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
![Mint Chocolate Chip Layer Cake Mint Chocolate Chip Layer Cake](https://i.imgur.com/7BfcA4m.jpg)
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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