Ryan loves mint chocolate chip ice cream. So, when I saw a picture of this cake on Pinterest, I knew I had to make it for him. Of course, when his Birthday came around I couldn’t find this cake on Pinterest anymore so I just googled “Mint Chocolate Chip Cake” and sorted through a few recipes until I found one that looked appetizing and most importantly, easy!
This recipe is mostly slightly adapted from Meg’s Everyday Indulgence.
I have to admit, I did use a box mix for the cake. I know. But, I always trust Duncan Hines Cake Mixes because it has the best texture and the best flavor. Also, I am not so good at baking. I did not want to ruin this cake by over cooking, undercooking, forgetting, adding too much… you get the picture. This was the safest way to ensure a delicious tasting cake (not too safe, I have messed up box mixes a few times). So, I’m sorry but, I did. And, it was amazing.
MINT CHOCOLATE CHIP CAKE
2- 10×2 Round Cake Pans (If you do not own this size pan, buy one (or two)! It makes every cake look amazing. )
*If using 8-9in pans, follow recipe on link above.
2 Boxes of Duncan Hines Classic Devil Food Cake
2 C Water
2/3 C Oil
- PREHEAT oven to 350°F . GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly.
- BLEND cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
- BAKE about 40 minute. Cake is done when toothpick inserted in center comes out clean. COOL in pan for about 10 minutes. Dump cake onto wire rack to complete cooling process.
1 ½ C salted butter, slightly softened
1 ½ lb of powdered sugar
2 tbsp of peppermints extract (add by the ½ tsp to achieve desired taste if necessary)
¾ C milk
1 11.5 oz bag of semi-sweet chocolate morsels
½ tsp green food coloring (adjust coloring by the drop if necessary)
- In mixer, beat butter, powdered sugar and ½ C of milk for 3-5 minutes, until smooth and creamy (only add remaining ½ C milk if texture seems too thick). Add peppermint extract and food coloring, mix until fully blended. Fold in chocolate chips.
- Frost cooled cake. Place icing in between cakes then frost the top and sides. See picture below.
- Heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl with extract and then slowly add in hot cream. Stir until smooth and completely combined (you’ll want to use a wisk). Pour ganache over frosted cake and allow ganache to drip down the sides naturally (I used a spoon to help spread across the top).
EAT AND ENJOY!!!!!!!!!!!!!
I know you will.
Make sure you have milk.