Mint Chocolate Chip Cake

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
Cake Layers
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
Frosting
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
Garnish
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.

Prepare 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 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. 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.