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September 14, 2011

Recipe: Mint Chocolate Chip Cake

Start with a Devils Food cake to create this cake from Raspberri Cupcakes that's reminiscent of an ice cream classic. I love the upturned cones on top, and think it'd be genius if they we in fact baked with cupcakes inside. In this recipe, there isn't a cupcake inside the cones, they are just scoops of icing with a cone placed on top. But that's an easy enough upgrade that you could do. 
images and recipe via Raspberri Cupcakes


Want the recipe?






Mint Chocolate Chip Cake
(makes one 9-inch cake, cake adapted from David Lebovitz's Devil's Food Cake recipe)
9 tbsp unsweetened cocoa powder
1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch)
1 1/2 tsp salt
1 tsp bicarb soda
1/4 tsp baking powder
115g (1 stick) unsalted butter, at room temperature
1 1/2 cups caster sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water)
1/2 cup whole or low-fat milk
For the icing:
280g (2.5 sticks) unsalted (or slightly salted) butter
500g icing sugar (about 4 cups), sifted
2-3 tsp peppermint essence, adjust to taste
150g dark chocolate, very finely chopped or pulsed through a food processor
green food colouring
Optional: waffle ice cream cones to decorate

Butter and line the base of a two 9-inch cake tins (I only had a 22cm springform tin which I used for both cakes) and preheat oven to 180°C (350°F). Sift together the cocoa powder, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins (or in my case, I used half for the first cake, baked it and then reused the tin for the other half of the batter). Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.


Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.

3 comments:

Connie @ Daydream In Color said...

Oh my goodness! So cute! This is totally one of my favorite ice cream flavors. It's so reminescent of my childhood beacuse if we were good we'd get ice cream cake for our birthday. I have to make this soon!

Stephcookie said...

Hi there, I hate to be a stickler for this kind of thing, but could you please credit the original source somewhere before the jump in your post? It wouldn't normally bother me since technically you have included a tiny link, but you've hotlinked the images and copied the recipe text so it would be nice if it was a little more obvious where you got the content from. Thanks

Shauna Younge Dessert Tables said...

Stephcookie, you're absolutely right. I was in a rush to get out of the door yesterday when I was writing the post and it showed. Typically, every post has a link to the blog AND the specific post in the opening paragraph along with a link at the bottom. You're totally right to call me on it.

As far as the link appearing after the break, that was an unintentional result of placing the break in the wrong spot, again because I was in a hurry. Thanks for piping up. I've gone back and fixed the post to reflect Sweet Tooth's typical layout, and all is right in the land of sweets.

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