Mint Chocolate Chip Cake (Printable Version)
A layered cold dessert featuring mint chocolate chip ice cream, chocolate cake, and smooth ganache topping.
# What You'll Need:
→ Chocolate Cake
01 - 1 cup all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsweetened cocoa powder
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1/2 cup whole milk
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 tsp vanilla extract
11 - 1/2 cup hot water
→ Ice Cream Layer
12 - 1.5 quarts mint chocolate chip ice cream, slightly softened
→ Chocolate Ganache
13 - 1 cup semi-sweet chocolate chips
14 - 1/2 cup heavy cream
→ Optional Garnish
15 - 2 tbsp mini chocolate chips
16 - Fresh mint leaves
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add milk, oil, eggs, and vanilla extract to the dry mixture. Mix until just combined, then stir in hot water until smooth (batter will be thin).
04 - Pour batter into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
05 - Spread softened mint chocolate chip ice cream evenly over the cooled cake layer. Smooth the surface and freeze for at least 3 hours until firm.
06 - Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until completely smooth and glossy.
07 - Let ganache cool slightly, then pour over the frozen ice cream layer, spreading evenly to cover. Freeze for 30 minutes more to set.
08 - Garnish with mini chocolate chips and mint leaves if desired. Run a warm knife around the edge of the pan, release the springform, and slice into servings.
# Expert Tips:
01 -
- The contrast between warm fudgy chocolate cake and icy mint cream creates something magical in every bite
- You can make it days ahead and pull it out when guests arrive, looking impressive with zero last minute stress
02 -
- Springform pans are non-negotiable here because frozen cakes don't release from regular pans
- The cake layer must be completely cool before adding ice cream or you'll end up with soupy mint mess
- Run your knife under hot water between slices for those picture-perfect clean cuts
03 -
- Set your ice cream on the counter 15 minutes before spreading for perfect softness
- The ganache should pour like warm honey, not hot syrup, for the most even coating