Mint chocolate chip ice cream has always been a personal favourite, evoking memories of joyful scoops on warm days. Inspired by this classic treat, my niece and I crafted this mint chip cake that brings those cherished flavours to the table. This cake features moist chocolate layers paired with a refreshing mint-infused buttercream, complete with delicious dark chocolate. You can see how we made it here.

6" Cake- 10 Servings
Mis en Place
Chocolate Cake
180 G All Purpose Flour
90 G Cocoa Powder
250 G Granulated Sugar
5 G Baking Powder
5 G Baking Soda
Pinch of Salt
2 Eggs, large
75 G Unsalted Butter, melted
130 G Buttermilk
140 G Hot Coffee
5 G Vanilla Extract
Chocolate Ganache
250 G Whipping Cream
250 G Dark Chocolate, chopped
Mint Chocolate Chip Buttercream
300 G Egg White
400 G Granulated Sugar
2 -454 G Blocks of Unsalted Butter, room temperature
50 G Dark Chocolate, finely chopped
Peppermint Extract, natural
Pinch of Salt
*Optional : green food colouring
Method
Bake Chocolate Cake
Preheat oven to 350 degrees farenheit, convection
Grease and line 3-6" pans with parchment paper and set aside.
In a bowl of a stand mixer fitted with paddle attachment,
 combine all the dry ingredients and stir to break up any lumps.
Combine all liquid ingredients and slowly add to the dry ingredients, mixing on low speed until batter starts to look emulsified, then whip for a minute on medium-high speed.
Evenly distribute cake batter amongst the 3 pans and bake until a toothpick inserted comes out clean.
Roughly 15-20 minutes.
Turn out onto a cooling rack and let cool completely.
Make Chocolate Ganache
Finely chop the dark chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling.
Pour the hot cream over the chopped chocolate, ensuring all pieces are submerged. Let it sit undisturbed for about 2 minutes to allow the chocolate to soften. Gently stir the mixture starting from the center, gradually working outward, until you achieve a smooth and glossy consistency.
Let cool to a spreadable consistency.
Make Mint Chip Buttercream
Step 1
Fill a medium saucepan with about an inch of water and bring it to a simmer over medium heat.
In a heatproof bowl (preferably the bowl of your stand mixer), combine the egg whites and granulated sugar. Place the bowl over the simmering water, ensuring the bottom doesn't touch the water.
Whisk the mixture continuously until the sugar dissolves completely and the mixture reaches 160°F (71°C) on a candy thermometer.
*To test without a thermometer, rub a small amount between your fingers; it should feel smooth without any sugar granules.
Step 2
Remove the bowl from heat and attach it to your stand mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff peaks form and the meringue is glossy and has cooled to room temperature. This may take about 5-10 minutes.
Once the meringue is at room temperature, add the softened butter, one tablespoon at a time, mixing well after each addition.The mixture may appear curdled or soupy during this process; continue mixing, and it will come together into a smooth buttercream.
Step 3
Once smooth, add mint food colouring, chopped chocolate shavings and a pinch of salt.
*Optional, to add a little green food colouring
Assembly
Use a serrated knife to trim the tops of your cake layers, ensuring they are flat and even.
Place a small amount of buttercream or ganache on your cake board or serving plate to secure the bottom layer.Place the first cake layer on the board. Spread an even layer of buttercream over the cake using an offset spatula, followed by half of the ganache. Place the second cake layer on top, and repeat.
Place the third cake layer on top and apply a thin  layer of buttercream over the entire cake to seal in crumbs (crumb coat). Refrigerate the cake for about 20 minutes to set the crumb coat
Place the third cake layer on top of the ganache.
Apply a final, thicker layer of buttercream over the chilled cake, smoothing it with an offset spatula.
Decorate the exterior of the cake with additional chocolate shavings and sprinkles or
even a sprig of fresh mint.
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