Mint Chocolate Chip Layer Cake – Deliciously moist and fluffy mint chocolate cake layered with silky Swiss meringue buttercream and chocolate chips!
Mint and chocolate. One of my all-time favourite flavour combinations. If you love it as much as I do, you’re gonna love today’s recipe. How does a Mint Chocolate Chip Layer Cake sound to you?
It was my birthday last Saturday, so it only seemed right to make a cake full of my favourite flavours. 🙂
Today’s recipe is infused with mint, in both the cake and the buttercream for extra minty goodness! And how can you not pair mint with chocolate chips? I’ve incorporated chocolate chips in 2 ways. I’ve layered them in the cake along with the buttercream, and I’ve pressed them up against the cake, and on top. Because you can’t have too many. 😉
The buttercream I have used for this cake is a Swiss meringue buttercream. The same recipe as what’s on my Salted Caramel Cupcakes, only doubled, and minty green. Swiss meringue buttercream is luxuriously silky, light, and smooth, and it’s super easy to use to frost a cake. It’s definitely my favourite buttercream. It takes a little longer to make than the classic American buttercream, but it’s totally worth it!
Mint Chocolate Chip Layer Cake
For the Cake
- 3 and 3/4 cups cake flour* 375g
- 3/4 cup cocoa powder 75g
- 3 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 6 large eggs room temperature
- 2 and 1/4 cups caster/granulated sugar 450g
- 3 teaspoons peppermint extract
- 1 and 1/2 cups unsalted butter 340g, melted
- 1 and 1/2 cups Greek-style yogurt 367g, room temperature
For the Frosting
- 1 cup large egg whites 240g, from about 6 - 7 large eggs
- 2 cups caster/granulated sugar 400g
- 2 cups unsalted butter 453g, room temperature and cubed
- 2 teaspoons peppermint extract
- Green gel food colouring optional
- 1 and 1/2 cups chocolate chips 265g
For the Cake
Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs and sugar until combined. Add the peppermint extract, butter, and yogurt, and whisk until combined. Gradually fold in the dry ingredients.
Divide the batter between the prepared cake pans, and bake for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pans on a wire rack. Once cooled, invert the cakes onto the wire rack and remove the parchment paper.
For the Frosting
In the heat-proof bowl of your stand mixer over a pan of simmering water, add the egg whites and sugar. Whisk constantly until the mixture is warm to the touch and all the sugar has dissolved (should not feel gritty between your fingers) - about 5 - 10 minutes.
Attach the bowl to the stand mixer fitted with the whisk attachment. Whisk on high speed for 10 - 15 minutes until the meringue reaches stiff peaks, and is completely cool.
With the mixer on medium-low speed, gradually add the butter, piece by piece, mixing well after each addition. If the mixture starts to look curdled, whip on high speed until it becomes smooth, then continue adding the butter. Once all the butter has been added, whisk in the peppermint extract and food colouring. Whisk until silky and smooth.
To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate. Spread on a layer of frosting, sprinkle on a handful of chocolate chips, then top with the 2nd layer and repeat. Top with the final layer, and cover the entire cake with a thin layer of frosting to lock in the crumbs. Refrigerate for about 30 minutes until the frosting is firm, then spread with the remaining frosting, reserving some for piping if desired. Decorate with chocolate chips!
*Make your own cake flour! Measure out 3 and 3/4 cups (468g) of plain/all-purpose flour, remove 7 tablespoons, and replace with 7 tablespoons of cornflour/cornstarch. Sift well.
After the cake layers have cooled completely, they can be wrapped in clingfilm and refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be refrigerated overnight. You may need to re-whip it until silky and smooth. Frosted cake freezes well for up to 2 months.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!