This might become my go-to cake when I want something delicious and impressive that requires minimal decorating time. This cake from Rasperri Cupcakes is very forgiving in the decorating aspect because you don't need to worry about crumbs showing.
If you enjoy mint chocolate chip ice cream, this is definitely a cake for you!
Mint Chocolate Chip Cake
1 3/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. instant espresso powder
3 large eggs, at room temperature
1 1/4 cups buttermilk, divided
1 1/2 sticks butter, at room temperature
1 tsp. vanilla extract
2.5 sticks butter, room temperature
4 cups powdered sugar, sifted
2-3 tsp. peppermint extract
2 oz. dark chocolate, finely chopped or pulsed through a food processor
Green food coloring
Miniature ice cream cones
To prepare the cakes, preheat oven to 350ºF. Grease and flour two 9-inch
round metal baking pans. Line the bottom with rounds of parchment
paper. In a large bowl, whisk together flour, sugar, cocoa powder,
baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup
of the buttermilk, butter and vanilla to the flour mixture. Using an
electric mixer on medium-low speed, beat for 1 minute, until blended.
Scrape sides and bottom of bowl with a rubber spatula. Beat on high
speed for 2 minutes. Add the remaining buttermilk, and beat on low
speed for 15 to 30 seconds, until just blended. Spread the batter
evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes
or until a toothpick inserted in the center comes out with a few moist
crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a
knife around the edge of the pans, then invert cakes onto a rack and
remove parchment paper rounds to cool completely.
the mint icing, beat butter 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 coloring to reach desired shade of green. Gradually add
chocolate chip pieces until you have a good distribution of chocolate
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. Use the leftover icing to
form scoops of icing to place on top of the cake. Use miniature ice cream cones to place on top of icing scoops. Can be served immediately or stored in
an airtight container overnight. Serve at room temperature.
Note: The ice cream cones will become soggy if left on the cake for more than a couple hours, so place them on the cake immediately prior to serving.