Mint Chocolate Chip Drip Cake
A delightful Mint Chocolate Chip Drip Cake combining fluffy layers of mint-flavored cake with rich chocolate frosting and a glossy drip, perfect for celebrations.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the Cake
- 2.5 cups all-purpose flour Soft and fluffy, providing the cake's tender structure.
- 2.5 teaspoons baking powder Key to achieving the perfect lift and airy texture.
- 0.5 teaspoon salt Enhanced flavor that balances the sweetness.
- 1 cup unsalted butter, softened Creamy and rich, adding moistness to the cake.
- 1.75 cups granulated sugar Sweet and sparkling, infusing the cake with sweetness.
- 4 large eggs Binding the ingredients together while enriching the flavor.
- 1 tablespoon vanilla extract A warm, aromatic lift that enhances the overall taste.
- 1 cup whole milk Creamy and smooth, providing moisture for a tender crumb.
- 1 cup mini chocolate chips Burst of chocolatey goodness throughout the cake.
- green food coloring A fun way to add color and excitement to the cake batter.
For the Frosting
- 1 cup unsalted butter, softened Essential for a smooth and luscious frosting.
- 4 cups powdered sugar Sweet and fluffy, forming the base of the frosting.
- 0.25 cup heavy cream Thick and rich, making the frosting silky.
- 1 teaspoon peppermint extract The refreshing essence of mint, vital for flavor.
For the Drip
- 0.5 cup semi-sweet chocolate chips Rich chocolate that creates a delicious ganache.
- 0.25 cup heavy cream Ensures the ganache is smooth and pourable.
For Decoration
- fresh mint leaves Beautiful and aromatic, adding a touch of elegance.
- mini chocolate chips Extra sweet morsels to enhance the presentation.
- green sprinkles A playful touch, adding texture and fun.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, and mix until just combined. Fold in the mini chocolate chips and green food coloring.
- Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream, until you reach a creamy consistency. Mix in the peppermint extract and green food coloring.
Assembly
- Level the cooled cake layers if needed. Stack them on your serving plate with a layer of mint frosting between each. Spread frosting around the sides and top of the cake evenly.
- For the chocolate drip, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals until smooth. Let cool slightly before drizzling over the top of the cake.
- Decorate the top with fresh mint leaves, mini chocolate chips, and green sprinkles.
Notes
Allow the cake layers to cool completely before frosting to prevent melting. Level your cake layers for a better stack.