I am making the cake 4 days before I need it so should I freeze it or not? So happy you liked this cake and some of my other recipes . My first time making swiss meringue buttercream but the recipe was very easy to follow and it turned out perfectly. Even my three year old knows this — and always pretends thats what she’s scooping up at her play kitchen! Grease and flour three 8-inch cake pans. Suggestions? I use about one and a half cups of frosting, starting with the top and working my way over the edges, and down the sides, using that frosting overhang in the middle. Thank you for posting! Next time I’ll use regular flour. Can you freeze this icing and the ganache? by email at
Totally doable as cupcakes too — keep the baking temp the same, but start checking them at 15 or 20mins depending on size . I love that it looks like you just slathered your cake in ice cream. Everyone loved it. With mixer speed on low, slowly add powdered sugar and mix until just combined. wow, the cakes are great, i want to eat it right now Omg Mint chocale chip is my favorite.Im making this to my birthday next Saturday.Thanks is so nice of you shaeing such an amazing winner recipe.? I am so happy to hear that it was better than you expected!! Start on a slow speed to mix in the sugar, then turn up the speed to incorporate as much air as possible.
Maybe only infamous to me though. milk- skim, 2%, whole?
Is it bittersweet or semi-sweet or maybe what percentage of cocoa in the chocolate. Two 8″ should work fine. Turkey Hill makes the best Choco-Mint Chip ice cream… I can easily eat far too much of it when it’s just the perfect stage of ‘melty’. I thought I would make the cake and frost it this weekend and then freeze it. Very out of character for us — both the spontaneous Olive Garden trip and the late dinner. Easy to make. hi, would it be plain flour or self raising? I love how this frosting looks JUST like mint chocolate chip ice cream with the shaved chocolate. Once you get it down, layer cakes are easy to assemble and just require a little bit of trial and error. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I think it would probably work, but you’d need to increase the baking time. Hi Michelle! Definitely only let cool for a short time. Hi Ani! To make the chocolate drizzle, melt the chocolate and butter together in another small heatproof bowl over a pan of simmering water. since our family doesnt eat egg!! Smaller pieces would work better for sure. Nothing wrong with cake mixes – they just measured the dry ingredients for you. Everyone seems to want more of this, and I figured maybe I could turn it into cupcakes to share. All of your cakes are! Thanks! Great recipe.I made it for my own birthday! Oh My Yum!
Mint Chocolate Chip Layer Cake. I think I might have my cake baking daughter make this tonight :) I’m so honored that you used my recipe for your precious son’s special day!!
Your post is so funny and sweet! Good morning! So rich and chocolatey and not dry in the slightest. It kept squishing out from between the layers an the 2nd and 3rd layers were sliding off. Hi, Anyway it was super easy (except for the fact that I left my cake cool in pan too long). I’ve tried both homemade and mixes, and find a lot of homemade recipes to be dry, and fairly expensive to make. Anyway, I felt compelled to post because it was SO good! If you love bananas and chocolate, this recipe is for you. I’m sure the oreos will present some challenge…bigger chunks in the middle…and small grinding in the frosting. Press remaining chocolate chips onto sides of cake. Hi! Thanks so much for your sweet comment!
So happy to hear that you both liked it, and glad the GF flour blend worked well! It’s a gorgeous almost black color, which contrasts perfectly with the mint chocolate chip buttercream. This smelled so good in my refrigerator and tasted even better in my mouth. I’ve never used a spring form, but imagine it would work ok. Let me know how it turns out! Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***.
Oh my goodness. I’m in LOVE with this cake…LOVE-love-LOVE…it looks like mint ice cream, yummy!!!
Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing … It is delicious!!! Someone tell me where I can get these in Canada!
The icing will need to be brought to room temperature and rewhipped. xoxo. Who do I talk to about getting one of these for MY birthday?! What a small world.
I think Olive Garden has their candies made specially for them, the flavor might differ slightly from the retail ones. She used a box mix but I’m going to try it from scratch. PS – my father-in-law and his wife live in Aberdeen! Hi Claire! Thanks for sharing. It was phenomenal! This was a huge hit with my family, it was a nice change from the normal vanilla buttercream frosting.
Kristan is one lucky, blessed and happy woman to have you as her husband.
