Monday, July 21, 2014

Mint Chocolate Chip Cake

I scream, you scream, we all scream for ice cream.  Summer is here and that means - ice cream season!  I'm not sure why but as soon as the thermometer reaches 80 degrees, I start to crave a cool, sweet treat.  (Unfortunately for my waist, I live in a state where the temperatures are above 80 for 6 months out of the year.)

I have 2 favorite ice cream flavors - coconut and mint chocolate chip.  I translated my coconut obsession into a cake a few weeks ago and so I figured it was time to create my other favorite ice cream flavor into cake form.

Mint Chocolate Chip Cake
3 cups flour                  
1 1/2 Tablespoons baking powder           
3/4 teaspoon salt        
18 Tablespoons butter                  
2 teaspoons vanilla            
2 teaspoon mint extract
2 1/4 cups sugar
1 1/2 cups milk
8 egg whites

Combine dry ingredients.

Beat butter 2 minutes.  Add sugar gradually.

Beat in extracts.
Add 1/3 of flour, ½ of milk and repeat.

Beat egg whites until stiff.

Fold into batter along with some green food coloring.

Fold in 1 cup of mini chocolate chips.

Pour into prepared pans.

Bake 30 minutes at 350. 

Cool 10 minutes on pan and then turn out onto wire racks to cool completely.

Chocolate Buttercream
8 egg whites
2 cups sugar
1/2 teaspoon cream of tartar
3 cups butter
1 cup dark chocolate, melted

Heat egg whites, cream of tartar and sugar in a double boiler until warm to the touch. 
Transfer mixture to standing mixer and whip with whisk until cool. 

Switch to flat beater and beat in butter, 1 Tablespoon at a time.

Add melted chocolate.

Start with one cake layer on a plate.  Spread a thin layer of buttercream on top.

Repeat with remaining layers.  Spread a thin layer of icing over the entire cake and refrigerate for 30 minutes. 

Spread remaining buttercream on cake and gently press mini chocolate chips into sides of cake.

Now I've got double the mint chocolate chip temptation.  It's not bad enough that I craved mint chocolate chip ice cream, now I'm going to be craving it in cake form too.  (I'm in trouble.)



  1. 1 cup dark chocolate? What is that in ounces? How can I know my "cup" is same as yours if chocolate pieces are bigger/smaller etc? I know 1 cup chocolate chips is 6 oz. Is that what you used? Thanks. et

    1. Ellen - I'm so sorry that the lack of precision in my baking is frustrating - I'm sure you're not the only one to feel this way. The amount and type of chocolate that you use in the buttercream is entirely up to personal preference. You can substitute semi sweet chocolate or even milk chocolate if you like. I hardly ever measure the chocolate chips before I melt them. I usually error on the side of too few and then I can always add more if I need to. The buttercream is pretty forgiving. I hope that you will experiment with it to find your favorite. Good Luck.