Mint Chocolate Chip Layer Cake

Mint Chocolate Chip Layer Cake

Mint Chocolate Chip Layer Cake


For the Cake:

  • 1/2 cup + 1 TBSP unsweetened cocoa powder
  • 6 oz cake flour (1 1/2 cups)
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 oz unsalted butter at room temperature
  • 10.5 oz granulated sugar (1 1/2 cups)
  • 2 large eggs at room temperature
  • 1/2 cup water at room temperature
  • 1/2 cup whole milk at room temperature
  • 6 oz miniature chocolate chips (1 cup)
  • 1 cup Andes mints chopped, plus additional for decorating

For the Mint Chocolate Chip Buttercream:

  • 4 oz dark chocolate
  • 9 egg whites at room temperature
  • 14 oz granulated sugar (2 cups)
  • 1 lb butter at room temperature
  • 2 tsp peppermint extract
  • Green gel food coloring

For the Ganache Topping:

  • 3 oz heavy cream
  • 3 oz semi-sweet chocolate (about 1/2 cup), finely chopped


To Make the Chocolate Cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Line two 9-inch cake pans with parchment paper and spray them well with nonstick cooking spray.
  2. In a small bowl, whisk or sift together the cocoa powder, flour, salt, and baking soda. In the bowl of a large stand mixer, combine the butter and the granulated sugar. Beat them together on medium-high speed for 4-5 minutes, until they’re light, fluffy, and creamy. Add the eggs one at a time, and beat until they’re fully incorporated.
  3. Combine the water and the milk. With the mixer running on low speed, add about a third of the sifted dry ingredients to the bowl. When they are almost completely mixed in, pour in half of the water-milk mixture, and let it mix together 
  4. Add half of the remaining drys, then when those are mixed, add the remaining wet ingredients. Finally, finish off by adding the last of the drys. Stop when the streaks of flour are almost completely gone. Add the miniature chocolate chips and chopped Andes mints, and stir everything together by hand, scraping the bottom and sides of the bowl to make sure the batter is well-mixed.
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