Rich cholate cake and refreshing mint frosting combine to make the most outrageous Chocolate Cake with Mint Chocolate Chip Frosting.
When Tina from Mom’s Crazy Cooking informed us that this month’s challenge was chocolate cake, I was a tad concerned. This will be shocking and slightly disheartening to many of you but I am not a chocolate cake fan. Please hold back your judgement, disgust and gasps. It’s just too rich for me.
But I didn’t want to miss out on the fun so I decided to bite the bullet and see if I could find a chocolate cake that we would truly enjoy. I thought the frosting could really make a difference for us so I went for one that I knew we would love.
After lots of searching, I came across this chocolate cake made by Aimee at Shugary Sweets and I knew I had found it! After reading that the frosting tasted like mint chocolate chip ice cream I thought I might die.
That’s my favorite flavor so it had to find out for myself…and she is totally right.
he frosting was amazing and so was the chocolate cake. The coffee in the cake batter really enhanced the richness of the chocolate.
Layer Cake Tips
Although I don’t make layered cakes too often, I have learned a few tips when it comes to icing them. The first is to place strips of wax paper under the first cake layer on the cake stand/plate so that you don’t get any frosting on it. After frosting the cake, all you have to do is pull out the wax paper and you have a perfectly clean cake stand.
Another tip I have learned is placing the top cake layer upside down so that the bottom of the cake will be the top of the cake. This provides a nice, flat surface on the top of the cake to frost.
I passed along some of the cake to friends and also got rave reviews from them so you definitely need to give this a try!
Make sure to check out Aimee’s other amazing eats and treats here…umm, Pumpkin Pound Cake with Caramel Walnut Sauce? Sign me up!
Cake with Mint Chocolate Chip Frosting
Ingredients
For the Chocolate Cake:
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup + 1 Tbsp. cocoa powder
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup brewed coffee, cooled
- 1/2 cup whole milk
For the Frosting:
- 1 cup butter, softened
- 8 cups powdered sugar
- 1/2 tsp. peppermint extract
- 1/2 cup + 2 Tbsp. milk
- 11 oz. dark chocolate chunks
- green food coloring
For the Ganache:
- 3/4 cup heavy cream
- 1 1/2 cups chocolate chips
- 1/4 tsp. peppermint extract
Instructions
- In medium bowl, sift cocoa with flour, salt, baking soda and baking powder, set aside. In measuring cup, mix coffee and milk together. Set aside.
- In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (about 3 additions of each).
- Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
- For frosting: in food processor, pulse dark chocolate until small bits (not powder). Set aside. In mixer, beat butter, powdered sugar and milk (slowly add the milk, you may not need it all) for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate or chocolate chips.
- Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake.
- For the ganache, heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract. Stir until smooth and completely combined. Allow ganache to cool then pour over chocolate cake.
February 7, 2012 at 12:02 pm
Wow what a beauty! I don’t like mint really but this is gorgeous! I love the mint filling, coating on the outside, and the chocolate coating. What a beauty!
http://steaknpotatoeskindagurl.blogspot.com/2012/02/chocolate-carrot-cake-crazy-cooking.html
February 7, 2012 at 12:10 pm
I’m pinning this one so I can make it FOR SURE! YUM!
February 7, 2012 at 12:32 pm
this looks amazing! mint chocolate is my favorite combination ever!
February 7, 2012 at 1:33 pm
Wow, this looks amazing! I’m not actually a huge fan of mint chip ice cream, but I think I would like it better in cake form. Looks delicious.
February 7, 2012 at 1:50 pm
Beautiful cake, Meg! Mint Chocolate Chip Ice Cream is a favorite of mine too. I love coffee and chocolate, they are a great combination.
Neat idea sharing some Tips and Tricks for layer cakes.
I am a CCC participant too.
February 7, 2012 at 5:44 pm
This looks absolutely delicious!
