Fall officially arrives in a couple of days and we've definitely been making the transition from summer to our more typical routine. The school year started almost two weeks ago and it's kind of momentous for us because our "little" guy started middle school!! It's time to celebrate - time for cake!
It's become a little bit of a tradition for me to make a back-to-school cake; last year, I made Baked Alaska. This year, I tried this mint chocolate chip cake you see here. Frankly, it's just fun to have an excuse to celebrate and a reason to try one of the cake recipes I've bookmarked.
This was a recipe I bookmarked from America's Test Kitchen. I scaled things down and made this 6-inch, two-layer, version. It was an interesting experience because I have hardly any familiarity with making a white cake, which this one is. I felt a little uncertain along the way but gave it my best shot since mint chocolate chip really sounded like a cake my son would enjoy.
Aside from the chocolate chips settling to the bottom of my cake layers instead of being nicely interspersed throughout the cake, I think this endeavor worked out pretty well. The cake was moist and fluffy, with a cool mint flavor from peppermint extract. The frosting is chocolaty, smooth, and rich. Studded with more mini chocolate chips on the outside, you have plenty of chocolate represented here, which is how we like our cakes! Mostly importantly, my newly "minted" middle schooler thought it was "really good" and we all enjoyed digging into it.
It's nice to stop and enjoy simple things like a piece of cake with my family. These are crazy times and on a micro level, the last couple of weeks have been very busy, as we try to navigate the new structures of middle school. My son just returned from a night of sleep-away camp with his fellow 6th graders and it felt so good to be back together at the dining table again (even if he was only gone for a day and a half). There are certainly changes happening and things yet to figure out but change is usually good and so far, so good (I say, with fingers-crossed). Here's to a smooth school year ahead!
I first saw this cake arrive in my inbox many months ago from America's Test Kitchen/Cook's Country. Thinking how much my little one (and I) love mint chocolate chip, I saved it for a good occasion to give it a try.
I confused matters with my usual routine of scaling cakes down to a more "manageable" size for my family of 3. Instead of making a three-layer, 8-inch round cake, I divided the recipe in half and baked two 6-inch layers.
The recipe that arrived in my inbox referred to a white cake recipe that I didn't have access to, not being an America Test Kitchen member, but I tracked it down via epicurious. I must confess my moments of worry with the cake layers. I was concerned that the cake flour measurement was wrong; 4.5 ounces of cake flour equating with 1 cup plus 2 tablespoons sounded short and when the batter looked quite wet (and slightly curdled) going into the oven, I was a little worried. I'll also confessed that I added almond extract into the cake before realizing/remembering that I would add peppermint extract to turn it into the mint chocolate chip version! (I've omitted it in the recipe listed below but luckily, taste-wise, we didn't think the almond and peppermint extract combination was an issue; the cake still tasted cool and pepperminty.)
So I sent the cake pans into the oven with fingers-crossed, hoping for the best. Luckily, after about 25 minutes, the cakes were baked and set. It seemed moist and tender and there were no issues other than the chocolate chips sinking to the bottom of the layers.
The chocolate frosting was a lot less tricky for me! Starting with 4 ounces of bittersweet chocolate, the buttercream frosting has plenty of chocolate flavor and plenty of richness. It is super creamy...
I decided to invert the top layer and use the flat bottom as the top of my cake - that's why you see most of the chocolate chips at the top in that layer.
I thought about forgoing the chocolate chips on the side of the cake but who was I kidding...more chocolate is always better! And honestly, someone needs to invent some sort of chocolate chip extruding device because putting the chocolate chips onto the sides of the cake without making a mess was difficult. Before long, I was essentially throwing the chips at the cake and hoping to make contact.
I was a little nervous at the cake tasting moment...but the cake was light, moist, and fluffy. No doubt, it is mint chocolate chip (essentially, it is just that - minty and chocolaty) and in our house, that is a very good thing!
One regret with making this cake is I'm left with 3 egg yolks. I simply don't have the time or energy right now to make a batch of ice cream with it so I think I'm actually just going to have to live with the waste this time. You just can't win 'em all!
Well, I leave you with this cake and sweet thoughts in general. I'm off to get ready for back-to-school night...
Recipe:
Mint Chocolate Chip Cake
Adapted from Cook's Illustrated (cake layer recipe can be found via epicurious)
- For a two-layer, 6-inch round cake -
For cake layers:
1 cup plus 2 tablespoons (4.5 ounces) cake flour
1/2 cup whole milk, at room temperature
3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened but still cool
1/2 cup miniature chocolate chips
2 drops green food coloring
3/4 teaspoon peppermint extract
For chocolate frosting:
10 tablespoons unsalted butter, cut into 10 pieces and softened
4 ounces bittersweet chocolate, melted and cooled
1/2 teaspoon vanilla extract
Pinch of salt
1 cup confectioners' sugar, sifted
For decorating: about 1 cup miniature chocolate chips
Make cake layers: Preheat oven to 350 degrees with a rack set in the middle position. Grease two 6-inch round cake pans, line the bottom with a round of parchment paper, grease the paper, and dust pans with flour, tapping out excess; alternatively, use baking spray.
