★★★★★

Chocolate Cake with Mint Chocolate Chip Frosting

This is not your average chocolate cake recipe! A layer of frosting reminiscent of mint chocolate chip ice cream covers a moist cocoa filled cake.

Love chocolate mint desserts? This Mint Chocolate chip rice krispie treat recipe is thick and chewy! Or try a batch of these delicious mint chocolate chip brownies for a fudgy, decadent dessert.

Chocolate cake covered in mint chocolate chip frosting and chocolate ganache on a white cake stand.

You can’t go wrong with chocolate cake

And this chocolate cake with mint chip frosting may have been one of the very best chocolate cakes I have ever eaten. I may have eaten nearly a fourth of this cake on my own.

I know my way around a chocolate cake recipe by now. But I’d never made a chocolate cake quite like this before.

The frosting on this cake tastes like melted mint chocolate chip ice cream.

The moist and rich chocolate cake with the mint chip buttercream frosting already had me in the palm of its hand. Then, the decadent layer of chocolate ganache sent me straight to chocolate lover’s paradise.

You’re welcome to join me. We have chocolate.

I stuck with the ice cream theme and arranged this cake to resemble a mint chocolate chip sundae, cherry and all. If you love mint and chocolate together, you HAVE to try this chocolate cake recipe!

Ingredients Needed

To achieve mint chocolate nirvana, you start by making a layer of chocolate cake.

Here’s what you need to make the chocolate cake:

  • All purpose flour
  • Eggs
  • Butter – softened first; unsalted is my preference but salted butter will work too.
  • Sugar
  • Cocoa powder – Dutch processed if possible and always unsweetened
  • Brewed coffee – Cooled to room temperature
  • Milk
  • Baking soda
  • Baking powder
  • Salt
Thick slice of chocolate layer cake with mint chocolate chip frosting tinted green and covered in chocolate ganache. Served on a white square dessert plate with fresh cherries.

Step by Step Instructions

STEP 1. Line two 9 inch cake pans with parchment paper then lightly grease and flour both (or use my homemade cake release). In a medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside.

STEP 2. In measuring cup, mix coffee and milk together. Set aside.

STEP 3. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (I do about 3 additions of each).

STEP 4. Pour cake batter into the two prepared pans. Bake in a 350 degree oven for about 25 minute or until a toothpick inserted in the center of each comes out clean. Remove and allow to cool about 10 minutes before removing from pans.

While the cakes are cooling, prepare the frosting and ganache.

How to Make Mint Chocolate Chip Frosting

For that cool and creamy mint frosting you need:

  • Butter – Don’t forget to let it soften first so it’s easier to beat.
  • Powdered sugar
  • Peppermint extract
  • Milk
  • Dark chocolate chunks – I used the 62% cocoa chunks. It gives the frosting a depth of chocolate flavor that pairs beautifully with the mint!
  • Green food coloring
  • Maraschino cherry – Optional but adds a satisfying finishing touch and pop of red color!

To make the frosting:

STEP 1. Pulse the dark chocolate chunks in a food processor until they turn into small bits (not powder)! Set aside.

STEP 2. In a mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Remove one or two scoops of frosting, and set aside. You’ll use these to look like the whipped cream on the cake.

Add in extract and food coloring gel to remaining frosting. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate.

Chocolate cake with mint chip frosting and chocolate ganache. On a white cake plate and topped with a cherry.

Assembling the cake

Frost the first layer of the chocolate cake using a rubber spatula or your favorite frosting utensil. Place the second layer on top of the first.

Completely frost sides and top of cake. With remaining green frosting, scoop several scoops on top of cake to look like ice cream! Cute, right?

With the reserved white frosting, place in a pastry bag or ziploc bag with a corner cut out. Set this aside until the final step.

There’s one last step: Chocolate ganache

Ganache Recipe

Ingredients for the chocolate ganache:

  • Heavy cream
  • Semi sweet chocolate chips
  • Peppermint extract

To make the ganache, heat the cream in a sauce pan over medium heat. Bring to a boil and immediately remove from heat.

Now, pour chocolate chips into a food processor and slowly add in the hot cream and extract. Process chocolate and cream for about 2-3 minutes until completely combined.

Finally, pour all that chocolate over your frosted cake. Add your reserved white frosting to look like whipped cream. Place a cherry on top and enjoy!

Slice of chocolate cake on a white plate, with full size cake in background. Cake topped with mint chocolate chip frosting.

