Name: Mint-Chocolate Chip Cake recipe
Ingredients: 2 cups white sugar;1 ¾ cups all-purpose flour;¾ cup unsweetened cocoa powder;1 ½ teaspoons baking soda;1 ½ teaspoons baking powder;1 teaspoon salt;2 eggs;1 cup milk;½ cup vegetable oil;1 teaspoon vanilla extract;1 teaspoon peppermint extract;1 cup boiling water;1 teaspoon peppermint extract;½ cup milk;1 cup butter, softened;1 (32 ounce) package confectioners' sugar;½ teaspoon green gel food coloring, or as needed;1 cup miniature semisweet chocolate chips;½ cup butter, softened;10 (1 ounce) squares semisweet chocolate

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Ingredients

2 cups white sugar 1 ¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk ½ cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1 cup boiling water 1 teaspoon peppermint extract ½ cup milk 1 cup butter, softened 1 (32 ounce) package confectioners' sugar ½ teaspoon green gel food coloring, or as needed 1 cup miniature semisweet chocolate chips ½ cup butter, softened 10 (1 ounce) squares semisweet chocolate

Nutrition Info

751.6 calories carbohydrate: 112.2 g cholesterol: 70.8 mg fat: 34.8 g fiber: 3.6 g protein: 5.6 g saturatedFat: 17.7 g servingSize: - sodium: 453.1 mg sugar: 96.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract, mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
Meanwhile, combine chocolate squares and butter in a double boiler, stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
Remove cake from the refrigerator. Cover entire cake with ganache, return to the refrigerator and allow to completely set, about 30 minutes.
Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Recipe Yield

1 9x13-inch cake

Recipe Note

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

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