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.
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.
- 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
- 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
- ¼ cup water
- ¼ cup granulated sugar
- ¾ cup milk chocolate chips
- 2 T. heavy cream
- 12 Andes Mints, chopped
- 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.
- 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.
- 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.
- Sift together the cake flour, cocoa powder, baking powder, baking soda and salt.
- Add the flour mixture into the wet mixture and mix on low. Mix until just incorporated.
- Stir in the cup of mint chips.
- Divide the batter into the two pans. Make sure the batter is evenly distributed.
- 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.
- 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.
- Finely chop up your favorite chocolate candy bar. Make sure the pieces are small and thin.
- Add the butter and cream cheese in a large bowl. Mix on medium until light and fluffy.
- 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.
- Stir in the finely chopped candy bar.
- In a small saucepan, add in the water and sugar. Place over medium heat and and stir until sugar is completely dissolved.
- Place the cake on a cake plate. Brush the simple syrup onto the cooled cake.
- Frost the cake. The frosting may be a little difficult to work with since there are pieces of chocolate in it.
- Refrigerate the cake for about 1 hour. This will help keep the frosting from melting when you pour the ganache on it.
- 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.
- Let the ganache cool off for about 10 minutes.
- Chop up the Andes mints.
- Pull the cake out of the fridge. Pour the ganache on top of it.
- Garnish with the chopped pieces of Andes mints.
Are you a mint lover? If you are, what is your favorite mint dessert?