February 7, 2012 at 6:56 pm
THIS LOOKS AWESOME!! Yumm I will try this out for sure. Check out my cake #56 on the linky party have a great day 🙂
February 7, 2012 at 7:27 pm
Mint and chocolate is one of my FAVOURITE combinations – I can’t wait to try this!
Jenny (CCC#59)
February 7, 2012 at 9:09 pm
OOOOOOOOOOOO
Oh yes, you have my attention! YUM YUM YUM!
February 7, 2012 at 9:10 pm
This is so funny – we used a really similar recipe for this month’s CCC!! Yours looks fantastic! I love the green colour you got in your icing. I used cheap grocery store colouring so my green wasn’t nearly as vibrant.
February 8, 2012 at 7:42 am
Looks delicious! I’ll have to make this for my sister one day. She’s a huge mint chocolate chip fan.
February 8, 2012 at 9:07 am
YUM! My hubby hates mint so I never get to try stuff like this out, but I would love it, I’m sure!
February 8, 2012 at 12:39 pm
Hates mint? That’s just wrong. It was so good!
February 8, 2012 at 10:18 am
That looks incredible!
February 8, 2012 at 11:49 am
So glad you enjoyed the cake!!! It’s truly fabulous 🙂
October 6, 2012 at 7:55 pm
Is there anything I could substitue for the coffee? I’m just not a fan of the coffee flavor in the slightest. Or do you think I could leave it out altogether?
Thanks~
October 7, 2012 at 7:58 am
I am not a coffee fan either and I truly couldn’t taste it in the cake, it just gives a depth to the chocolate. But, you could just sub in the same amount of water for the coffee and it will still taste great!
February 8, 2012 at 12:33 pm
This is just the prettiest cake. It made me think of mint chocolate chip ice cream even before I saw the name. Beautiful!
February 8, 2012 at 12:38 pm
Thanks Teri!
February 8, 2012 at 12:56 pm
Ok, this does sound amazing with that frosting!! Does it taste anything like a Thin Mint cookie, because that’s what it reminds me of!! Looks fab!
http://kaylasmalltownlife.blogspot.com/2012/02/black-magic-cake-with-pb-frosting.html
February 8, 2012 at 4:50 pm
Chocolate, mint and more chocolate…WOW, looks delicious!
If you haven’t already, I’d love for you to check out my Crazy Cooking Challenge entry: Double Chocolate Meyer Lemon Mousse Cake
Lisa~~
Cook Lisa Cook
February 8, 2012 at 6:54 pm
Oh wow this looks so good!! The frosting looks just like mint chocolate chip ice cream. I love the combination of mint and chocolate. Stopping by from CCC #45.
Alyssa
February 9, 2012 at 12:05 am
My sister in law would pass right out if she saw this one. She’s a huge mint chocolate chip fan. Great recipe. Really spectacular cake.
February 9, 2012 at 9:47 am
I just love your combination of the Mint and chocolate, a winner every time! Thanks for sharing and hope you have a wonderful week!
Miz Helen
#7
February 9, 2012 at 2:21 pm
This looks incredible!!!
February 10, 2012 at 8:04 am
[…] Chocolate Cake with Mint Chocolate Chip Frosting […]
February 11, 2012 at 8:52 pm
This looks SO good!! Mmm!
Jen #79
November 1, 2012 at 7:36 pm
I’m making this cake for my soon to be step daughters 21st birthday!! So hoping its a success:) thanks for a great recipe!
June 4, 2012 at 3:23 am
Looking forward to trying this recipe! My kids love mint chocolate chip. One question… It says (8) cups of powdered sugar for the frosting. Must be a typo. What is the correct measurement? Thx 🙂
June 4, 2012 at 8:02 am
Not a typo, haha! It’s a very sweet and sugary frosting and it makes a ton. I didn’t use the whole amount of frosting if that makes you feel any better!
June 5, 2012 at 5:54 pm
I have never made a cake from scratch so I am wondering, would this work with a boxed cake mix?
