Mint-Chocolate Chip Cake

This cocktail, which was popular in the 1950s, comprises gin and grenadine. Serve it in a nice glass, please!

Prep Time: 30 mins
Cook Time: 35 mins
Additional Time: 30 mins
Total Time: 1 hr 35 mins
Servings: 16
Yield: 1 9×13-inch cake

Ingredients

  1. 2 cups white sugar
  2. 1 ¾ cups all-purpose flour
  3. ¾ cup unsweetened cocoa powder
  4. 1 ½ teaspoons baking soda
  5. 1 ½ teaspoons baking powder
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. ½ cup vegetable oil
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon peppermint extract
  12. 1 cup boiling water
  13. 1 teaspoon peppermint extract
  14. ½ cup milk
  15. 1 cup butter, softened
  16. 1 (32 ounce) package confectioners’ sugar
  17. ½ teaspoon green gel food coloring, or as needed
  18. 1 cup miniature semisweet chocolate chips
  19. ½ cup butter, softened
  20. 10 (1 ounce) squares semisweet chocolate

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
  6. Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
  7. Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
  8. Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Nutrition Facts

Calories 752 kcal
Carbohydrate 112 g
Cholesterol 71 mg
Dietary Fiber 4 g
Protein 6 g
Saturated Fat 18 g
Sodium 453 mg
Sugars 96 g
Fat 35 g
Unsaturated Fat 0 g

 

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