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Mint Chocolate Chip Layer Cake Recipe

Mint Chocolate Chip Layer Cake Recipe
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Think of your favorite mint chocolate chip ice cream—now imagine it as a cake. Decadent chocolate layers meet cool minty buttercream packed with chocolate flecks, all topped with luscious ganache. It’s refreshing and indulgent, making it the perfect dessert for any celebration or simply satisfying your sweet tooth.

Ingredients

Scale

Chocolate Cake Layers:

  • 6 oz unsalted butter, softened
  • 4.75 oz granulated sugar (2/3 cup)
  • 5 oz brown sugar, packed (2/3 cup)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 12 fl oz buttermilk (1 1/2 cups), room temperature
  • 8 oz all-purpose flour (1 3/4 cups)
  • 3 oz Dutch-process cocoa powder (1 cup)
  • 1½ tsp baking soda
  • 1/2 tsp salt
  • 6 oz mini chocolate chips (1 cup)
  • 6 oz Andes mints, chopped (1 cup), plus extra for garnish

Mint Buttercream:

  • 4 oz dark chocolate, finely grated
  • 9 large egg whites, room temperature
  • 14 oz granulated sugar (2 cups)
  • 1 lb unsalted butter, softened
  • 2 tsp mint extract
  • 1/4 tsp salt
  • Green food coloring (optional)

Ganache:

  • 4 fl oz heavy cream (1/2 cup)
  • 3 oz semi-sweet chocolate, finely chopped

Instructions

Step 1: Chocolate Cake

  1. Preheat your oven to 350°F. Line three 8-inch round pans with parchment and lightly grease them.
  2. Cream the butter, granulated sugar, and brown sugar for about 5 minutes, until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  3. Combine flour, cocoa, baking soda, and salt in a separate bowl. Alternate adding this dry mix and buttermilk to the wet ingredients, starting and ending with the dry mix. Don’t overmix!
  4. Divide batter evenly into pans (~13 oz per pan). Top with chocolate chips and chopped Andes mints, gently swirling them into the batter. Bake for 22–25 minutes, or until a toothpick comes out clean. Cool fully before assembling.

Step 2: Mint Buttercream

  1. Whisk egg whites and sugar in a heatproof bowl over simmering water (double boiler style) until the sugar has dissolved (165°F or smooth to the touch).
  2. Beat the mixture on high speed until stiff peaks form and it cools to room temperature (~15 minutes).
  3. Gradually add softened butter, one tablespoon at a time, and continue mixing. If it looks curdled—don’t panic! It will smooth out. Add mint extract, salt, and green food coloring. Fold in grated chocolate.

Step 3: Ganache

  1. Heat cream over medium heat until it’s just simmering (don’t boil). Pour over chopped chocolate and let it sit for a minute. Whisk until smooth and glossy. Let cool slightly so it’s pourable but not runny.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread about a cup of buttercream evenly on top. Repeat with the other layers. Cover the entire cake with buttercream, smoothing it as much as you like.
  2. Pour ganache onto the center of the cake. Spread it gently toward the edges. If you’re feeling fancy, pipe buttercream rosettes around the top and sprinkle some extra Andes mints as a garnish.

Notes

Tips & Tricks

  • Don’t overmix the batter—chocolate cakes like a light hand!
  • Use Dutch-process cocoa for that deep chocolate flavor.
  • Make buttercream a day ahead to save time. Just re-whip it before using.
  • Chill the frosted cake for 10–15 minutes before adding ganache for neat edges.

Serving & Storing

  • Serve at room temperature to get the creamiest buttercream and fullest flavors.
  • Store leftovers covered at room temp for 3 days or in the fridge for up to 1 week. (Let refrigerated slices warm up before serving!)
  • Want to save some for later? Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.

Find it online: https://cakeshungry.com/mint-chocolate-chip-layer-cake/