Monday, March 28, 2016

Mint Chocolate Chip Cake


Every year since she has been able to voice her opinion, Alyssa has chosen a chocolate cake with pink buttercream frosting for her birthday treat. So you can imagine my surprise this year when she asked for a mint chocolate chip cake.

"No pink girly cake? Really? Mint chocolate chip? Ok!"  

Mint chocolate chip was my absolute favorite ice cream growing up. Minty, creamy goodness with flecks of rich chocolate; nothing was better, that is until they created mint Oreo ice cream, but that's another story.



We made the cake during the day and kept it in the refrigerator to keep it cold and give it the essence of its namesake. Then we had to wait for Leighton to get home from work and eat dinner. (Something about chocolate cake not being a nutritious meal? I don't know.) It was hoooouuuurrrs before we could indulge.

But, oh, was it worth it. The kids each took a bite and agreed that the cake tasted exactly like the ice cream. The rich, dark chocolate of the cake pairs beautifully with the creamy coolness of the frosting. And those dark chocolate pieces? Those are just a bonus.



I admit, I was a bit sad when my girl didn't desire her traditional pretty pink cake, (Speaking of traditions, this was also the first year that she didn't want to have a tea party on her special day. Who said she could grow up?) but I think she made an excellent choice.

Maybe growing up isn't so bad after all.

Maybe.




Mint Chocolate Chip Cake
Cake Ingredients:
2 cups sugar
1 3/4 cups flour
1 cup Hershey's Special Dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water

Cake Directions:
1. Heat oven to 350. Grease and flour 2 round 9-inch pans.
2. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk oil and vanilla and beat on medium for 2 minutes.
4. Stir in boiling water.
5. Pour evenly into prepared pans. Bake for 30-35 minutes. Cool 10 minutes in pans before removing to cool completely on wire racks.
*Recipe adapted from Hershey's.

Frosting Ingredients:
1 cup (2 sticks) butter, softened
1/3 cup heavy cream
2 teaspoons mint extract
1 teaspoon vanilla extract
4 cups powdered sugar
4-5 drops green food coloring
2 ounces dark chocolate, finely chopped

Frosting Directions:
1. In a large bowl, beat butter until light and fluffy.
2. Add cream and both extracts and beat until smooth.
3. With the mixer on the lowest speed, slowly add the powdered sugar until just combined.
4. Add food coloring and beat on medium-high for one minute. Frosting should be smooth and fluffy.
5. Add chopped chocolate and mix on low until evenly combined.
 
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