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.



  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup brewed coffee, cooled
  • ½ cup milk


  • 1 cup unsalted butter, softened
  • 8 cups powdered sugar
  • ½ teaspoon peppermint extract
  • ½ cup milk plus 2 Tablespoons
  • 11 ounce dark chocolate chunks (62%cacao)
  • ⅛ teaspoon green food coloring gel
  • 1 maraschino cherry (or fresh cherry), optional


  • ¾ cup heavy whipping cream
  • 1 ½ cups semisweet chocolate morsels
  • ¼ teaspoon peppermint extract


  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!


  • 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:



Serving Size:


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.

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