Mint Chocolate Chip Cake (Printable)

Layered chocolate cake with mint chocolate chip ice cream and luscious chocolate ganache topping.

# What You'll Need:

→ Chocolate Cake Base

01 - 1 cup (130 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (50 g) 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 Topping

13 - 1 cup (170 g) semi-sweet chocolate chips
14 - 1/2 cup heavy cream

→ Optional Garnish

15 - 2 tbsp mini chocolate chips
16 - Fresh mint leaves

# Directions:

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 blended.
03 - Add milk, oil, eggs, and vanilla extract to the dry mixture. Mix until 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. 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.

# Expert Advice:

01 -
  • The contrast between cold, creamy mint and rich, fudgy chocolate cake creates something much more interesting than regular ice cream cake
  • People literally gasp when you slice through those layers, and the ganache makes it feel fancy despite being surprisingly straightforward
  • You can make the components ahead of time and assemble whenever life gets chaotic
02 -
  • The cake layer shrinks slightly as it cools, which is normal and actually helps the ice cream layer sit flush with the edges
  • If your ganache seizes and looks grainy, whisk in a teaspoon of warm cream one drop at a time until it smooths out
  • This cake needs at least 30 minutes at room temperature before serving—straight from the freezer, the chocolate cake layer is like a brick
03 -
  • Line your springform pan with parchment paper that comes up the sides a bit—it creates handles that help you lift the cake out if the springform sticks
  • Use an offset spatula for spreading ice cream, and run it under hot water first if it's dragging

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