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Mint Chocolate Chip Cake

A rich and moist cake combining chocolate and refreshing mint flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour For a light, fluffy cake.
  • 1.75 cups granulated sugar Adds sweetness and structure.
  • 0.75 cups unsweetened cocoa powder High-quality cocoa enhances chocolate flavor.
  • 1.5 teaspoons baking powder Helps the cake rise.
  • 1.5 teaspoons baking soda Works alongside baking powder.
  • 1 teaspoon salt Balances sweetness.
  • 2 large eggs Bring to room temperature.
  • 1 cup whole milk Adds moisture; can substitute with almond milk.
  • 0.5 cups vegetable oil For tender crumb; can replace with melted coconut oil.
  • 2 teaspoons peppermint extract Pure extract enhances flavor.
  • 1 cup boiling water Essential for a moist cake.
  • 1 cup chocolate chips Semi-sweet is recommended.
For the frosting
  • 2 cups heavy cream Opt for freshly whipped cream.
  • 1 cup powdered sugar Sweetens the whipped cream.
  • 1 drop green food coloring (optional) For achieving a minty hue.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
  3. Add eggs, milk, oil, and peppermint extract. Beat on medium speed for about 2 minutes until smooth.
  4. Stir in boiling water until fully combined; the batter will be thin.
  5. Fold in chocolate chips gently.
  6. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then remove to wire racks to cool completely.
Frosting
  1. In a bowl, whip heavy cream and powdered sugar together until stiff peaks form.
  2. If desired, add food coloring one drop at a time until you reach the desired shade.
  3. Once cooled, frost the top of one cake layer, add the second layer, and frost the top and sides.
  4. Decorate with additional chocolate chips and mint leaves if desired.
Serving
  1. Slice and enjoy your Mint Chocolate Chip Cake!

Notes

Store in an airtight container in the fridge for up to 5 days and separate layers with parchment paper to avoid sticking.