This Mint Chocolate Chip Cake is a mint lover’s dream! Layers of decadent chocolate cake topped with a silky mint chip buttercream.
Did you know that there is only one Olive Garden restaurant in Vancouver? It’s not really even in Vancouver, it’s in a suburb called Langley about 40+ mins outside of the city. Further research tells me there is actually only ONE Olive Garden in all of BC. Meanwhile, just south of the border it seems like there’s one every few blocks.
The one location we do have is about 20 mins from where we live, and always has at least a 1 hour wait. With such high demand, you think they’d expand to more locations?! So, I think I’ve only been to Olive Garden two or three times in my entire life. Sad, right??
One of these times was actually just a few weeks ago, when Ryan and I spontaneously decided to go there for a late dinner. Very out of character for us — both the spontaneous Olive Garden trip and the late dinner. The wait was only 45 mins this time. It was worth it though — we got a great table and the food was delicious. Those breadsticks and dipping sauces (five cheese marinara, omg yum) and I finally got to try the infamous Zuppa Toscana. Maybe only infamous to me though. As a food blogger I see that recipe everywhere. Now I see why. I could happily have had free refills of that as my dinner and been content. Well, that and the breadsticks.
Anyhow, you’re probably wondering where I’m going with this, and what on earth it has to do with this Mint Chocolate Chip Cake. Well, I had forgotten that at the end of the meal they give you these Andes Chocolate Mints and omg they are GOOD. I love the combo of mint and chocolate (hello After Eights ♥), but these mints are honestly the best. The BEST. Someone tell me where I can get these in Canada! I was hoping I’d find a giant tub of them in Costco, but no luck. I need these in my life, and my once-in-a-blue-moon trips to the Olive Garden aren’t going to cut it.
So, inspired by the delicious Andes Chocolate Mints, and in an attempt to recreate this flavor and try to satisfy my craving, I bring you this Mint Chocolate Chip Cake!
For the cake layers, I used my favorite chocolate cake recipe. It truly is the best if you like a rich, chocolatey flavor. I debated putting mint extract into the actual cake batter, but I stuck with vanilla. I wanted the frosting to contrast with the cake, and didn’t want the mint flavor to be too overpowering.
The frosting is a classic Swiss meringue buttercream but with mint extract instead of vanilla, some green color gel, and chopped chocolate added in. I recommend using good quality chocolate for the chips and the ganache. It really makes a difference! I use Callebaut, but you can use any good quality chocolate that’s available to you. If you’re limited to a grocery store, Lindt is your best bet.
To me, this cake tastes just like those delicious Andes Chocolate Mints, but in cake form. A worthy substitute until I can get my hands on some. If you love mint chocolate candy, ice cream, or any other form, you will love this cake!
Tips for this Mint Chocolate Chip Cake:
- To enhance the chocolate flavor of the cake, you can use strong hot coffee instead of hot water.
- Use good quality chocolate if you can. I use Callebaut, but Lindt will do if it’s easily available to you.
- I used Kelly Green color gel to color the frosting.
- For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 5-10 secs and stir it until it’s the right consistency.
- The drip technique works best on a chilled cake so that the drips set quickly.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Mint Chocolate Chip Cake
Ingredients
Chocolate Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk room temperature
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla extract
Mint Chip Buttercream:
- 5 large egg whites
- 1 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter cubed, room temperature
- 1 tsp mint extract
- 3 oz good quality dark chocolate chopped
- green color gel
Ganache:
- 2 oz good quality dark chocolate finely chopped
- 2 oz heavy whipping cream
Instructions
Cake:
- Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Mint Chip Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch — approx. 5-10mins).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add peppermint extract.
- Stop the mixer. Dip a toothpick into the green color gel then dip it into the frosting. Whip until smooth and evenly green. Add more color gel if desired.
- Fold in chopped chocolate.
Ganache:
- Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Set aside to cool completely and thicken slightly before using on cake. See notes.
Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
- Frost the top and sides of the cake.
- Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***
- Top with fresh mint if desired.
