This Mint Chocolate Chip Cake features three layers of decadent chocolate cake covered by a delicious mint green frosting. Grab a slice for dessert tonight!
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While the Hurricane is far and away the most popular of New Orleans’ cocktails, the Grasshopper has it’s roots in the Big Easy, too. According to legend, Philibert Guichet, the owner of Tujague’s, invented the Grasshopper in 1918 for a cocktail competition in New York City. His drink finished in 2nd place, and people soon began flocking to the bar to get a taste. They never stopped flocking. The Grasshopper remains a popular drink at the Tujague’s bar. Also, I want to name our next dog Philibert.
Technically a Grasshopper is a cocktail made with crème de menthe, crème de cocoa and a bit of heavy cream. (Tujague’s also floats a bit of brandy on top of their modernized version.) However, I’ve seen the term ‘grasshopper’ used to describe all sorts of drinks and desserts that combine the flavors of mint and chocolate. I thought briefly about calling this Mint Chocolate Chip Cake a “Grasshopper Cake.” However, I decided to stay pure with the flavors as it’s more descriptive. Plus, in the words of Robbie, “Why would you make a cake out of grasshoppers?” Legit questions from a 3-year-old.
Mint Chocolate Chip Cake
Mint chocolate chip ice cream has long been one of my favorite flavors, and this Mint Chocolate Chip Cake channels the same vibes. A moist chocolate cake covered in a creamy minty frosting. And the mini-chocolate chips studded throughout? A requirement! You know what’s crazy, though? There is only 1/2 teaspoon of mint extract in this entire cake. The whole 3-layer cake with frosting uses only 1/2 teaspoon of mint extract. That stuff is potent! I swear that bottle in my pantry will last a lifetime.
Laura has never been a huge fan of mint chocolate chip anything, so this Mint Chocolate Chip Cake is safe around here. Robbie and I shared a slice on the night that I baked it, and then I wrapped up the other pieces for the freezer. I suspect it will slowly make appearances on Saturday evenings this summer while I sit back and sip on a glass of bourbon. I have no idea why Laura steers clear of mint chocolate desserts. After all, you get a delicious dessert and you don’t have to brush your teeth that night. That’s a win-win in my book. (Kidding!) I hope you enjoy a slice of this Mint Chocolate Chip Cake as much as Robbie and I do!
Did you make this Mint Chocolate Chip Cake? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Looking for more delicious cake ideas? Check out these other favorites:
Mint Chocolate Chip Cake
For the Cake
For the Cake
- Preheat oven to 350°F.
- Grease or spray (3) 9” round baking pans. Line the bottom of each pan with parchment paper.
- Using a medium bowl, whisk together cocoa powder and boiling water until smooth; set aside.
- Using a large bowl, add flour, sugar, brown sugar, baking powder, baking soda and salt; whisk until well combined.
- Add eggs, egg yolks, vegetable oil, sour cream and vanilla; whisk until well combined.
- Finally, add the cocoa powder and hot water mixture to the bowl in several additions, whisking well between each addition.
- Divide batter evenly into baking pans; tap pans lightly on countertop to release any air bubbles.
- Bake at 350°F for 25-27 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cakes cool in pan for 15 minutes and then transfer to a cooling rack until completely cool. (Note: Remove parchment paper from bottom of cakes when transferring them to the cooling rack.)
For the Frosting
- Using a countertop mixer, beat butter on medium speed until light and fluffy (~3 minutes).
- Add vanilla extract, milk and powdered sugar 1 cup at a time, mixing on low speed after each addition.
- Add salt, peppermint extract and several drops of green gel food coloring (start with just a couple drops and add more as needed); mix until well combined. (Note: If you desire a looser frosting, add an additional ½ Tbsp milk. For a thicker frosting, add an additional ½ cup of powdered sugar.)
- Stir in ¾ cup mini chocolate chips. (The remaining chocolate chips will be used to garnish top of cake.)
To Frost Cake
- Place one layer of cake on large platter. Spread ~¾ cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
- Garnish top of cake with remaining mini chocolate chips.