Mint Chip Cake

Mint Chip Cake

This mint chip cake is for my mint lovers out there. I know I have them, because they have requested more mint recipes! Now is the time to share the mint love since St. Patrick’s Day is coming right up!

Just last night I was getting quizzed on Saint Patrick himself. My husband gives me mini quizzes often. Sometimes on topics I know little to nothing about. It all circles back around though and he’ll ask the same questions next year as well.  If I remember them, he’ll be impressed. If not, I’ll get,”bay-bay!” What can I say, I have a bad memory.

Mint Chip Cake

Mint Chip Cake

This mint chip cake is filled top to bottom with all sorts of minty goodness. It’s the perfect chocolate to mint ratio. Nothing is being overwhelmed.

I used a pound cake because inside the chocolate cake is mint chips. In order to not have all the chips sink to the bottom, a thick and dense cake is required. I adapted this recipe from Baked Bree. I found it was a little more dry than I would like, so I added a simple syrup to the cake layers to moisten it up. That did the trick for me.

Mint Chip Cake

Mint Chip Cake

Mint Chip Cake
 
Prep time
Cook time
Total time
 
Chocolate mint chip pound cake filled with a cream cheese and creme de menthe frosting.
Author:
Recipe type: Dessert
Serves: 8 inch cake
Ingredients
Cake
  • 1+ ½ cups (3 sticks) butter, room temperature
  • 3 T. vegetable oil
  • 1 + ½ cups granulated sugar
  • 6 eggs, room temperature
  • 1 T. vanilla
  • 2 + ½ cups cake flour
  • ¾ cup cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup mini mint chips
Frosting
  • ½ cup butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 2 + ¾ cups powdered sugar
  • 4 T. creme de menthe liqueur
  • 4.4 oz chocolate candy bar, finely chopped
Simple Syrup
  • ¼ cup water
  • ¼ cup granulated sugar
Ganache
  • ¾ cup milk chocolate chips
  • 2 T. heavy cream
  • 12 Andes Mints, chopped
Instructions
  1. Preheat oven to 325 degrees. Spray to 8 inch pans with non-stick cooking spray. Flour each pan with cocoa powder. I used about 2 tablespoons of cocoa powder on the pans.
  2. In a large mixing bowl, add in the butter, sugar, and vegetable oil. Mix on medium until light and fluffy. This will take about 3 minutes.
  3. Add in the vanilla and eggs one at a time until incorporated. Once the egg is incorporated, add the next egg. Scrape down the sides of the bowl.
  4. Sift together the cake flour, cocoa powder, baking powder, baking soda and salt.
  5. Add the flour mixture into the wet mixture and mix on low. Mix until just incorporated.
  6. Stir in the cup of mint chips.
  7. Divide the batter into the two pans. Make sure the batter is evenly distributed.
  8. Place in the oven and bake for 40-50 minutes or until done. Insert a toothpick and if it comes out clean or with moist crumbs, it's done. Don't over bake this cake, It will dry it out even more.
  9. Remove the cake from the oven. Let it rest in the pan for 10 - 15 minutes. Turn out onto a cooling rack and let cool completely before frosting.
Frosting
  1. Finely chop up your favorite chocolate candy bar. Make sure the pieces are small and thin.
  2. Add the butter and cream cheese in a large bowl. Mix on medium until light and fluffy.
  3. Add the powdered sugar and creme de menthe liqueur. If you prefer not to use liqueur, substitute the liqueur for milk. Add in 1 - 2 teaspoons peppermint extract for flavor.
  4. Stir in the finely chopped candy bar.
Simple Syrup
  1. In a small saucepan, add in the water and sugar. Place over medium heat and and stir until sugar is completely dissolved.
  2. Place the cake on a cake plate. Brush the simple syrup onto the cooled cake.
  3. Frost the cake. The frosting may be a little difficult to work with since there are pieces of chocolate in it.
  4. Refrigerate the cake for about 1 hour. This will help keep the frosting from melting when you pour the ganache on it.
Ganache
  1. In a microwave-safe bowl, add in the milk chocolate chips and heavy cream. Microwave in 30 second intervals and stir after each interval. It will take about 3 intervals of microwaving and stirring.
  2. Let the ganache cool off for about 10 minutes.
  3. Chop up the Andes mints.
  4. Pull the cake out of the fridge. Pour the ganache on top of it.
  5. Garnish with the chopped pieces of Andes mints.
Notes
The pound cake was adapted from Baked Bree.

Mint Chip Cake

Are you a mint lover? If you are, what is your favorite mint dessert?

Comments

  1. says

    It absolutely does look fantastic! Mint chocolate chip ice cream is one of my favorites and I imagine that when it was nestled up against this cake it would be a winning combo! Thanks for sharing — oh and memory? I came downstairs last night to do something… couldn’t remember what it was so I made coffee…. at midnight. 🙂
    Marye recently posted…Amelia Hotel at the BeachMy Profile

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