Chocolate and mint were not exactly friends in my world. I used to turn my nose up at anything that combined the two. Mint belonged in toothpaste, and chocolate? Well, chocolate deserved better.

But life has a funny way of proving you wrong. One day, I tried a scoop of mint chocolate chip ice cream, and just like that, my stubborn little food opinions crumbled.

The cool freshness of mint with those little bursts of chocolate? It just worked. And suddenly, I couldn’t get enough of it.

So when my family started dropping hints about wanting a chocolate cake, I decided it was time to bring that ice cream magic into cake form.

A deep, rich chocolate cake covered in a frosting so light and fluffy, it looks just like a scoop of mint chip ice cream.

And of course, I had to go all in—mini chocolate bits mixed through, and just for fun, little frosting “scoops” on top with mini cones.

This cake is everything I love about the mint-chocolate combo—bold, sweet, and just the right amount of refreshing.

If you’re a mint chocolate chip fan, you’re in for something special. If you’re a skeptic like I was… well, this might just change your mind.

Mint Chocolate Chip Cake Recipe

Ingredients

For The Cake

• 9 tablespoons cocoa powder (unsweetened)
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 115g (½ cup) butter (softened)
• 1 ½ cups fine sugar
• 2 eggs (room temperature)
• ½ cup brewed mild coffee or water
• ½ cup whole or low-fat milk

For The Mint Frosting

• 280g (1 ¼ cups) butter (softened)
• 500g (4 cups) powdered sugar (sifted)
• 2-3 teaspoons peppermint extract (adjust to taste)
• 150g dark chocolate (finely chopped or processed into tiny bits)
• Green food coloring (as desired)
• Optional: Ice cream cones for decoration

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line two 9-inch cake pans.
2. In a bowl, sift together cocoa powder, flour, salt, baking soda, and baking powder. In a large mixing bowl, beat butter and sugar with an electric mixer until light and creamy. Add eggs one at a time, mixing well after each addition.
3. In a separate container, mix coffee (or water) with milk. Gradually add half of the dry ingredients to the butter mixture, then pour in the coffee and milk mixture. Stir in the remaining dry ingredients until the batter is smooth.
4. Divide the batter evenly between the prepared cake pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 5 minutes in the pans, then transfer to a wire rack to cool completely before frosting.
5. For the frosting, beat softened butter until fluffy. Add powdered sugar one cup at a time, mixing well. Stir in peppermint extract and green food coloring if using. Gently fold in the finely chopped chocolate.
6. Spread a layer of frosting on one cake, place the second cake on top, and cover the entire cake with the remaining frosting. Smooth the surface with a spatula. For decoration, top with extra chocolate chips or mini ice cream cones.
7. This cake can be served immediately or stored in an airtight container overnight. Let it come to room temperature before serving for the best texture.

Useful Tips For The Best Mint Chocolate Chip Cake

If you want your mint chocolate chip cake to be perfect—moist, flavorful, and beautifully frosted—these tips will make a real difference.

• Use High-Quality Cocoa Powder – The chocolate flavor is the base of the cake, so go for a good-quality unsweetened cocoa powder. Dutch-processed cocoa gives a deeper, smoother taste.
• Bloom the Cocoa Powder – Mix cocoa powder with hot water, coffee, or warm milk before adding it to the batter. This brings out its full chocolate flavor and prevents dryness.
• Don’t Skip the Coffee (Even If You Don’t Like It) – A little brewed coffee enhances the chocolate flavor without making the cake taste like coffee. If you really want to skip it, use hot water, but the depth of flavor won’t be the same.
• Chop Your Own Chocolate – Instead of using store-bought chocolate chips, finely chop a high-quality chocolate bar. This melts better and gives the cake a richer chocolate bite.
• Use Peppermint Extract, Not Mint – Peppermint extract gives that classic mint chocolate chip taste. Regular “mint extract” often contains spearmint, which can taste strange in desserts.
• Chill the Frosting Before Spreading – If the mint frosting is too soft, let it sit in the fridge for 15–20 minutes before spreading. This keeps it from melting into the cake.
• Do a Crumb Coat for a Smooth Finish – Apply a thin layer of frosting first, let it chill, then add the final coat. This prevents crumbs from mixing into the frosting and gives a neat, professional look.
• Use an Offset Spatula for Easy Frosting – A simple tool that makes spreading the frosting much easier and gives it a polished, bakery-style finish.
• Let the Cake Rest Before Serving – The flavors blend better when the cake sits for a few hours. If you can, let it rest overnight before serving—it’ll taste even better the next day!

What To Serve With Mint Chocolate Chip Cake?

This cake pairs well with:

• Vanilla ice cream
• Dark chocolate sauce
• Fresh strawberries
• Whipped cream
• Hot chocolate
• Mint tea

How To Store Mint Chocolate Chip Cake?

To keep your cake fresh and delicious:

• Room Temperature (Up to 2 Days) – If the room is cool, cover the cake with plastic wrap or store it in an airtight container. Keep it away from heat.
• Refrigerator (Up to 1 Week) – If your frosting has butter or dairy, refrigerate it. Wrap the cake well so it doesn’t dry out. Bring it to room temperature before serving for the best texture.
• Freezer (Up to 3 Months) – Wrap individual slices or the whole cake tightly in plastic wrap, then in foil or a freezer-safe bag. Thaw in the fridge overnight before eating.

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