June 6, 2012 at 9:32 am
You could totally bake up a boxed cake mix then whip up the mint frosting for it.
June 13, 2012 at 11:37 am
Might have to try this for Father’s Day on Sunday.
June 13, 2012 at 3:05 pm
I don’t drink or eat coffee so I was wondering if there was some kind of substitution that you could think of? Thanks for this post, it’s so beautiful!!! I really love mint so I can’t wait to try it!
June 13, 2012 at 4:47 pm
You can just replace the coffee with water. The coffee just deepens the flavor of the chocolate and since coffee is just flavored water it will work perfectly. Thanks for stopping by and for such a nice compliment! I hope that you enjoy this cake as much as we did!
June 16, 2012 at 9:05 am
Perfect summer treat!
June 27, 2012 at 3:32 pm
made this today with a Duncan hines chocolate cake mix- tasted good at room temp, a ton better cold…. so delicious! even with a box mix.
June 28, 2012 at 8:05 pm
I am currently in the process of making the frosting & it is separating what can i do to fix?
June 28, 2012 at 8:17 pm
Here are a few tips to fix a separated frosting. The butter may have been too warm which can cause it to separate. I hope this helps fix it! http://www.ehow.com/how_8755905_fix-separated-buttercream-frosting.html
July 8, 2012 at 10:40 pm
I made this cake tonight and everyone loved it. Thank you for posting this delicious recipe. I also had issues with the frosting. It was too runny. Not sure what I did wrong but I am sure I will be making this cake again, so I will follow those tips you added. Even with the runniness this was still devine!
July 1, 2012 at 12:57 pm
I’ve made this twice and each time I do it the cake falls apart
July 8, 2012 at 2:25 am
I made this tonight and the cake totally fell apart into mostly crumbs. There was no way to frost it because it was so crumbly. I watched it close and it is still moist so I know I didn’t over cook it. So disapointed!
July 8, 2012 at 6:56 pm
Just wanted to let everyone know that I made this cake and it was AWESOME!!! 🙂 My hubby and 4 year old daughter LOVE green ice cream ( that is what my daugther calls it) My hubby is not a big fan of chocolate…so because the cake was made for him for his b-day and the cake was already choc. I left off the ganache…the frosting REALLy does taste like mint choc.chip ice cream.
July 15, 2012 at 6:45 pm
[…] I thought I hated mint. Turns out, not so much. Mint makes me happy! Although this recipe from Meg’s Everday Indulgence looks a little tough, I’m pretty sure the hard work is worth every little minty, happy bite! […]
July 25, 2012 at 1:15 pm
[…] here for recipe from Meg’s Everyday Indulgences ( I omitted the chocolate ganache in this […]
July 26, 2012 at 12:31 pm
The frosting is more like icing. It’s going all over the place I had to freeze it just to be able to put it on the cake. I should of just bought frosting and added the peppermint and green to it.
July 26, 2012 at 2:50 pm
I’m sorry it’s not working out for you. Perhaps your butter was a bit too soft? Or maybe don’t add the additional 2 Tablespoons of milk next time?
September 29, 2012 at 4:03 pm
Found this through Pinterest! I’m a cake decorator, and I think I see the problem with the icing recipe. Standard buttercream uses 1 stick (1/2 cup) butter to 1 lb (4 cups) powdered sugar and 1-2 tbsp TOTAL liquid, just enough to help it smooth and thin to a spreadable consistency. Your recipe uses 2 sticks butter (1 cup) to 2 lbs powdered sugar (8 cups), but adds a whole 1/2 cup plus 2 tbsp milk AND another tsp or so of liquid flavor/color – entirely too much liquid. I suggest beating the softened butter and sugar together, add your flavorings, then add only as much milk as needed to get the consistency you want. Shouldn’t be any more than 1/4 cup total liquid. Hope that helps!
July 26, 2012 at 2:34 pm
I want to make this but rather than a cake, I want to do cupcakes– looks like a lot of frosting, should I just halve the ingredients?
