Mint Chocolate Chip Cake

Do you like mint? And do you like chocolate? We have found the perfect cake for you.

This mint chocolate chip cake from KCET show Cook's Country starts with a simple white cake, throws in a little extract and food coloring, and ends up with a dessert that looks store-bought but tastes like it was made with love, which it surely will be.

Don't worry about the startling amount of butter called for here: it's put into the frosting and divided between every slice. This recipe calls for an electric mixer, but don't fret if your kitchen isn't equipped with one. Stirring by hand will only increase your appetite!

Photo courtesy Cook's Country
Photo courtesy Cook's Country

Mint Chocolate Chip Cake
Serves 8 to 10
1 recipe white layer cake (Use your own, or one from a box. We're not here to judge.)
2 1/2 cups mini chocolate chips
1 1/2 teaspoons mint-flavored extract
5 drops green food coloring
20 tablespoons (2 1/2 sticks) unsalted butter, cut into 20 pieces and softened
8 ounces bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners' sugar

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour three 8-inch cake pans. Prepare white layer cake batter according to directions, stirring 1 cup chocolate chips, mint extract, and food coloring into batter until combined. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool completely, at least 1 hour.

For the frosting: With electric mixer fitted with whisk attachment, beat butter, melted chocolate, vanilla, and salt on medium-high speed until combined. Reduce speed to medium-low. With machine running, slowly add confectioners' sugar and mix until smooth, about 1 minute. Increase speed to medium-high and beat until light and fluffy, 3 to 5 minutes.

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To assemble: Place 1 cake round on serving platter. Spread ¾ cup frosting over cake, then top with second cake round. Spread another ¾ cup frosting over cake, then top with third cake round. Spread remaining frosting evenly over top and sides of cake. Press remaining chocolate chips onto sides of cake. Serve.

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