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Rich cholate cake and refreshing mint frosting combine to make the most outrageous Chocolate Cake with Mint Chocolate Chip Frosting.
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Cake with Mint Chocolate Chip Frosting

Rich cholate cake and refreshing mint frosting combine to make the most outrageous Chocolate Cake with Mint Chocolate Chip Frosting.
Course Dessert
Cuisine American
Keyword Chocolate Cake with Mint Chocolate Chip Frosting
Prep Time 45 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 12 servings

Ingredients

For the Chocolate Cake:

  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 cup + 1 Tbsp. cocoa powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup whole milk

For the Frosting:

  • 1 cup butter, softened
  • 8 cups powdered sugar
  • 1/2 tsp. peppermint extract
  • 1/2 cup + 2 Tbsp. milk
  • 11 oz. dark chocolate chunks
  • green food coloring

For the Ganache:

  • 3/4 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1/4 tsp. peppermint extract

Instructions

  • In medium bowl, sift cocoa with flour, salt, baking soda and baking powder, set aside. In measuring cup, mix coffee and milk together. Set aside.
  • In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (about 3 additions of each).
  • Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
  • For frosting: in food processor, pulse dark chocolate until small bits (not powder). Set aside. In mixer, beat butter, powdered sugar and milk (slowly add the milk, you may not need it all) for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate or chocolate chips.
  • Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake.
  • For the ganache, heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract. Stir until smooth and completely combined. Allow ganache to cool then pour over chocolate cake.