July 26, 2012 at 2:48 pm
Yeah, it does make a ton of frosting so half would probably be enough for cupcakes.
July 26, 2012 at 3:00 pm
Great– thanks for the quick reply!
July 30, 2012 at 7:15 pm
I think I will try crushed Andes mints instead of choco chips. This just might send me over the edge. Can’t wait .
July 30, 2012 at 9:34 pm
Oooh, what a good idea! Hope you enjoy it!
July 31, 2012 at 8:17 pm
Yum! Thanks, made this today for my mint choc loving sister’s Birthday. Swapped dairy ingredients for non dairy, halved the peppermint icing, flagged the choc chips, its still decadent, easy to make and looks great.
August 2, 2012 at 7:40 am
Holy crap! I made this cake for my roommates birthday yesterday. It was ridiculously good! Definitely making this again.
August 8, 2012 at 11:10 am
The recipe for the cake was amazing. The frosting? AWFUL. It ran everywhere. I looked up other frosting recipes that call for only 1/3 cup butter, 2 tbs of milk, and maybe 3 cups of sugar. I don’t know if you typed something on wrong, but I followed the directions and it was separating and dripping everywhere. I don’t see how freezing it will help, at some point it will go back to room temperature and be watered down again. Ugh!
August 8, 2012 at 2:04 pm
I’m sorry that the frosting did not come together for you. It is written correctly and I didn’t have any problems as well as others but some people have commented on it being runny for them. If you try making it again, I would suggest making sure the butter isn’t too soft and start by adding maybe just 1/4 cup milk and go from there.
September 29, 2012 at 4:03 pm
Hi Hannah – see my reply to Sarah above!
August 25, 2012 at 2:16 am
I made the mint frosting tonight and it’s to die for! I got tired so I’m going to make the ganache in the morning. I’m wondering though, do I let the ganache cool to almost room temperature before pouring on top of the mint buttercream frosting? Seems like since I’m supposed to heat up the cream to almost boiling the ganache will be very hot and will melt the buttercream if poured on right away. Just wondering how long you waited before adding the final frosting. So excited to taste the final product!!!
August 25, 2012 at 10:01 am
I would wait about 20 minutes before pouring it on top. So glad you love the frosting! It is deliciously sweet! Hope you enjoy the whole thing together, we sure did!
August 25, 2012 at 9:10 am
Made this for my daughter’s 9th birthday sleepover and it was a hit! I did use a boxed cake mix and the frosting separated (I now realize how to fix that after reading the comments!). But, even with the melty frosting the girls loved it!
August 27, 2012 at 12:07 pm
Rats. I should have listened to myself. I thought to myself, “I should really cool the ganache before pouring it on the cake.” but the instructions didn’t say to do that, so I didn’t. Now I have a melted icing/ganache disaster. *sigh* I’m sure it will taste amazing, but it doesn’t look happy.
August 27, 2012 at 12:50 pm
Oh man I’m sorry! I will update the recipe to state to cool the ganache.
August 27, 2012 at 1:56 pm
Cooling the cake might work, too, now that I think about it. I live in a hot area, so I bet my cake was already on the edge of melting. Humidity might make a difference, too. So many factors to consider with this sort of thing!
I haven’t cut into the actual cake, but I’ve been snacking on the leftover icing and it’s pretty awesome. 🙂 My husband is going to wonder if I got in a fight with the cake when he sees it. LOL!
August 27, 2012 at 2:37 pm
Well, I’m glad the frosting is delicious…I love the stuff! The cake tastes so yummy that the looks won’t even matter! Hope you enjoy it!
August 27, 2012 at 7:22 pm
I have a question about the ganache~did it harden up or stay fluid on the cake?
August 27, 2012 at 8:13 pm
It hardened up somewhat but not to the point of magic shell. It wasn’t runny at all. If you want it to harden completely, you can keep the cake in the fridge (we did this with about half of it and I really liked it cold but I prefer cold cake).
