Mint Chip Cake
This mint chip cake is for my mint lovers out there. I know I have them, because they have requested more mint recipes! Now is the time to share the mint love since St. Patrick's Day is coming right up!
Just last night I was getting quizzed on Saint Patrick himself. My husband gives me mini quizzes often. Sometimes on topics I know little to nothing about. It all circles back around though and he'll ask the same questions next year as well. If I remember them, he'll be impressed. If not, I'll get,"bay-bay!" What can I say, I have a bad memory.
This mint chip cake is filled top to bottom with all sorts of minty goodness. It's the perfect chocolate to mint ratio. Nothing is being overwhelmed.
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I used a pound cake because inside the chocolate cake is mint chips. In order to not have all the chips sink to the bottom, a thick and dense cake is required. I adapted this recipe from Baked Bree. I found it was a little more dry than I would like, so I added a simple syrup to the cake layers to moisten it up. That did the trick for me.
Mint Chip Cake
Ingredients
Cake
- 1 ½ cups butter room temperature
- 3 T. vegetable oil
- 1 ½ cups granulated sugar
- 6 large eggs room temperature
- 1 T. vanilla extract
- 2 ½ cups cake flour
- ¾ cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup mini mint chips
Frosting
- ½ cup butter room temperature
- 8 oz. cream cheese room temperature
- 2 ¾ cups powdered sugar
- 4 T. creme de menthe liqueur
- 4.4 oz. chocolate candy bar finely chopped
Simple Syrup
- ¼ cup water
- ¼ cup granulated sugar
Ganache
- ¾ cup milk chocolate chips
- 2 T. heavy cream
- 12 Andes Mints chopped
Instructions
- Preheat oven to 325 degrees. Spray to 8 inch pans with non-stick cooking spray. Flour each pan with cocoa powder. I used about 2 tablespoons of cocoa powder on the pans.
- In a large mixing bowl, add in the butter, sugar, and vegetable oil. Mix on medium until light and fluffy. This will take about 3 minutes.
- Add in the vanilla and eggs one at a time until incorporated. Once the egg is incorporated, add the next egg. Scrape down the sides of the bowl.
- Sift together the cake flour, cocoa powder, baking powder, baking soda and salt.
- Add the flour mixture into the wet mixture and mix on low. Mix until just incorporated.
- Stir in the cup of mint chips.
- Divide the batter into the two pans. Make sure the batter is evenly distributed.
- Place in the oven and bake for 40-50 minutes or until done. Insert a toothpick and if it comes out clean or with moist crumbs, it's done. Don't over bake this cake, It will dry it out even more.
- Remove the cake from the oven. Let it rest in the pan for 10 - 15 minutes. Turn out onto a cooling rack and let cool completely before frosting.
Frosting
- Finely chop up your favorite chocolate candy bar. Make sure the pieces are small and thin.
- Add the butter and cream cheese in a large bowl. Mix on medium until light and fluffy.
- Add the powdered sugar and creme de menthe liqueur. If you prefer not to use liqueur, substitute the liqueur for milk. Add in 1 - 2 teaspoons peppermint extract for flavor.
- Stir in the finely chopped candy bar.
Simple Syrup
- In a small saucepan, add in the water and sugar. Place over medium heat and and stir until sugar is completely dissolved.
- Place the cake on a cake plate. Brush the simple syrup onto the cooled cake.
- Frost the cake. The frosting may be a little difficult to work with since there are pieces of chocolate in it.
- Refrigerate the cake for about 1 hour. This will help keep the frosting from melting when you pour the ganache on it.
Ganache
- In a microwave-safe bowl, add in the milk chocolate chips and heavy cream. Microwave in 30 second intervals and stir after each interval. It will take about 3 intervals of microwaving and stirring.
- Let the ganache cool off for about 10 minutes.
- Chop up the Andes mints.
- Pull the cake out of the fridge. Pour the ganache on top of it.
- Garnish with the chopped pieces of Andes mints.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Are you a mint lover? If you are, what is your favorite mint dessert?
This is the most gorgeous cake I've ever seen. Please send me a HUGE slice.
Thank you, Amanda! If I had some left, I definitely would!
You ha e a winner with this recipe! Mint is always a great dessert. I might be bringing this to my next party I have coming up!
Awesome! Let me know how you like it!
The icing on this cake looks like Mint Chocolate Chip ice cream!!! So fun! This really looks incredible, and I am especially drooling over that ganache on top. What an awesome cake!
Thank you, Cate!
I am definitely at mint cake person. I love the layers and also the ganache on top.
Thank you!
My favorite ice cream flavor in cake form - perfect!
Yay!
Mint and chocolate chips is my favorite combination!
Awesome! It's a pretty popular flavor combo.
This mint chip cake looks incredible! That frosting looks so gorgeous and minty and delicious, and I love the chocolate ganache on top.
Thank you Rachel! That frosting.. I could have licked the bowl clean it was so delicious.
Wow that looks awesome!! I like your idea of adding a simple syrup, I should use that technique more often. Very delicious looking cake 🙂
Thank you June! Simple syrup can be a blessing sometimes. 😀
Oh wow!!! This cake looks incredible. My dad's favorite ice cream is mint chocolate chip, and I bet he'd LOVE this cake! Thanks for sharing!
Thank you, Nicole! I bet he will too!
It absolutely does look fantastic! Mint chocolate chip ice cream is one of my favorites and I imagine that when it was nestled up against this cake it would be a winning combo! Thanks for sharing -- oh and memory? I came downstairs last night to do something... couldn't remember what it was so I made coffee.... at midnight. 🙂
Thank you, Marye! Coffee at midnight? Seems appropriate! hehe 😀