My husband loves mint chocolate chip – can’t wait to make this cake for his birthday! She loves mint choc chip in any form! I’m nervous to try this as it looks a bit intensive so fingers crossed! This Mint Chocolate Chip Cake is a mint lover's dream! Hi Jessie! So it depends with what you like. Your cake is beautiful, as usual! Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. The cake is already super fudgy, but I don’t think the sugar swap would cause any issues . Hi Ellen! My buttercream was extremely runny as well unfortunately. Hi – I only have two 6.5” round pans but they are 3” tall. My son & I are mint chocolate fans! It is really a bumpy frosting and I’m hoping it will look ok. Hope it tastes good. I made this cake for my boyfriend’s mothers birthday and even people who didn’t like mint chocolate went back for seconds. Or I have to triple them ? I followed the directions. I’m in the uk, and wanted to check the ratio for converting the ganache recipe – is it simple 1:1 (equal measures of chocolate and double/heavy cream) Thanks lots, Lorna. Lol. 1 large cone. Meanwhile, just south of the border it seems like there’s one every few blocks. Does anyone have any suggestions? Thank you! I hope that helps! Vou testar a receita com as crianças daqui. Well written and explained recipe. Converting pan sizes is always tricky. Thank you for this page… It really gives us very good recipes to try out! 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. I used peppermint essential oil in one of the layers of cake as well as the icing and ganache. I made this for my stepson who loves the mint/chocolate combo, and the entire family party of eleven loved it! Two 8″ should work fine. Noreen. How long will the cake keep for once made? Can I divide this recipe between 2 nine inch pans? Place chopped chocolate and cream into a microwave safe bowl. Was the meringue nice and stiff before you added the butter? The frosting is a classic Swiss meringue buttercream but with mint extract instead of vanilla, some green color gel, and chopped chocolate added in. 1370 calories. It was still amazing and looked just like the picture! This is amazing! Planning to make the ganache next week. Repeat with remaining layers. The frosting should be firm and easy to work with. I usually find I have plenty of buttercream with some left over. I frosted the layers and chilled the rest overnight. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. It truly is the best if you like a rich, chocolatey flavour. Can this be made as cupcakes? My grandsons would love this cake too, so I definitely have to make it! 600 calories. Hi Patrycja! Yes, it’s 1:1 by weight for both for dark. The one location we do have is about 20 mins from where we live, and always has at least a 1 hour wait. If so, I suspect that the butter was maybe a bit too soft which can cause the buttercream to become runny. I’ve heard you can do a ganache with water instead (though I’ve never tried it), so maybe take a look for that?? In your recipe is the sugar lumped in with the “dry” ingredients or the “wet” ingredients when mixing? Curious because of the egg whites in the frosting and cream in the ganache. Hi Gemma! (I had noticed the mint extract at the store was a blend of spearmint and peppermint). They are sold individually in large bins by the cash register. Second year in a row my son has asked for this cake for his birthday! I was really excited about making this recipe but the icing was super runny. This is amazing. You’ll just need to adjust the baking time for cupcakes. So happy to hear that everyone liked it Thanks for your tips! How would you recommend storing it? My choc cake bakes to only 1 inch high! The chocolate cake was wasn’t too sweet, and the mint buttercream was the perfect balance of sweetness and mint. They also sell “baking chips”, which are bags of pre-chopped candies. Looks amazing though. I can appreciate wanting less frosting too . I can’t believe you can’t find them. PS – my father-in-law and his wife live in Aberdeen! Hi Crystal! The cake recipe as is will make two 8″ layers, but they will be thinner and more difficult to cut in half. Could this recipe be halved in order to make just a few cupcakes? Hi Sandra! I used your classic chocolate cake recipe and baked it in 3 6 inch tins, and the cake rose really high! How do you get yours so beautiful?! It worked well. Oh my goodness. I’ve had ganache crack on me in the fridge (and definitely freezer). What a small world. I cut each layer in half making a six layer cake. It doesn’t say the percentage, but I’d guess about 65% or so. Good morning! I really want to make this cake, but using larger tins. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Overall, amazing recipe that will now be a holiday tradition! Are you using 6″ pans? If you can’t find them, let me know! Also can I make the buttercream the day before assembly? Hi, I want to make this cake for my boyfriends birthday but he can’t have cream…. This looks divine!!! Yay! 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. Maybe I needed to have really small pieces of chocolate?? No one should have to go without these in their life! It was my first time doing a drip ganache, so it was a bit uneven, but nothing extra buttercream and Sweetapolita sprinkles cound’t fix! There are two types of mint, peppermint and spare mint. So happy you liked this cake and some of my other recipes . Using the conversion table linked in the comments, this meant multiplying the recipe by three. White and milk chocolate is 2:1 chocolate to cream. I just made it for my sister-in-law’s office and they absolutely loved it! It was amazing! This cake was amazing! So I was wondering if it’s imperative that I use dutch processed cocoa powder? It is delicious!!! Amazing thank you! EVERYONE loved the cake. As a food blogger I see that recipe everywhere. I’m going to take the cake out of the freezer first thing in the morning. Hi Lesley! The 9″ ones will have your layers come out too thin. Line bottoms with parchment. The meringue was definitely stiff when I stopped whipping it and I even made sure the butter was a bit colder the second time around. For a pourable ganache the ratio is 1:1 chocolate to cream but by weight. I had trouble with the buttercream frosting. All in all I think bake time was about 45 minutes. Hi Raihanah! My cake layers are really thin, do you have any suggestions? Husband enjoyed this for his birthday. I would refrigerate (not critical if only 1 day) then bring to room temp and rewhip before using. Yes, you can freeze the icing and ganache separately. Thank you Andrea! Ideally, you’d use three 8″ tins as the layers will be a bit smaller in the 9″. I even tried to make the icing twice! Chill for 20mins. Did you know that there is only one Olive Garden restaurant in Vancouver? Hi Claire! Thanks Olivia. My question is : In the description of the cake , you say mint, but in the recipe you ask for peppermint extract.