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Mint Chocolate Chip Delight Cake

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A moist, decadent chocolate layer cake kissed with cool peppermint and studded with mini chocolate chips, finished with a fluffy mint-green buttercream and a glossy chocolate ganache drizzle—perfect for any celebration that craves the classic mint-chocolate combo.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder
  • 1 ¾ cups (350 g) granulated sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) neutral oil (canola or vegetable)
  • 1 tsp pure vanilla extract
  • 1 ¼ tsp peppermint extract, divided
  • ¾ cup (180 ml) hot brewed coffee (or hot water)
  • 1 cup (170 g) mini chocolate chips, tossed in 1 Tbsp flour
  • Mint Buttercream
  • 1 ½ cups (340 g) unsalted butter, room temperature
  • 5 cups (600 g) powdered sugar, sifted
  • 4–5 Tbsp heavy cream or milk, as needed
  • ½ tsp peppermint extract
  • 2–3 drops green gel food coloring (optional)
  • Chocolate Ganache
  • 4 oz (115 g) semi-sweet chocolate, finely chopped
  • ½ cup (120 ml) heavy cream
  • Garnish: extra mini chocolate chips & fresh mint leaves (optional)

Instructions

  1. Prep: Pre-heat oven to 350 °F (175 °C). Grease, line, and flour two 8-inch (20 cm) round cake pans.
  2. Dry ingredients: Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Wet ingredients: In a second bowl whisk eggs, buttermilk, oil, vanilla, and 1 tsp peppermint extract until smooth.
  4. Combine: Pour wet into dry, stirring until just incorporated. Carefully stream in hot coffee; batter will be thin. Fold in floured mini chips.
  5. Bake: Divide batter between pans. Bake 28–32 min until a tester comes out with a few moist crumbs. Cool 10 min in pans, then invert onto racks; cool completely.
  6. Make buttercream: Beat butter until creamy (3 min). Gradually add powdered sugar. Beat in cream 1 Tbsp at a time to a spreadable consistency. Mix in ½ tsp peppermint extract and food coloring.
  7. Fill & frost: Level cake layers if needed. Place first layer on stand, spread 1 cup frosting, top with second layer. Coat cake with remaining buttercream; chill 20 min.
  8. Ganache: Heat cream just to a simmer; pour over chopped chocolate. Let sit 2 min, then stir until smooth. Cool 5 min.
  9. Finish: Drip/spread ganache over chilled cake. Sprinkle extra chips, garnish with mint leaves. Chill 15 min to set before slicing.

Notes

  • Room-temp ingredients ensure an even crumb.
  • Swap buttermilk + coffee with equal milk + hot water for a milder flavor.
  • Cake layers freeze well (wrap tightly) up to 2 months.
  • Store finished cake covered in fridge up to 4 days; bring to room temp before serving.

Nutrition

Keywords: mint chocolate chip cake, chocolate mint dessert, layer cake, birthday cake, holiday baking

Find it online: https://yumrecipesnow.com/mint-chocolate-chip-delight-cake/