Notes
** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
*** You may have some ganache left over. For the ganache, I let mine set overnight (with plastic wrap placed directly on the surface). It will be too thick at this point, so I microwave it for 5-10 secs and stir it until it’s the right consistency.
Em says
This cake has amazing flavor with both the cake and the frosting. The mint buttercream is soo smooth and tasty. The only real issue I had, is the chopped chocolate pieces in the frosting. These pieces kept snagging when I tried to smooth the sides and no matter how I tried, the chocolate pieces caused the sides to be a little bumpier than I wanted appearance wise. I will omit these pieces on the outside frosting next time. Cake as a whole is delicious though!
Olivia says
Hi Em! I’m so happy you loved it 🙂 The chocolate pieces definitely make smoothing the cake a challenge. You can see that mine wasn’t perfectly smooth either. It helps if the pieces are smaller.
Marina says
Thanks for the recipe! Can I use buttermilk powder instead of the liquid form? I’m making this for my husband’s birthday tomorrow! Thank you!
Olivia says
Hi Marina! You would need to turn it into liquid buttermilk first: https://www.bobsredmill.com/recipes/how-to-make/buttermilk-powder-instructions/
Sheetal says
Awesome cake recipe 👌 so perfect 🥰
I just made for my son’s birthday tomorrow.
Can’t wait to see his reaction….. mint chocolate is his favorite….also those mint chocolate from “olive garden” its his most favorite ones.
Thank you so much for sharing perfect recipe 😍
Olivia says
Hi Sheetal! Those chocolate mints are SO good. I hope he loves this cake 🙂
Gina says
This cake looks stunning! I’d love to bake this for my family. I’d also like to create the 3 tiered look. Did you use 4 or 6 inch pans for the cake in your pictures?
Olivia says
Hi Gina! I used 6″ pans. What you see in the recipe is what you see in the pictures 🙂
Kendal says
Can I replace the chopped chocolate for finely ground oreo
Olivia says
Hi Kendal! Yes, that should be fine.
Crystal says
I know that sometimes sugar is considered a wet ingredient, especially in cake baking. In your recipe is the sugar lumped in with the “dry” ingredients or the “wet” ingredients when mixing?
Olivia says
Hi Crystal! Good question. I mix it with the dry.
Rachel Lew says
Hi! How come your cake layers are so high? My choc cake bakes to only 1 inch high! 😓
Olivia says
Hi Rachel! Are you using 6″ pans? If so, check to see that your baking powder & soda are still fresh. These cakes should actually rise a LOT.
Rachel Lew says
Yes fresh 🙁
Olivia says
Are you at high elevation by chance? Over 3000 ft?
LewLew says
Are you sure you used both soda and powder?
I accidentally only used soda and mine also didn’t rise.
Oops!
Melissa machiskinic says
Hi can I use 8 inch cake pans I’m making this for me and twin sister bday and has to be perfect can I double to make 6 layers
Olivia says
Hi Melissa! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
The cake recipe as is will make two 8″ layers, but they will be thinner and more difficult to cut in half. You can try to double it and make it in three 8″ pans, but be sure not to fill them more than half full as the batter is thin and it rises a LOT. Make cupcakes with any extra. You can then cut each of those layers in half to get 6 total. I hope that helps!
Elika >_ says
Hey there! I plan on baking this cake for my boyfriend, who is a fan of chocolate mint! May I know if it is okay if I use 6 inch pans that are 3 inch deep? As 2 inch deep pans are not available at my area. Thank you so much!
Olivia says
Hi Elika! 3″ deep pans will work just fine. Let me know how you both like it 🙂
Elika:D says
The cake came out amazing!! I used your classic chocolate cake recipe and baked it in 3 6 inch tins, and the cake rose really high! Thank you for the recipe <3 All of us loved it so much!
Olivia says
Hi Elika! So happy you loved it! 🙂
Emily says
Can this be made as cupcakes? How would I adjust baking time and how much to fill the cupcakes? 1/2 or 3/4
Thanks!!
Olivia says
Hi Emily! Yes, be sure not to fill them more than half full or so as the batter rises a lot. Start checking them at 15mins or so.
