Mint-Chocolate Chip Cake

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
30 mins
Total Time:
1 hr 35 mins
1 9x13-inch cake



  • 2 cups white sugar

  • 1 ¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 2 eggs

  • 1 cup milk

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 1 cup boiling water


  • 1 teaspoon peppermint extract

  • ½ cup milk

  • 1 cup butter, softened

  • 1 (32 ounce) package confectioners' sugar

  • ½ teaspoon green gel food coloring, or as needed

  • 1 cup miniature semisweet chocolate chips


  • ½ cup butter, softened

  • 10 (1 ounce) squares semisweet chocolate


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. 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.

  3. 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.

  4. 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.

  5. Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.

  6. Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.

  7. Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.

  8. Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Nutrition Facts (per serving)

752 Calories
35g Fat
112g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 752
% Daily Value *
Total Fat 35g 45%
Saturated Fat 18g 89%
Cholesterol 71mg 24%
Sodium 453mg 20%
Total Carbohydrate 112g 41%
Dietary Fiber 4g 13%
Total Sugars 96g
Protein 6g
Calcium 73mg 6%
Iron 3mg 14%
Potassium 166mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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