Triple layer chocolate cake with mint frosting and Andes mints for any mint chocolate fan in your life!
This was my oldest son's pick for a birthday cake in 2020 - he loves mint chocolate chip ice cream and I want to say he's almost chosen this cake multiple years in a row and then finally last year, he did choose it. It was relatively simple to make. I know it's going to be a perfect chocolate cake when there's boiling water to add to the batter. I'm not sure what science is behind that but it is always SO good. I have nothing much else to say about this one - it's a 10 out of 10!What you need:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 1/2 tsp. vanilla
- 1 cup boiling water
For the Mint Frosting:
- 1 1/2 cups unsalted butter
- 1 1/2 cups shortening
- 11 1/2 cups powdered sugar
- 5 Tbsp. water
- 1 tsp. vanilla extract
- 1 Tbsp. mint extract
- Green and yellow gel icing color
- Andes mint baking chips
Directions:
- For the Chocolate Cake: Add flour, sugar, cocoa powder, baking soda, and salt - whisk together.
- Add eggs, milk, and vegetable oil and mix well.
- Add vanilla and boiling water and mix on low speed until well combined.
- Divided between three 8-inch cake pans that have been lined with parchment paper and greased up the sides.
- Bake in a preheated 300 degree oven for about 30 to 35 minutes or until a toothpick inserted comes out mostly clean
- Remove from oven and allow to cool for about 5 to 10 minutes in the pan. Remove to cooling racks to cool completely.
- For the Frosting: Beat butter and shortening together until smooth.
- Slowly add about 5 to 6 cups of powdered sugar, mixing well between additions.
- Add 3 to 4 Tbsp. water with vanilla and mint extracts, mix until smooth.
- Slowly add remaining powdered sugar, mixing well between additions. Add green and yellow gel coloring until desired mint green is reached.
- Place the first layer of cake down on your serving dish of choice. You can cut the tops of the cakes with a serrated knife for evenness, but I usually just leave them since mine bake pretty evenly.
- Spread 1 cup frosting on top and sprinkle with 1/4 cup Andes mints.
- Repeat with a second layer of cake, frosting, and Andes mints.
- Top with third layer of cake. Frost the sides and top.
- For extra fun, make swirls of frosting on top and sprinkle with Andes mints. You can also press mints up the side of the cake.
Mint Chocolate Chip Layer Cake
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 1/2 tsp. vanilla
- 1 cup boiling water
For the Mint Frosting:
- 1 1/2 cups unsalted butter
- 1 1/2 cups shortening
- 11 1/2 cups powdered sugar
- 5 Tbsp. water
- 1 tsp. vanilla extract
- 1 Tbsp. mint extract
- Green and yellow gel icing color
- Andes mint baking chips
Instructions
- For the Chocolate Cake: Add flour, sugar, cocoa powder, baking soda, and salt - whisk together.
- Add eggs, milk, and vegetable oil and mix well.
- Add vanilla and boiling water and mix on low speed until well combined.
- Divided between three 8-inch cake pans that have been lined with parchment paper and greased up the sides.
- Bake in a preheated 300 degree oven for about 30 to 35 minutes or until a toothpick inserted comes out mostly clean
- Remove from oven and allow to cool for about 5 to 10 minutes in the pan. Remove to cooling racks to cool completely.
- For the Frosting: Beat butter and shortening together until smooth.
- Slowly add about 5 to 6 cups of powdered sugar, mixing well between additions.
- Add 3 to 4 Tbsp. water with vanilla and mint extracts, mix until smooth.
- Slowly add remaining powdered sugar, mixing well between additions. Add green and yellow gel coloring until desired mint green is reached.
- Place the first layer of cake down on your serving dish of choice. You can cut the tops of the cakes with a serrated knife for evenness, but I usually just leave them since mine bake pretty evenly.
- Spread 1 cup frosting on top and sprinkle with 1/4 cup Andes mints.
- Repeat with a second layer of cake, frosting, and Andes mints.
- Top with third layer of cake. Frost the sides and top.
- For extra fun, make swirls of frosting on top and sprinkle with Andes mints. You can also press mints up the side of the cake.
Notes:
Recipe from Life, Love, and Sugar
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