Mint Chocolate Chip Cake

Mint to be, this refreshing dessert is the perfect treat for anyone craving a cool twist on a classic cake. With the perfect balance of rich chocolate and invigorating mint, every bite is a delight for the senses.

Ready Time

1 hrs 45 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 large eggs
2 teaspoons peppermint extract
1 cup whole milk, at room temperature
1 cup semi-sweet chocolate chips
1/4 cup chopped fresh mint leaves
Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy.

Add the eggs one at a time, beating well after each addition.

Beat in the peppermint extract.

Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Fold the chocolate into the cake batter until well combined.

Stir in the chopped fresh mint leaves.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean.

Remove from the oven and let cool in the pans for 10 minutes.

Transfer the cakes to a wire rack to cool completely.

Once the cakes are completely cool, you can dust them with confectioners’ sugar and serve.

Notes

To ensure the cake is light and fluffy, make sure to not overmix the batter, especially when adding the flour mixture and milk. Also, don’t overbake, as the cake can quickly go from perfectly cooked to dry.

For an intense chocolate flavor, use high-quality chocolate chips, and make sure they’re completely melted before adding them to the batter.

If using a microwave to melt the chocolate, be cautious not to overheat it, as it can seize up and become grainy. Fresh mint leaves give the cake an amazing flavor and freshness, but be gentle when folding them into the batter to avoid bruising the leaves and turning the cake brown.

If you want a stronger mint flavor, you can add a bit more peppermint extract or even some crushed peppermint candies on top of the cake for garnish.

Keep in mind that the cakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.