Friday, 21 September 2012

Mint Choc Chip Cake

What's your favorite ice cream flavor? Mine is either strawberry or mint chocolate chip! I cant get enough of those. To me, Baskin Robbin's is still the best, coz they are very generous with the choc chips (or rather pieces of chocolates) and its not too milky as some other brands.

The first time I lay my eyes on this cake was on raspberricupcakes. It was one of her top recipe. I couldn't get my mind of it, but the idea of making it was put on hold for a couple of months, as I thought not many are keen to minty flavor.
Awan was turning 26, and we planned a small iftar celebration. I decided to do small version of this greeny yummy cake. The best thing bout this cake is you can alter the minty taste according to your preference. Swipe those fingers while the buttercream is zapping in the mixer till you are satisfied.

For the chocolate cake, I used glorioustreats' perfectly chocolate cupcake recipe:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk (sometimes I substitute this with buttermilk!)
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water

  1. Preheat oven to 175*C
  2. In a large mixing bowl, stir sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute or until just combine
  4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
  5. Divide the batter into 3 9inch tin (or 2, whatever your heart desire).
  6. Bake the cake until your cake tester comes out clean.
  7. Cool before frosting.
Note: The above measurement will give you HUGE/TALL cake. I halved the recipe to get the size above.

Mint Chocolate Chip Buttercream
1 cup of butter
1 cup of vegetable shortening
Icing sugar
3 teaspoon peppermint flavor (or according to your preference)
Green coloring
1 cup chopped chocolate chips

  1. Cream butter and shortening until fluffy.
  2. Add icing sugar until you reach you desired level of sweetness (I usually put in 3/4 cup)
  3. Add in the peppermint flavor.
  4. Add in few drops of green coloring until it is evenly incorporated.
  5. Add in chopped choc chips. Tadaaaaa

Fill and frost the cake with the mint choc chip buttercream. My choc chip was not thoroughly crushed, so I get bumpy-ish frosting, which makes it even more tempting..haha...

Good luck!!

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