In a measuring cup, combine milk, egg whites, and vanilla extract, blending with a fork. Place flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix together on low speed. Add butter, continuing to mix on low speed until mixture looks like moist crumbs, without any white streaks. Add all but 1/4 cup of the milk mixture and beat at medium speed for about 1 1/2 minutes. Add the remainder of the milk mixture and beat for 30 seconds. Scrape the bottom and sides of the pan, then beat batter for another 20 seconds on high speed.
Remove bowl from the stand mixer and stir in 1/2 cup of chocolate chips, the food coloring and peppermint extract. Divide batter evenly between the 2 prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 22-25 minutes.
Remove cake pans from the oven, let cool a few minutes, then carefully remove the cakes from the pans. Remove the parchment paper and let cakes cool completely on a wire rack.
Make frosting: Place butter, melted chocolate, vanilla, and salt into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until combined. Reduce speed to medium-low and gradually add confectioners' sugar and mix until smooth, about 1 minute. Scrape the bottom and sides of the bowl, as needed. Increase speed to medium-high and beat for about 3 minutes. The frosting should be smooth and fluffy.
Assemble the cake: If necessary, trim the tops of the cake layers slightly to even them out. Place one layer onto a serving plate. Tuck strips of parchment paper around the bottom of the cake for easy clean-up later. Place a big dollop of frosting on top of the cake (about a half cup) and spread. Place the second cake layer (I placed the flat-side up) and spread the remaining frosting on top and around the cake. Press chocolate chips (I basically "throw" them on) around the sides of the cake. Carefully remove the parchment strips from the cake. Serve and enjoy this minty, chocolaty cake!
I first saw this cake arrive in my inbox many months ago from America's Test Kitchen/Cook's Country. Thinking how much my little one (and I) love mint chocolate chip, I saved it for a good occasion to give it a try.
The recipe that arrived in my inbox referred to a white cake recipe that I didn't have access to, not being an America Test Kitchen member, but I tracked it down via epicurious. I must confess my moments of worry with the cake layers. I was concerned that the cake flour measurement was wrong; 4.5 ounces of cake flour equating with 1 cup plus 2 tablespoons sounded short and when the batter looked quite wet (and slightly curdled) going into the oven, I was a little worried. I'll also confessed that I added almond extract into the cake before realizing/remembering that I would add peppermint extract to turn it into the mint chocolate chip version! (I've omitted it in the recipe listed below but luckily, taste-wise, we didn't think the almond and peppermint extract combination was an issue; the cake still tasted cool and pepperminty.)
 |
| Folding mini chocolate chips, a couple drops of green coloring, and peppermint extract into the base white cake batter |
Recipe:
Mint Chocolate Chip Cake
Adapted from Cook's Illustrated (cake layer recipe can be found via epicurious)
- For a two-layer, 6-inch round cake -
For cake layers:
1 cup plus 2 tablespoons (4.5 ounces) cake flour
1/2 cup whole milk, at room temperature
3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened but still cool
1/2 cup miniature chocolate chips
2 drops green food coloring
3/4 teaspoon peppermint extract
For chocolate frosting:
10 tablespoons unsalted butter, cut into 10 pieces and softened
4 ounces bittersweet chocolate, melted and cooled
1/2 teaspoon vanilla extract
Pinch of salt
1 cup confectioners' sugar, sifted
For decorating: about 1 cup miniature chocolate chips
Make cake layers: Preheat oven to 350 degrees with a rack set in the middle position. Grease two 6-inch round cake pans, line the bottom with a round of parchment paper, grease the paper, and dust pans with flour, tapping out excess; alternatively, use baking spray.
In a measuring cup, combine milk, egg whites, and vanilla extract, blending with a fork. Place flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix together on low speed. Add butter, continuing to mix on low speed until mixture looks like moist crumbs, without any white streaks. Add all but 1/4 cup of the milk mixture and beat at medium speed for about 1 1/2 minutes. Add the remainder of the milk mixture and beat for 30 seconds. Scrape the bottom and sides of the pan, then beat batter for another 20 seconds on high speed.
Remove bowl from the stand mixer and stir in 1/2 cup of chocolate chips, the food coloring and peppermint extract. Divide batter evenly between the 2 prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 22-25 minutes.
Remove cake pans from the oven, let cool a few minutes, then carefully remove the cakes from the pans. Remove the parchment paper and let cakes cool completely on a wire rack.
Make frosting: Place butter, melted chocolate, vanilla, and salt into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until combined. Reduce speed to medium-low and gradually add confectioners' sugar and mix until smooth, about 1 minute. Scrape the bottom and sides of the bowl, as needed. Increase speed to medium-high and beat for about 3 minutes. The frosting should be smooth and fluffy.
Assemble the cake: If necessary, trim the tops of the cake layers slightly to even them out. Place one layer onto a serving plate. Tuck strips of parchment paper around the bottom of the cake for easy clean-up later. Place a big dollop of frosting on top of the cake (about a half cup) and spread. Place the second cake layer (I placed the flat-side up) and spread the remaining frosting on top and around the cake. Press chocolate chips (I basically "throw" them on) around the sides of the cake. Carefully remove the parchment strips from the cake. Serve and enjoy this minty, chocolaty cake!
