Mint Chocolate Chip Cake (Printable)
A luscious dessert featuring chocolate cake, mint chocolate chip ice cream, and smooth chocolate ganache.
# What You Need:
→ Chocolate Cake Layer
01 - 1 cup (130 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (50 g) unsweetened cocoa powder
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 cup (120 ml) whole milk
08 - 1/2 cup (120 ml) vegetable oil
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup (120 ml) hot water
→ Ice Cream Layer
12 - 1.5 quarts mint chocolate chip ice cream, slightly softened
→ Chocolate Ganache
13 - 1 cup (170 g) semi-sweet chocolate chips
14 - 1/2 cup (120 ml) heavy cream
→ Optional Garnish
15 - 2 tablespoons mini chocolate chips
16 - Fresh mint leaves
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat until smooth, then stir in hot water until fully incorporated (batter will be thin).
04 - Pour batter into prepared springform pan. Bake for 22 to 25 minutes until a toothpick inserted in center comes out clean. Cool completely in the pan.
05 - Spread softened mint chocolate chip ice cream evenly over the cooled cake. Smooth surface with an offset spatula. Freeze for at least 3 hours until firm.
06 - Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let stand for 2 minutes, then stir until completely smooth and glossy.
07 - Allow ganache to cool slightly until thickened but still pourable. Pour over frozen ice cream layer and spread evenly. Return to freezer for 30 minutes to set.
08 - Garnish with mini chocolate chips and fresh mint leaves if desired. Run a warm knife around pan edge, release springform, and slice immediately.
# Expert Tips:
01 -
- The contrast between warm chocolate cake and frozen mint ice cream creates something magical in every bite
- You can make the cake layers days ahead and just assemble when you're ready, which saved me during our chaotic party weekend
02 -
- The ice cream layer must be firm before adding ganache or everything will slide off into a puddle
- A hot knife dipped in water between cuts makes the cleanest slices through frozen layers
03 -
- Chill your springform pan in the freezer for 30 minutes before adding ice cream to help it set faster
- Use an offset spatula warmed under hot water to spread the ice cream layer smoothly