If you love mint chocolate chip ice cream, you’ll enjoy those flavors in cake form.
Fresh mint leaves, not mint extract, make the flavor of this mint chocolate chip cake truly special.
This helps the oils in the leaves come out more easily.
Credit: Southern Living
The flavor of this cake can’t be beat.
If you’re a fan ofmint chocolate chip ice cream, this might become your new favorite dessert.
all-purpose flour
1 1/3cupsgranulated sugar
3tablespoonsunsweetened cocoa
1teaspoonbaking soda
1/2teaspoonkosher salt
1/2teaspoonbaking powder
Frosting
2cups(16 oz.)
unsalted butter
12large mint leaves, bruised
4cups(about 12 oz.)
Coat 2 (8-inch) round cake pans with baking spray and line with parchment paper.
Place boiling water and mint sprigs in a heatproof bowl.
Let steep 10 minutes.
Discard mint, and stir in chocolate chips; let stand 2 minutes.
Stir until chocolate is melted, about 1 minute.
Whisk in oil, sour cream, eggs, and vanilla until smooth.
Stir in wet ingredients.
Pour batter evenly (about 2 cups per pan) into prepared pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes.
Cool in pans 10 minutes.
Remove cake layers to wire racks, and let cool completely, about 1 hour.
Prepare the Frosting: Place butter and mint leaves in a small saucepan over low.
Cook, stirring often, until butter is melted and begins to foam, about 15 minutes.
Remove from heat; discard mint.
Chill cake and remaining frosting 30 minutes.
Spread remaining chilled frosting on top and sides of cake.
Chill cake until firm enough to cut, about 1 hour.
Garnish with mint sprigs, if desired.