Hi Chris! Hi there! It was perfect! I have made it a thousand times. You can use chocolate chips for the frosting if you grind them up. I would refrigerate (not critical if only 1 day) then bring to room temp and rewhip before using. Noooo! Thanks for recipe! I made this cake and it turned out delicious. I added a bit extra cream to icing to make it more spreadable. Got it! Either will work totally fine. Frost and smooth the outside with a thin crumb coat. I’ve been considering using another chocolate cake recipe that uses regular cocoa powder since I’m aware that in some cases substituting the cocoa powder for its dutch processed counterpart will require an alteration of the leavening agents used, but in the pictures for the other recipes the cakes don’t look quite as moist as yours. Hi Brie! Is the mint extract peppermint or spearmint? Recipe with video instructions: Did you know you can bake a whole cake on your stove? Preparation time 15mins I should have been more clear in my initial question, I actually wanted to know why it’s got the “Refrigerate cake until serving.” part. The chocolate cake was also great, really moist and flavorful. Pingback: Chocolate Guinness cake with the best ever icing! And… for helping me bring joy to my families bdays! Thanks so much for your feedback re: converting the recipe AND for reading the previous comments to see that link . Your cake is gorgeous! Green gel food colouring
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I am going to attempt to make it for my daughter’s 19th birthday next week. Do you know if there are any adjustments for high altitude over 6000 ft (cake recipe)? Using the conversion table linked in the comments, this meant multiplying the recipe by three.
75g butter.
I also increased the ganache to 3 oz of choc/cream for my bigger cake. Hi – I only have two 6.5” round pans but they are 3” tall. The ganache will need to be room temp and likely microwaved a bit to make sure it’s pourable (not warm though). Hi Miranda! Yes, this will be fine. I will try to do a 3D LION cake, and I need the layers not to be very thin. I’m baking various deserts for an upciming event but due to timing and other things needing done I’m doing ahead of time and putting in the freezer. I frosted the layers and chilled the rest overnight. I did have a little trouble with the frosting not coming together the first time, but I found this post to be helpful and was able to rescue it: http://www.thebrewerandthebaker.com/archives/7640. As soon as it had cooled, I made a mint chocolate chip buttercream to frost on top of the cake. You can always tweak them like adding a little coffee and some extra cocoa powder to chocolate, substituting buttermilk, sour cream or mayo for some of the liquid. Do I have to use pure mint extract or will it be ok to use peppermint extract instead? Thank you! In the bowl of a mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. 125g dark chocolate, chopped So rich and chocolatey and not dry in the slightest. Let this mixture rest for 30 minutes. The chocolate will seize and go grainy, which while usually undesirable, creates a great ball of âice- creamâ.
Batter will be very thin. Yum !!! Any tips on possibly converting the icing to dairy free? With such high demand, you think they’d expand to more locations?! I have found Andes mints at dollar stores (Dollartree and Dollarama) in small bags as they are a frequent cupcake garnish.
Then I used a gel food coloring to tint the frosting green. I hope you try more recipes! Maybe I can order online, haha. Sadly, while the frosting was delicious,the 2 teaspoons of mint extract seemed like too much when I read the recipe, but sick I don’t cook much with mint, I thought maybe the vanilla and deliciously light buttercream and chocolate would counteract it.
EVERYONE loved the cake. Thanks for the recipe. My cake pans were 6in ones that are 2in thick. Thank you so much for posting this great recipe . I will be able to put the ganache on about an hour later. Was there extra buttercream? My nephew and everyone loved the cake!
I cannot get them anywhere else. Will the frosting be a disaster if my only option is heavy whipping cream? Yes, it’s 1:1 by weight for both for dark. I used Clubhouse “pure peppermint and mint extract”. The BEST. Did you know that there is only one Olive Garden restaurant in Vancouver? Thanks for the great feedback! The frosting looks exactly like mint chocolate chip ice cream, which also happens to be one of my favorite flavors of ice cream. When it is completely melted, add1 tablespoon of water and stir quickly. Butter, for greasing 2 x My Favourite Chocolate Cake recipe. Daaaamn, you’re FUNNY. And it’s so beautiful! Crushed oreos instead of chocolate chips.
This step is optional, but it really does make everything cleaner. 2 x My Favourite Chocolate Cake recipe, BUTTERCREAM