Tips and Tricks

  • Don’t stress about the assembly. I love the look of decorating this like a mint chocolate chip sundae but if you like, you can also just frost it like a regular cake and drizzle the ganache over it. It will still look and taste amazing!
  • The gel food dye works best for this cake. The liquid dyes or natural substitutes won’t be quite the same.
  • Be sure to use Peppermint Extract, not mint. Mint will taste like spearmint toothpaste.

More Cake recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 16 servings

Chocolate Cake with Mint Chip Frosting

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes

This is not your average chocolate cake recipe! A layer of frosting reminiscent of mint chocolate chip ice cream covers a moist cocoa filled cake.

Ingredients

FOR THE CAKE:

  • ½ cup butter, softened
  • 1 ½ cup sugar
  • 2 eggs
  • 1 ½ cup flour
  • 9 Tbsp unsweetened cocoa powder
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup brewed coffee, cooled
  • ½ cup milk

FOR THE FROSTING:

  • 1 cup butter, softened
  • 8 cup powdered sugar
  • ½ tsp peppermint extract
  • ½ cup milk plus 2 Tbsp
  • 11 oz dark chocolate chunks (62%cacao)
  • ⅛ tsp green food coloring gel
  • 1 maraschino cherry

FOR THE GANACHE:

  • ¾ cup heavy cream
  • 1 ½ cup semisweet chocolate morsels
  • ¼ tsp peppermint extract

Instructions

  1. In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside.
  2. In measuring cup, mix coffee and milk together. Set aside.
  3. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (I do about 3 additions of each).
  4. Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
  5. For frosting, in food processor, pulse dark chocolate until small bits (not powder)! Set aside.
  6. In mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Remove one or scoops of frosting, to look like the whipped cream on the cake. Add in extract and food coloring gel to remaining frosting. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate.
  7. Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake. With remaining green frosting, scoop several scoops on top of cake to look like ice cream.
  8. With the reserved white frosting, place in ziploc bag and cut of corner. Pipe onto top of cake to resemble whipped cream.
  9. For the ganache, heat ¾ cup heavy cream in saucepan. Bring just to a boil and remove from heat. In food processor, pour chocolate chips and slowly add in hot cream and extract. Process chocolate and cream for about 2-3 minutes until completely combined. Pour over chocolate cake and top with a cherry. Enjoy!

Notes

  • Don't stress about the assembly. I love the look of decorating this like a mint chocolate chip sundae but if you like, you can also just frost it like a regular cake and drizzle the ganache over it. It will still look and taste amazing!
  • The gel food dye works best for this cake. The liquid dyes or natural substitutes won't be quite the same.
  • Be sure to use Peppermint Extract, not mint. Mint will taste like spearmint toothpaste.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 731Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 84mgSodium: 328mgCarbohydrates: 108gFiber: 3gSugar: 91gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

It’s impossible to look at this Chocolate Cake with Mint Chip Frosting and not “ooh” and “ahh” over it. The taste is even better!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on June 4, 2020

Comments & Reviews

  1. This sounds DELICIOUS. I love your blog. I’m your newest follower.
    Would love to see you DIY Home Sweet home.
    Jamie
    http://diyhshp.blogspot.com/

    P.S. I have a linky every Monday. Would love for you to stop by and link up.

  2. Found you via link party and this looks so delish! I did a double take to realize it was indeed cake. I can’t wait to try this! Pinned for you as well.

  3. I would so love this cake on my birthday! Lucky Boy! Mint Chocolate Chip is my favorite ice cream!!

  4. This cake is gorgeous! I honestly thought you’d frosted it with mint chocolate chip ice cream somehow, hah. Happy Birthday to him!

  5. This looks amazing!! I make a mint chocolate chip cupcake that is similar, but the ganache on top of your cake just takes it over the top. I must try this 🙂

  6. You definitely werent kidding when you said on Facebook you were making your son an awesome birthday cake! This sounds and looks amazing Aimee! You win #1 Mom award! 🙂

  7. So you and your twin are starting to freak me out with your posts… lol!! I am beginning to think you guys are planning everything…

  8. that is really cool looking, i kept thinking to myself, if it doesn’t have any ice cream, how did she get a chocolate cake GREEN!! then i got it! (FROSTING!!!) duh!

  9. Oh yum. Between your cake and Jocelyn’s donuts, I’m totally wishing I lived near one of you so I could come gobble it up! Thanks for linking up to TTT each week. I look forward to what you bring 🙂

  10. Heather, he was probably really little the last time. Maybe your dad’s birthday party in Wisconsin? Oh my that was a long time ago!

  11. a) This cake looks DIVINE!
    b) I can not believe Alex is 15!!
    c) how old was he the last time I saw him? It’s been SO LONG!!

Leave a Reply

Your email address will not be published. Required fields are marked *