As promised, Mint Chocolate Chip Cake! I hope you have all made your Fresh Mint Meringues and are ready to dive into making this tasty treat. If you haven’t, I guess I can let this one slide given the glorious spring weather this past weekend, just try not to let it happen again.
When making a cake, or anything really, I try to visualize the recipe like the image above – I first read through the recipe so I know which ingredients go together and at what point they will be incorporated into the recipe. I usually write directly on my recipe, bracketing each group of ingredients, labeling it A,B,C, and writing “cream” or “alternate”. What makes this technique most effective is that it forces you to read through and really understand a recipe before you start, helping you work more efficiently and be more successful.
- 3 sticks unsalted butter, at room temp
- 2¼ cups sugar
- 4 eggs
- ¾ cup cocoa powder
- ¾ cup hot water
- ¾ cup sour cream
- 1 tbl vanilla extract
- 3 cups cake flour
- 1 tsp baking soda
- ½ tsp salt
- 16 oz unsalted butter, room temperature
- 2 lb (4cups) confectioner’s sugar
- pinch of salt
- 2 tsp mint extract
- green food gel color (optional)
- 1 cup dark chocolate chips
- 1 cup heavy cream
Fresh Mint Meringues (optional)
- Preheat oven to 350˚F. Grease 2 9in cake pans and line with parchment paper.
- Beat butter and sugar in electric mixer with paddle attachment until light and fluffy. While you are doing this crack eggs into a small bowl and add vanilla. In a separate bowl pour hot water over cocoa powder and whisk until smooth, whisk in sour cream. Finally combine the rest of the dry ingredients.
- With mixer on med-low add eggs one at a time, beating well after each addition (about 30sec), scraping bowl halfway through and after last egg has been incorporated.
- Add dry ingredients in two parts, alternating with cocoa/sour cream mixture. Give a scrape with a spatula to incorporate anything on the bottom.
- Divide batter between pans and bake 45-50 minutes, until a cake tester (or toothpick or even a small knife) inserted into the center comes out clean.
- Cool cakes on a wire rack completely before icing.
- Beat butter in electric mixer with paddle until light and fluffy (2-3 minutes). Turn mixer to low and slowly add confectioners sugar and pinch of salt. Beat on high for 5-7 minutes until slightly glossy. Add mint extract and food color (add a little at a time until you get the color you want). Ice the cake and let set in the fridge while you make the ganache.
- Heat heavy cream in a small saucepan just to a boil, immediately pour over chocolate chips, let sit a minutes then whisk until smooth.
- Pour ganache on top of cake, spreading gently so it just drips over the edges.