Chocolate Mint Layer Cake
Submitted by dempsey
Chocolate mint layer cake made with mint chocolate chips in both the batter and frosting, garnished with chocolate curls and handmade chocolate leaves. A stunning celebration cake.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
2 hrsA two-layer chocolate cake where mint chocolate chips run through both the cake and the frosting, delivering that cool, minty bite in every slice. Brown sugar in the batter adds a caramel-like depth that makes the chocolate flavor richer and more complex than white sugar alone.
Melting the mint chocolate chips in water first creates a smooth, pourable chocolate base that incorporates evenly into the batter. This technique distributes the mint flavor uniformly rather than leaving it in random pockets the way chopped chips would.
The frosting is built by melting more mint chips with butter, then beating in powdered sugar and milk until smooth and spreadable. It sets up firm enough to hold chocolate curls and grated chocolate on top, but stays creamy and spreadable at room temperature.
Pro Tips
- Cool the melted chocolate mixture for 10 minutes before adding to the batter. Hot chocolate can partially cook the eggs and cause the butter to separate.
- Alternate the flour mixture and water when beating into the batter, starting and ending with flour. This keeps the emulsion stable and produces an even crumb.
- The frosting instructions for chocolate leaves are a showstopper garnish: paint melted chocolate on real leaves, chill until set, then peel the leaf away. Use sturdy, non-toxic leaves like lemon or rose.
- Add milk to the frosting gradually. You can always thin it, but you can’t thicken it back without making it overly sweet with more powdered sugar.
Variations
- Dark chocolate mint cake: Use dark chocolate chips in the batter and mint chips only in the frosting for a deeper, less sweet chocolate base with a cool mint finish.
- Peppermint candy topping: Crush peppermint candies and press them into the sides of the frosted cake for a festive holiday look.
Ingredients
Directions
CAKE: Preheat oven to 375℉ (190℃).
In a small saucepan, combine mint-chocolate chips and ¼ cup of water.
Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth.
Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside.
In a large bowl, combine brown sugar and butter; beat until creamy.
Add eggs, 1 at a time, beating well after each addition.
Blend in chocolate mixture.
Gradually beat in flour mixture alterantely with remaining 1 cup of water.
Pour into 2 greased and floured 9-inch round baking pans.
Bake for 25 to 30 minutes, or until cakes test done.
Cool completely on wire racks.
Fill and frost with Chocolate Mint Frosting.
Garnish as desired.
CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter.
Stir until chips are melted and mixture is smooth.
Stir in vanilla extract and salt.
Transfer to a large bowl.
Gradually beat in the confectioners’ sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
GARNISHES: Use chocolate curls and grated chocolate on top of the cake.
Form a ring of grated chocolate pieces around the outside edge and use the curls in the center.
To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate.
Chill until firm and peel the leaf off the chilled chocolate.
Use as garnish.
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