Marble Mint Chips Layer Cake Recipes

MINT CHOCOLATE LAYER CAKE

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans.
• Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely.
• When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble.
• For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy.
• Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake.
• For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
• Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake.
• For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated.
• Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.)
• Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft.
• Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake.
• To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake.
• Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip.
• Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.

CHOCOLATE MINT LAYER CAKE

Steps:

• Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

MINT-CHOCOLATE CHIP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
• While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
• Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
• Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
• Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
• Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

MAKEOVER CHOCOLATE MINT LAYER CAKE

Steps:

• Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk., Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer., For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

MOIST CHOCOLATE-MINT LAYER CAKE

Steps:

• Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
• In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
• In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
• In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
• Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
• Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
• In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
• Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

NANA'S CHOCOLATE MINT MARBLE CAKE

Steps:

• Grease and flour an 8" cake tin, set oven at 200degC (400degF).
• Sift flour and salt, divide into halves.
• Cream butter and sugar until light; add eggs separately, beating well, divide.
• To one bowl add flour, cocoa mixture and fold gently.
• Fold remaining flour and peppermint essence into other bowl.
• Spoon half white mixture into prepared tin, top with chocolate mixture and then remaining white, smooth top and run knife through in a figure eight.
• Bake 50 minutes.
• Icing; Melt chopped chocolate over pan of hot water(or very low in microwave), add cold water, butter and icing sugar and stir until smooth and glossy - use immediately.

CHOCOLATE MINT LAYER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cocoa powder, baking soda and salt into medium bowl. Mix 2 cups cold water and sugar in large bowl until sugar dissolves. Gradually mix in corn oil and vanilla extract. Whisk in dry ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 cup mint-flavored chocolate chips over cake batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on rack 15 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.
• For frosting:
• Combine powdered sugar, cocoa powder, unsalted butter, 6 tablespoons milk, peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting until smooth. Thin with more milk by tablespoonfuls, if necessary.
• Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with second cake layer, chocolate-chip side up. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with remaining cake layer, chocolate-chip side down. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
• Place striped peppermint candies in heavy plastic bag. Crush with hammer. Sprinkle candies over cake.

MINT CHOCOLATE-CHIP CAKE

Steps:

• Trim cake layers to 6-inch squares. Slice each layer in half horizontally, making a total of 4 layers. Cut a 6-inch square of cardboard or foam; set aside.
• Microwave green ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave white ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula.
• Place one cake layer on the cardboard. Using an offset spatula, spread 2 cups white ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of white ice cream in the freezer for 20 minutes.
• Remove the cake and the bowl of green ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 cups green ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of green ice cream to the freezer for 20 minutes more.
• Remove the cake and the bowl of white ice cream from the freezer, and spread the remaining 2 cups white ice cream over the top; place the fourth cake layer on top of the white ice cream. Return the cake to the freezer for 20 minutes more.
• Remove the cake and bowl of green ice cream from freezer, and spread 2 cups green ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour.
• Remove the cake and remaining 2 cups green ice cream from freezer. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Using an icing spatula, quickly spread the remaining green ice cream around the sides of the cake. Return the cake to freezer; freeze until completely hardened.