Mint Chocolate Chip Layered Cake {with Dark Chocolate Ganache}

I’m in denial. I have  a thirteen year old. I don’t know how that little pink bundle I brought home from the hospital just yesterday is now a teenager. But she is a pretty amazing girl and I couldn’t be more proud to be her mom. Alright, that’s enough with the gushing. Now that she is all grown up, she wanted a sophisticated cake. And when she suggested something with mint chocolate chip I immediately remembered a pin that has been sitting on my pinterest board, for say the past two years. I was excited for the excuse to make it, because this cake is straight up RIDICULOUS. In the best way possible. I used my absolute favorite chocolate cake recipe that was passed down by a friend because it is just about the easiest cake you’ll ever make and quite possibly the most delicious one you’ll ever eat.  And then Meg’s finishing touch with the rich mint chocolate chip frosting and drizzled with a silky smooth dark chocolate ganache was just about enough to put me over the edge. It was too good to be true.  My daughter absolutely loved it (and I have a long history of failed birthday cakes under my belt), and so did everyone else at the party.  I’m completely smitten with this decadent cake and I’m anxious for another excuse to make it again!

Mint Chocolate Chip Cake with Dark Chocolate Ganache
Preheat oven to 350. In a large bowl add flour, sugar, baking powder, baking soda, cocoa, butter, water, milk and eggs, mix until combined (don’t over mix). Line the bottom of two 9 inch round spring form cake pans with parchment paper, then spray with cooking spray. Pour batter into pans and bake 45 minutes, or until toothpick comes out clean. Let cool completely before removing spring form.

Mint Chocolate Chip Cake with Dark Chocolate Ganache
For the frosting: Beat butter until smooth and creamy (about 3-4 minutes) gradually mix in powdered sugar and milk and continue mixing until smooth and creamy. Mix in peppermint extract and food coloring and add more milk if necessary to desired consistency. Fold in chocolate chips. When the cake is cooled, frost the top of the first layer of cake, then top it with second layer.

Mint Chocolate Chip Cake with Dark Chocolate Ganache
Completely frost sides and top of cake.

Mint Chocolate Chip Cake with Dark Chocolate Ganache
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.

Mint Chocolate Chip Cake with Dark Chocolate Ganache

Mint Chocolate Chip Cake with Dark Chocolate Ganache  Mint Chocolate Chip Cake with Dark Chocolate Ganache

 

Mint Chocolate Chip Cake with Dark Chocolate Ganache

For the cake*:

4 C flour
4 C sugar
4 tsp baking powder
4 tsp baking soda
1 C cocoa
1 c butter, melted
2 C water
2 C milk
4 eggs

*this makes two 9-inch round cakes, half the recipe if using a regular 9×12 cake pan

For the frosting:

1 cup butter, softened
8 cup powdered sugar
1/2 tsp peppermint extract
1/2 cup milk plus 2 Tbsp
1 cup mini chocolate chips (or more)
green food coloring (about 1/2 tsp)

For the Ganache:

3/4 cup heavy cream
1 1/2 cup dark chocolate chips
1/4 tsp peppermint extract

For the cake: Preheat oven to 350. In a large bowl add flour, sugar, baking powder, baking soda, cocoa, butter, water, milk and eggs, mix until combined (don’t over mix). Line the bottom of two 9 inch round spring form cake pans with parchment paper, then spray with cooking spray. Pour batter into pans and bake 45 minutes, or until toothpick comes out clean. Let cool completely before removing spring form. For the frosting: Beat butter until smooth and creamy (about 3-4 minutes) gradually mix in powdered sugar and milk and continue mixing until smooth and creamy. Mix in peppermint extract and food coloring and add more milk if necessary to desired consistency. Fold in chocolate chips. When the cake is cooled, frost the top of the 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.

Source | Cake: Julie Tovey, Frosting: Meg’s Everyday Indulgence

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21 thoughts on “Mint Chocolate Chip Layered Cake {with Dark Chocolate Ganache}

  1. Shari says:

    Oh my! This looks amazing!!! My family (all 3 kids and my husband) are serious mint chocolate chip lovers. They would go nuts over this. With Father’s Day and my husband’s birthday coming up, I’m thinking those are 2 pretty good reasons to make this! Pinning to make soon!

    Liked by 1 person

  2. annareid1 says:

    Yum! This cake looks so delicious!! I’m curious, so I have to ask why you use springform pans for the cake instead of regular cake pans? 😊😀I’ve never thought of that before! Do you think it helps the cake bake more evenly?

    Liked by 1 person

    • Whisked Away says:

      Hi Anna! I got hooked on the spring form pans since living in New Zealand. They do cook evenly, allow for a thicker layer and they are so much easier to remove the cake from. I can’t tell you how many cakes have fallen apart when I’ve tried removing them from a cake pan! Of course you could still use a regular cake pan, this is just my preference 🙂

      Like

  3. Janessa says:

    I noticed the cake in her birthday pictures and was thinking it looked pretty amazing! If you want I can give you an excuse to make it again. How about I come visit you sometime 🙂

    Liked by 1 person

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