Mint Chocolate Chip Drip Cake
A delightful cake featuring layers of moist mint-infused cake and rich chocolate, topped with creamy mint frosting and chocolate ganache.
Servings: 10 servings
Calories: 400kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Light and fluffy, the foundation of our cake that provides structure.
- 2 1/2 teaspoons baking powder Ensures a rise that is just right, creating moist cake layers.
- 1/2 teaspoon salt Enhances flavors while balancing sweetness.
- 1 cup unsalted butter, softened Rich and creamy, creating a velvety texture in the batter.
- 1 3/4 cups granulated sugar Sweetness that envelops your tongue, providing the perfect contrast to mint.
- 4 large eggs Binding ingredients together and enriching the overall taste.
- 1 tablespoon vanilla extract Adds warmth, rounding out the aromatic flavor profile.
- 1 cup whole milk Moisture that keeps the cake tender and adds to its rich flavor.
- 1 cup mini chocolate chips Bursting pockets of chocolate in every bite for added indulgence.
- Green dash food coloring A vibrant hue that reflects the fresh mint theme.
For the Frosting
- 1 cup unsalted butter, softened Ensures our frosting is soft and easy to spread.
- 4 cups powdered sugar Sweetness that creates a perfect balance with the mint.
- 1/4 cup heavy cream Gives the frosting a luxurious, creamy texture.
- 1 teaspoon peppermint extract A refreshing touch, making the mint flavor pop.
- Green dash food coloring (for frosting) To create a striking mint-green frosting.
For the Drip
- 1/2 cup semi-sweet chocolate chips Adds a rich, decadent chocolate layer on top.
- 1/4 cup heavy cream Helps create a glossy, smooth ganache.
For Decoration
- Fresh leaves mint leaves A beautiful garnish that adds a lovely aroma.
- Mini cups chocolate chips Added texture and chocolatey bites on top.
- Green sprinkles green sprinkles A fun sprinkle of color to elevate the cake's presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing and lightly flouring three 8-inch round cake pans.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, mixing until just combined.
- Fold in the mini chocolate chips and add green food coloring to achieve the desired mint hue.
- Divide the batter evenly among the prepared pans and bake for about 25-30 minutes.
Frosting and Assembling
- While the cakes cool, create the frosting by beating the softened butter until creamy and smooth.
- Gradually add in the powdered sugar, alternating with the heavy cream, mixing well.
- Add the peppermint extract and green food coloring until you achieve the desired mint shade.
- Once the cakes are completely cooled, check and level them if needed, then stack and frost each layer with the mint frosting.
Drip and Decorate
- For the ganache, in a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.
- Heat in 30-second intervals, stirring until smooth, then allow to cool slightly before pouring.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Decorate with fresh mint leaves, mini chocolate chips, and green sprinkles.
Notes
For the best results, ensure ingredients are at room temperature and sift flour to avoid lumps. Let cakes cool completely before frosting and allow ganache to cool before pouring.