Mint Chocolate Chip Layer Cake

Mint Chocolate Chip Layer Cake:

A Dreamy Dessert Delight 🌿🍫

Ingredients:

• For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup mini chocolate chips

• For the Mint Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tbsp heavy cream or milk
• 1 tsp peppermint extract
• Green food coloring (optional)
• 1/2 cup mini chocolate chips

• For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Make the Cake:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the whole milk, sour cream, vanilla extract, and peppermint extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the mini chocolate chips.
Bake the Cakes:

Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Mint Frosting:

In a large mixing bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the heavy cream or milk and peppermint extract, beating on high speed for about 3-4 minutes until the frosting is light and fluffy.
If desired, add a few drops of green food coloring and mix until evenly colored.
Fold in the mini chocolate chips.
Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a generous amount of mint frosting over the top of the first layer.
Place the second cake layer on top of the frosting. Repeat with another layer of frosting.
Place the third cake layer on top. Spread a thin layer of frosting (crumb coat) over the entire cake to seal in the crumbs. Refrigerate the cake for 30 minutes.
After chilling, apply a second, thicker layer of mint frosting over the entire cake, smoothing it out with an offset spatula.
Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Add the semi-sweet chocolate chips to the hot cream and let it sit for 2-3 minutes without stirring.
Stir the chocolate and cream together until smooth and glossy. Let the ganache cool for about 10-15 minutes until slightly thickened but still pourable.
Finish the Cake:

Pour the slightly cooled ganache over the top of the frosted cake, allowing it to drip down the sides.
Refrigerate the cake for another 15-20 minutes to set the ganache.
Serve:

Slice and serve the Mint Chocolate Chip Layer Cake chilled or at room temperature. Enjoy the refreshing mint flavor and rich chocolate in every bite!
Yield:
This recipe makes one 8-inch Mint Chocolate Chip Layer Cake, serving about 10-12 people.

Delight in the dreamy combination of mint and chocolate with this decadent layer cake! 🌿🍫🍰