Imagine sinking your fork into a decadent chocolate cake so moist and rich that it practically melts in your mouth, topped with a creamy mint chocolate chip frosting that sends your dessert experience into overdrive. This isn't just another cake recipe - it's a culinary masterpiece that transforms an ordinary dessert into an extraordinary sensory journey. Whether you're celebrating a special occasion or simply craving a slice of pure indulgence, this Chocolate Cake with Mint Chocolate Chip Frosting is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon peppermint extract
- 1 cup mint chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and no lumps remain.
- In a separate medium bowl, beat the eggs. Add milk, vegetable oil, and vanilla extract. Whisk until the wet ingredients are fully incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well blended.
- Slowly add the boiling water to the batter, stirring gently. The batter will be thin, which is normal. Mix until water is completely integrated.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. Test for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then transfer to a wire rack to cool completely, about 1 hour.
- For the frosting, beat softened butter in a large bowl until creamy. Gradually add powdered sugar, cocoa powder, and peppermint extract. Mix until smooth and fluffy.
- Fold in mint chocolate chips into the frosting, reserving some for decoration.
- Once cakes are completely cool, place one layer on a serving plate. Spread a thick layer of frosting on top. Place the second cake layer and cover the entire cake with remaining frosting.
- Decorate the top and sides with reserved mint chocolate chips. Refrigerate for 30 minutes before serving to set the frosting.
Tips
- Room Temperature Matters: Ensure eggs and milk are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender.
- Boiling Water Trick: The hot water helps bloom the cocoa powder, creating a deeper chocolate flavor and incredibly moist texture.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Frosting Consistency: If the frosting seems too thick, add a tablespoon of milk; if too thin, add more powdered sugar.
- Chill for Perfection: Refrigerating the cake helps set the frosting and enhances the flavor melding.
- Make Ahead: This cake actually tastes even better the next day, so feel free to prepare it in advance!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 75g
Protein: 6g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 85mg
