MINT CHOCOLATE CHIP CAKE RECIPE

MINT CHOCOLATE CHIP CAKE RECIPE

MINT CHOCOLATE CHIP CAKE RECIPE

-MINT CHOCOLATE CHIP CAKE, Cake Recipes, chocolate cake recipes, chip cake recipe,

MINT CHOCOLATE CHIP CAKE

Did you know that there is only one Olive Garden restaurant in Vancouver? It’s not really even in Vancouver, it’s in a suburb called Langley about 40+ mins outside of the city. Further research tells me there is actually only ONE Olive Garden in all of BC. Meanwhile, just south of the border it seems like there’s one every few blocks.

The one location we do have is about 20 mins from where we live, and always has at least a 1 hour wait. With such high demand, you think they’d expand to more locations?! So, I think I’ve only been to Olive Garden two or three times in my entire life. Sad, right??

One of these times was actually just a few weeks ago, when Ryan and I spontaneously decided to go there for a late dinner. Very out of character for us — both the spontaneous Olive Garden trip and the late dinner. The wait was only 45 mins this time. It was worth it though — we got a great table and the food was delicious. Those breadsticks and dipping sauces (five cheese marinara, omg yum) and I finally got to try the infamous Zuppa Toscana. Maybe only infamous to me though. As a food blogger I see that recipe everywhere. Now I see why. I could happily have had free refills of that as my dinner and been content. Well, that and the breadsticks.

MINT CHOCOLATE CHIP CAKE

This Mint Chocolate Chip Cake is a mint lover’s dream! Layers of decadent chocolate cake topped with a silky mint chip buttercream.
Course Dessert
Cuisine Cake
Keyword mint chocolate chip cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 
Calories 623kcal

INGREDIENTS

Chocolate Cake:

  • 1 1/2 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk room temperature
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla

Mint Chip Buttercream:

  • 5 large egg whites
  • 1 1/2 cup granulated sugar
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 1 tsp mint extract
  • 3 oz good quality dark chocolate chopped
  • green color gel

Ganache:

  • 2 oz good quality dark chocolate finely chopped
  • 2 oz heavy whipping cream

INSTRUCTIONS

Cake:

  • Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean. A total of 30-35mins.
  • Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Mint Chip Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch — approx. 5-10mins).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add peppermint extract.
  • Stop the mixer. Dip a toothpick into the green color gel then dip it into the frosting. Whip until smooth and evenly green. Add more color gel if desired.
  • Fold in chopped chocolate.

Ganache:

  • Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake. See notes.

Assembly:

  • Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
  • Frost the top and sides of the cake.
  • Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***
  • Top with fresh mint if desired.
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