother this cake in a minty green buttercream icing also filled with chocolate chip chunks…because you can never have enough chocolate, am I right?
Anyway this cake came out super delicious and my dad loved it which is the important part. After all it’s his bday. And we had a really nice dinner at Dock’s Oyster House. And just overall a really great night…I think he had quite a bit of fun too ;)) cheers to another good beachy and birthday cellying weekend !!
Ingredients
For the Cake
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups sugar
1/2 canola oil
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
3/4 cup buttermilk
3/4 cup hot water
For the Buttercream Icing
1 1/2 cups butter; room temperature
4 cups powdered sugar
2 tablespoons milk
1 teaspoon peppermint extract
3 drops green food coloring
1 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Grease 3 (6 inch) round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, add the sugar and canola oil. Whisk until combined. Whisk in the eggs, vanilla extract, and peppermint extract. Alternate adding the mixture of dry ingredients and the buttermilk. Stir in the hot water. The batter should be thinned out.
Transfer the batter evenly among the prepared cake pans. Bake for about 30 - 35 minutes or until cakes are set. Allow the cakes to cool completely before icing.
Once the cakes have cooled, make the buttercream icing. In a large bowl, add the butter. Using an electric mixer, beat until smooth. Add 1 cup of powdered sugar at a time, beating until combined. Add the milk and the peppermint extract, beat until combined. Mix in the food coloring. Fold in the chocolate chips.
Assemble the cake. Spread an even layer of icing between each cake. Ice the outside if the cake until smooth.