September 5, 2012 at 8:42 am
I made the cake yesterday and must say I’m overwhelmed how great it turned out! It is really easy to make and just delicious. However I have to admit that I couldn’t bring myself to use as much powdered sugar as described (seriously: 8 cups of sugar is almost frightening! 😉 I did it with 4 cups only and really found it more than sweet enough…
September 15, 2012 at 6:24 pm
Since I was taking it to a potluck, a couple of hours away, I made this cake in a 9×13 dish. I also cut the mint buttercream in half and it was the perfect amount when you leave the cake in the dish. Didn’t cut the ganache recipe in half though. The leftover ganache was delicious over ice cream! 🙂
October 4, 2012 at 11:26 am
How long should these bake to make cupcakes?
October 4, 2012 at 11:34 am
I would start at about 15 minutes then if they aren’t done, keep a close eye on them and check them every couple minutes.
October 18, 2012 at 12:14 am
I made this tonight for my husband’s birthday.
It was a HUGE success! So tasty and decadent.
October 20, 2012 at 9:09 pm
i made this tonight for my moms birthday and it was the most amazing cake ever! mint chocolate chip is her favorite and she just about died when she tasted this. i completely and totally recommend everyone to make this!
December 2, 2012 at 10:23 am
This Cake was AMAZZIINNGGG!! I made it over the weekend for my friends Birthday!
December 5, 2012 at 8:10 am
This cake was very good but very rich. I think it could be baked in a 9 x 13 pan and the mint ganach drippled over the top. would also be easier to frost. A box cake mix would work. I didn’t use all the frosting so made cake (brownie) balls with the frosting and some brownie crumbs I had saved in the freezer
December 12, 2012 at 4:37 am
Yay so gonna bake this cake for my boyfriend’s 20th birthday! 😀
December 31, 2012 at 7:02 am
[…] Chocolate Cake with Mint Chocolate Chip Frosting Extra Crispy Spicy Fried Chicken Sweet Cornbread Cheesy Bread Whole Lemon Blueberry Walnut Muffins Chocolate Guinness Cupcakes Mexican Chicken Salad with Chili Lime Vinaigrette Salted Pretzel Caramel Bark Skinny Bang Bang Shrimp Lasagna Cupcakes […]
January 14, 2013 at 6:02 am
This cake is a real beauty, too beautiful to eat… naaahhh!
January 16, 2013 at 7:04 am
I’m drooling! Can’t wait to try this.
January 16, 2013 at 5:00 pm
Still don’t know how to use pin it so writing down on cards,Im learning this slowly on my own but I know I have at least 2 of my daughters who would love this I love to bake and when I figure this stuff out I will try to share some of my own successful recipes
January 21, 2013 at 12:08 pm
Reblogged this on My Blog and commented:
I want this cake, and I shall have it
February 3, 2013 at 5:16 pm
This was wonderful! Very sweet, rich and chocolatey. You do not need 8 cups of powered sugar. Had lots of green frosting left over.
February 12, 2013 at 9:15 am
I want to make this in an 8×8 pan, any idea on how to vary the baking time? Just don’t want to screw it up.
February 12, 2013 at 12:27 pm
I would start with 15 minutes then check it every few minutes until a toothpick comes out clean.
February 20, 2013 at 1:44 pm
[…] Read all the details and recipe on megseverydayindulgence.wordpress.com […]
March 7, 2013 at 8:59 pm
[…] http://megseverydayindulgence.wordpress.com/2012/02/07/chocolate-cake-with-mint-chocolate-chip-frost… […]
March 10, 2013 at 4:28 pm
This is my all time favorite cake! My mom would make it for my birthday when I was younger, but I haven’t had it since and have been trying to track down the recipe. This is exactly like I remember it! Can’t go wrong with chocolate mint cake…even better than chocolate mint ice cream 🙂
March 23, 2013 at 5:01 pm
Is there anything different for the recipefor high altitude locations?