Ani says
I haven’t been able to get the buttercream smooth – there’s little lumps of butter. I tried beating it for a while, but that did nothing to help. Does anyone have any suggestions?
Olivia says
Hi Ani! Strange that there are lumps of butter. Was the butter too cold when you added it in? See this post for tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/
Ani says
Hmmm… the butter might have been to cold, though I left it out for a while and it felt pretty soft. Thanks for the reply and the link! I will keep on testing. The cake is delicious by the way!
Nashly says
I don’t have6″ inch carke pans, can i use 9″ and what would be a recommendation to adjust the recipe
Olivia says
Hi Nashly! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Kate says
Hey Oliva, I have a question regarding the recipe. Do I have to use pure mint extract or will it be ok to use peppermint extract instead?
Olivia says
Hi Kate! Either mint will be fine. Whatever you prefer!
Lynda says
Well written and explained recipe. Came out perfect! Husband enjoyed this for his birthday. Thank you 😋
Olivia says
Thanks Lynda! So happy you both loved it 🙂
Ashlyn says
Is the cake best fresh or could I make it a day in advance and refrigerate?
Olivia says
Hi Ashlyn! A day in advance would be totally fine! Just take it out 2-3 hours before serving so it can come to room temperature.
Noora says
Hi Olivia!
So I’m planning on baking this cake for my mom whose birthday is this Thursday, but a lot of the cocoa powders sold near me aren’t dutch processed. So I was wondering if it’s imperative that I use dutch processed cocoa powder? I’ve been considering using another chocolate cake recipe that uses regular cocoa powder since I’m aware that in some cases substituting the cocoa powder for its dutch processed counterpart will require an alteration of the leavening agents used, but in the pictures for the other recipes the cakes don’t look quite as moist as yours. If I don’t use dutch processed cocoa powder is that okay? Thank you!
Olivia says
Hi Noora! Regular cocoa powder will work just fine. It will alter the flavour, but only slightly. Let me know how it turns out!
Noora says
Got it! Thanks so much!
I’ll be sure to update you on how it goes :).
Claire says
I commented the other day asking for gram measurements for the ingredients and after I measured everything out I noticed there was a button to switch between c and g. 🤦🤦 But anyways
The cake was awesome!! Thanks for the recipe.
Pic: https://www.reddit.com/r/Baking/comments/hjajac/happy_birthday_to_me_mint_chocolate_chip_cake_so/?utm_medium=android_app&utm_source=share
Olivia says
Hi Claire! Your cake is gorgeous! I’m so happy you loved it 🙂
Amparo says
Hi Olivia!
I LOVE LOVE LOVE your recipes!!! I have tried many of them and never disappointed. They are just so easy to follow. I will have to start taking pics and posting them. Anyway, I made this cake last night. It is delicious!!! I only had 2 6″ pans but they are 3″ deep so I was okay. but I will bake again in the 3 pans. The only thing I struggled with was trying to decorate with the buttercream. The chocolate pieces kept it from being smooth on cake. Did you use a bench scraper? Maybe I needed to have really small pieces of chocolate??
Olivia says
Hi Amparo! Thank you! I’m so happy you love my recipes 🙂 The chocolate pieces will make it harder to decorate and smooth out the frosting. You can see I struggled with that too. I used a bench scraper but you can’t press too hard as it will pull the pieces of chocolate. Smaller pieces would work better for sure. Or just a rustic frosting technique instead 🙂
Claire Schoppe says
Hi! Hoping to make this for my birthday this year! Do you happen to have the measurements in weights?
Also can I make the buttercream the day before assembly? How would you recommend storing it?
Thanks!
Olivia says
Hi Claire! There is a metric converter below the list of ingredients. You can make the buttercream in advance. If just one day I would leave it in the mixer bowl and place plastic wrap directly on top. Give it a good rewhip before using. If it’s too soft, pop it in the fridge for 20mins and rewhip.
Karin Enough Gawanas says
I love the cake
Olivia says
Hi Karin! So happy you loved it 🙂