Recipe for Mint Chocolate Chip Cake

Source - myrecipes.com

This Mint flavoured Chocolate Chip Cake is a dream come true for real foodies! Chocolate Cake with layers of mint chocolate chips, in addition to silky-smooth mint buttercream with lots of mint chocolate chips on it.

• I have a good taste over Cakes but I would say this flavour of chocolate and mint is the best combination I could have eaten in my life. And I can straightforwardly say, that I can murder a full stock of Andes Mints if I am left unattended with them.

Ingredients:

For The Cake:
• 1 ¾ cup all purpose flour.
• 2 Cup white sugar.
• 1 cup cocoa powder, unsweetened.
• 1 ½ teaspoon baking soda.
• 2 teaspoon vanilla extract.
• 1 ½ teaspoon baking powder.
• 2 eggs.
• 1 cup milk.
• 1 teaspoon salt.
• ½ vegetable oil.
• ¾ cup boiling water.

For The Frosting:
• 1 cup salted butter, softened.
• 1/3 cup heavy cream.
• 1 teaspoon vanilla extract.
• 2 teaspoon mint extract.
• 4 cup powdered sugar.
• 2 oz finely chopped semisweet chocolate.
• Drop or two, green food colouring.

Directions:

For The Cake:

1. Preheat oven to 350˚C.
2. Grease and flour 2 eight to nine-inch pans.
3. In a mixer bowl, mix sugar, cocoa powder, baking powder, baking soda, flour and salt and whisk all-together thoroughly.
4. Now, add eggs, vanilla extract, milk, and oil and beat them on medium speed for 2 minutes.
5. Then, scrap the sides of the bowl, and slowly stir in the boiling water.
6. Pour batter evenly into the prepared pans and bake it for 35-40 minutes. Until the top of the cake slightly springs back.
7. Take out the cake from the oven. Allow it to cool for about 10 minutes in the pans only, now finish cooling on wire racks.

For The Frosting:

1. Beat the butter, cream, and both the extracts (vanilla as well as mint) on medium speed in a bowl of a mixer until it gets smooth. Then while on a low speed, add some powdered sugar until well grind. With the increase in speed from medium to high for a minute, add food colouring, until the frosting gets fluffy and light.
2. If the frosting is still thick, add another tablespoon or two of cream and beat for more 30 seconds.
3. Now add chopped chocolate and mix on low until fully absorbed. Lastly, frost cooled cake.