Mint Chocolate Chip Cake

Another Love of mine: Mint Chocolate Chip Ice Cream

Although I don't eat ice cream very often, this is one my top flavors. So of course once I came across this cake, I knew it was a must have at some point. Luckily, I'm not the only one who loves this flavor ice cream. As soon as I told my friend Tera about this cake she immediately ordered it for her father's birthday since it's his favorite too!

 

Mint Chocolate Chip CakeSource: www.raspberricupcakes.com

• 9 tbsp unsweetened cocoa powder
• 1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch)
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 1/2 cup strong coffee (or water if you don't want to use coffee)
• 1/2 cup whole or low-fat milk

For the icing:

• 2.5 sticks unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 2-3 tsp peppermint extract, adjust to taste
• 4-6 tsp water or milk
• 3 Hershey's Special Dark Chocolate bars, very finely chopped or pulsed through a food processor
• green food coloring
• Optional: waffle ice cream cones to decorate

Preheat oven to 350°F. Prepare two 9-inch round cake pans. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.

 

For the icing: Place softened butter in a large mixing bowl and beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint extract to taste and green food colouring. Add water or milk one teaspoon at a time to reach desired consistency for spreading on the cake. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.