Mint Chocolate Chip Cake

This Mint Chocolate Chip Cake is EPIC. Layers of my go-to chocolate cake, Grasshopper (Thin Mint) cookie crumbles, and chocolate fudge sauce paired with a dreamy Mint Chocolate Chip frosting.

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Mint Chocolate Chip Cake

Ingredients

Mint Chocolate Chip Cake

Directions

Make the Frosting

  1. Beat the butter and the shortening together until smooth and creamy.
  2. Mix in the powdered sugar 2 cups at a time, scraping down the sides of the bowl in between each addition.
  3. Mix in the peppermint extract and the green food coloring (adjust measurements for each according to personal preference). Mix in a tablespoon of milk at a time until the buttercream has reached the desired consistency.
  4. Shave the chocolate bar using a cheese grater. Mix in at least 1/3 cup chocolate shavings to the buttercream.

Cake Layers & Fillings

  1. Spread a thin layer of frosting on one layer of cake. Pipe a dam around the outer edges of the cake.
  2. Spread about 1/3 cup of hot fudge sauce on the cake.
  3. Layer the crumbled cookies over the hot fudge.
  4. Add the next layer of cake and repeat the process until all three layers of cake are stacked together.

Mint Chocolate Chip Cake

Decorate & Toppings

  1. Spread the frosting on the outside of the cake. >> Cake decorating tutorial.
  2. Press crumbled cookies around the base of the cake as pictured.
  3. Optional: drip melted chocolate frosting down the sides and spread over the cake. Pipe decorative frosting around the top and add whole cookies to complete the look.

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake

Cake Decorating Essentials

Question & Answer

How long can you keep a cake before decorating?

You can keep a plain baked and cooled cake on the counter at room temperature for 48 hours before you start losing moisture and structure. The cake should be stored airtight– in a container or plastic wrap.

If you won't be decorating it within 48 hours, wrap it in plastic and place it inside a freezer bag to freeze. Cakes thaw out really well from being frozen, but they don't do as well after refrigeration. So always use the freezer for long-term cake storage.

Which icing is best for cake decoration?

These are some of my favorite frosting recipes, and they are all great for decorating!

How can I decorate at home without tools?

There are so many great ideas out there for decorating cakes without any special cake decorating equipment. Here are just a few:

  • Swirl the frosting with the back of a spoon. It helps to use frosting that is a little thinner than a typical buttercream. This cream cheese frosting is the PERFECT consistency.
  • Press garnishes into the frosting around the bottom of the cake and around the top of the cake. Chopped nuts, cookie crumbles, sprinkles, and fruit are all great.
  • Use a paper towel to clean the plate around the base of the cake. This will give the cake a crisp, professional look even if you didn't use tools to decorate it.
  • Instead of frosting the outside of the cake, leave it exposed! Dust the cake with powdered sugar and add a garnish to the top and and base of the cake. This is simple, but when executed with an artistic eye, it is beautiful!

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake

Yield: 16
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

This Mint Chocolate Chip Cake is EPIC. Layers of my go-to chocolate cake, Grasshopper (Thin Mint) cookie crumbles, and chocolate fudge sauce paired with a dreamy Mint Chocolate Chip frosting.

Ingredients

  • chocolate cake, baked into three 8-inch rounds (cooled completely)
  • 1 ½ cups (3 sticks) butter
  • 1 ¼ cups shortening
  • 10 ½ cups powdered sugar
  • 1 tsp rose extract for baking
  • 1 tsp vanilla extract
  • 5–6 tbsp milk
  • peppermint extract (I don't like using mint extract, but it's an option if you like it)
  • green food coloring
  • semi-sweet chocolate bar
  • 16 mint chocolate cookies (like Keebler or Thin Mints)
  • Remaining mint chocolate cookies, crumbled
  • jarred hot fudge sauce (it needs to be thick and spreadable)

Instructions

Make the Frosting

  1. Beat the butter and the shortening together until smooth and creamy.
  2. Mix in the powdered sugar 2 cups at a time, scraping down the sides of the bowl in between each addition.
  3. Mix in the peppermint extract and the green food coloring (adjust measurements for each according to personal preference). Mix in a tablespoon of milk at a time until the buttercream has reached the desired consistency.
  4. Shave the chocolate bar using a cheese grater. Mix in at least 1/3 cup chocolate shavings to the buttercream.

Cake Layers & Fillings

  1. Spread a thin layer of frosting on one layer of cake. Pipe a dam around the outer edges of the cake.
  2. Spread about 1/3 cup of hot fudge sauce on the cake.
  3. Layer the crumbled cookies over the hot fudge.
  4. Add the next layer of cake and repeat the process until all three layers of cake are stacked together.

Decorate & Toppings

  1. Spread the frosting on the outside of the cake. >> Cake decorating tutorial.
  2. Press crumbled cookies around the base of the cake as pictured.
  3. Optional: drip melted chocolate frosting down the sides and spread over the cake. Pipe decorative frosting around the top and add whole cookies to complete the look.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 710Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 50mgSodium: 224mgCarbohydrates: 104gFiber: 1gSugar: 94gProtein: 4g

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