Chocolate Cake with Mint Chocolate Chip Buttercream
Yield: 24 servings
With soft, rich chocolate cake that's piled high with irresistibly creamy-fluffy mint chocolate chip frosting, this cake is perfect for celebrations big or small!
Ingredients
Chocolate Cake
- 1 tablespoon unsalted butter, for greasing the pan
- 2 cups all-purpose flour, plus a bit more for dusting the pan
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon espresso powder
- 1 teaspoon Morton kosher salt
- 1 cup buttermilk (do not use a make-your-own buttermilk substitute)
- ½ cup vegetable oil
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup freshly brewed hot coffee
Mint Chocolate Chip Buttercream
- 1 cup unsalted butter, at softened room temperature
- 3 cups powdered sugar
- ⅛ teaspoon Morton kosher salt
- 3 tablespoons half and half
- 2 teaspoons pure mint extract (not peppermint extract)
- 1 teaspoon pure vanilla extract
- green food coloring, if desired (I use a little bit of Americolor Leaf Green #111)
- 3 ounces (about ½ cup) finely chopped good quality semi-sweet chocolate
Instructions
Chocolate Cake
- Preheat oven to 350°F. Butter the bottom and sides of a 9″ x 13″ pan. Line bottom of pan with parchment paper, and then butter the parchment paper. Add a bit of flour to coat the entire inside surface of the pan, tap out the excess, and set pan aside. This will allow you to turn the cake out onto a platter. If you want to leave the cake in the pan, skip the parchment paper and follow the rest of the steps.
- In the bowl of a stand mixer fitted with a paddle attachment, add flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix on low speed to combine dry ingredients well.
- Add buttermilk, vegetable oil, eggs, and vanilla to dry mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add hot coffee to the cake batter. Once coffee is incorporated, scrape the bottom of the bowl with a rubber spatula and then turn mixer speed to high and beat for 1 minute.
- Pour cake batter into prepared pan. Bake for about 40 minutes, or until the center is mounded and firmed up, and a toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a wire rack for 15 minutes. Place serving platter upside down on top of cake pan, and invert cake onto it. Let cake cool completely before adding buttercream.
Mint Chocolate Chip Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add powdered sugar and salt, and beat on low to incorporate. Add half and half, mint extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
- Add green coloring, if desired, and mix until incorporated. With a rubber spatula, fold in the chopped chocolate. Then spread finished buttercream evenly over the chocolate cake.
Notes
Cake adapted from Ina Garten’s “Beatty’s Chocolate Cake”, found in her book Barefoot Contessa at Home.
Nutrition Information:
Serving: 1 Calories: 332kcal Carbohydrates: 46g Protein: 3g Fat: 16g Saturated Fat: 7g Polyunsaturated Fat: 8g Cholesterol: 38mg Sodium: 290mg Fiber: 1g Sugar: 35g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.