Mint Chocolate Chip Cake (Print version)
A refreshing layered dessert combining mint chocolate chip ice cream with rich chocolate cake and creamy toppings.
# Ingredient List:
→ Chocolate Cake
01 - 1 cup (130 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/3 cup (30 g) unsweetened cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup buttermilk, room temperature
08 - 1/2 cup hot water
09 - 1/3 cup vegetable oil
10 - 1 large egg
11 - 1 teaspoon vanilla extract
→ Mint Chocolate Chip Ice Cream Layer
12 - 1.5 quarts mint chocolate chip ice cream, slightly softened
→ Whipped Cream Topping
13 - 1 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
→ Chocolate Ganache
16 - 1/2 cup semi-sweet chocolate chips
17 - 1/4 cup heavy cream
→ Garnish
18 - 2 tablespoons mini chocolate chips
19 - Fresh mint leaves
# How To Make It:
01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
02 - In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add buttermilk, hot water, oil, egg, and vanilla. Mix until smooth and well combined.
04 - Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
05 - Let the cake cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.
06 - Line the cleaned springform pan with plastic wrap or parchment. Place the cooled cake layer at the bottom.
07 - Spread softened mint chocolate chip ice cream evenly over the cake layer. Smooth the top with a spatula.
08 - Cover and freeze for at least 4 hours, or until firm.
09 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Heat heavy cream until just simmering and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
11 - Remove cake from freezer. Release from pan and transfer to a platter. Spread or pipe whipped cream on top, drizzle with ganache, and sprinkle with mini chocolate chips and mint leaves.
12 - Slice with a hot, sharp knife and serve immediately.
# Expert Advice:
01 -
- The contrast between cold creamy ice cream and rich chocolate cake creates an unforgettable texture
- You get professional bakery results with surprisingly simple techniques and zero fancy equipment
- Makes you look like a dessert genius while actually being mostly assemble-ahead work
02 -
- Run your knife under hot water between slices for clean edges that look professionally cut
- The cake needs to freeze completely before adding toppings or the whipped cream will slide right off
- Work quickly when spreading the ice cream layer because softened ice cream waits for no one
03 -
- Spray your ice cream scoop with cooking spray for perfect portion control
- A warm knife creates picture-perfect slices that impress everyone