Mint Chocolate Chip Cake (Printable)
Layers of mint chip ice cream and chocolate cake topped with whipped cream and ganache.
# What You Need:
→ Chocolate Cake
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup buttermilk, room temperature
08 - 1/2 cup hot water
09 - 1/3 cup vegetable oil
10 - 1 large egg
11 - 1 teaspoon vanilla extract
→ Mint Chocolate Chip Ice Cream Layer
12 - 1.5 quarts mint chocolate chip ice cream, slightly softened
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
→ Chocolate Ganache
16 - 1/2 cup semi-sweet chocolate chips
17 - 1/4 cup heavy cream
→ Garnish
18 - 2 tablespoons mini chocolate chips
19 - Fresh mint leaves
# Steps:
01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add buttermilk, hot water, oil, egg, and vanilla to the dry mixture. Mix until smooth and well combined.
04 - Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
05 - Let the cake cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
06 - Line the cleaned springform pan with plastic wrap or parchment. Place the cooled cake layer at the bottom.
07 - Spread softened mint chocolate chip ice cream evenly over the cake layer. Smooth the top with a spatula.
08 - Cover and freeze for at least 4 hours, or until firm.
09 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Heat heavy cream until just simmering and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
11 - Remove cake from freezer. Release from pan and transfer to a platter. Spread or pipe whipped cream on top, drizzle with ganache, and sprinkle with mini chocolate chips and mint leaves.
12 - Slice with a hot, sharp knife and serve immediately.
# Expert Advice:
01 -
- The temperature contrast between cold ice cream and room temperature cake creates something genuinely magical
- You can assemble most of it ahead, making it perfect for stressfree entertaining
02 -
- Slicing with a hot knife creates the cleanest edges run it under hot water between cuts
- The cake must be frozen solid before adding whipped cream or it will slide right off
03 -
- Springform pans are essential here regular cake pans make ice cream removal nearly impossible
- Press the ice cream into an even layer using the back of a spoon warmed under hot water