March 24, 2013 at 10:40 am
I’ve never had to bake in high altitudes so I don’t have any experience but I did a little searching and found an article that has some good information (I provided the link at the end of the comment). If you’re below 3,000 feet you don’t need to make any changes but if you are above that, they suggest some changes.
Adjustment for 3000 feet:
•Reduce baking powder: for each teaspoon decrease 1/8 teaspoon.
•Reduce sugar: for each cup, decrease 0 to 1 tablespoon.
•Increase liquid: for each cup, add 1 to 2 tablespoons (eggs are not considered liquid).
•Increase oven temperature by 25 degrees F.
Adjustment for 5000 feet:
•Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
•Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons (eggs are not considered liquid).
•Increase oven temperature by 25 degrees F.
Adjustment for 7000+ feet:
•Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
•Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
•Increase liquid: for each cup, add 3 to 4 tablespoons (eggs are not considered liquid).
•Increase oven temperature by 25 degrees F.
Hope this helps!
http://allrecipes.com/howto/high-altitude-cake-baking/
April 1, 2013 at 6:42 pm
I found this on Pinterest and finally made it yesterday to take to work for a co-worker’s birthday. This cake got RAVE reviews. I altered the frosting a little, I used andes mint pieces instead of chocolate chips. I also used less powdered sugar and milk. Thanks so much for sharing your recipe. It was absolutely delish!
April 1, 2013 at 9:04 pm
So glad you all enjoyed it!
April 10, 2013 at 9:00 pm
This cake was amazing! Each time I’ve made it, the people could not stop talking about it. The cake was so moist and the frosting tastes just like the ice cream. The combination of frosting and ganache is perfect!!!! Thank you for the recipe!
June 17, 2013 at 6:45 am
Tried this cake for Father’s Day- it was delicious! I served it with Mint Chocolate Blue bell ice cream- flavor was spot on. I did add more Peppermint extract to the icing- that may have been because of the extract brand. Also I did not use a full cup of butter on the icing- I cut the butter and powdered sugar. I am not a huge fan of icing. I used 2/3 cup butter and 5 cups of powdered sugar for the recipe. I recommend this recipe! Try it 🙂
June 29, 2013 at 5:52 pm
Sorry, we didn’t like this cake at all. Too much chocolate. Any one of the three layers would’ve been wonderful with another combination but three layers of that rich chocolate was way too much and I come from a chocolate loving family. We will never make this again
June 30, 2013 at 6:58 pm
Sorry you didn’t like this. It is very chocolate-y indeed….not for the faint of heart.
June 19, 2013 at 12:15 pm
[…] on Pinterest to bake something myself for one of the many celebrations. This time, I opted for this amazing looking cake that I’m sure you’ve probably come across before, but since it was for a Father’s […]
November 4, 2013 at 1:52 pm
[…] This recipe is mostly slightly adapted from Meg’s Everyday Indulgence. […]
February 4, 2014 at 5:01 am
[…] that it will be a great thing for him. When the day finally arrives, I’m going to need a big slice of cake or a cookie the size of my […]
April 22, 2014 at 12:19 pm
I made this cake today for my Daughters birthday. YUM! The Frosting was the perfect consistency following the recipe as written (added a pinch of salt). I did add more peppermint than suggested but I used all organic ingredients I and it believe the peppermint oil I used was not as potent as the conventional option. I will definitely use the cake recipe for other chocolate cake variations In the future as it is the best chocolate cake I have ever made!! Thank you for sharing 🙂
April 22, 2014 at 2:13 pm
So glad you enjoyed it! I’m not a huge fan of chocolate cake but I can totally get behind this one!
July 27, 2014 at 4:58 am
Would love to make this i love these flavors . or though I not a great chocolate fan. Thank you
August 14, 2014 at 5:03 am
[…] reasonable idea to me. However, my sister just told me that she was going to attempt to make this cake and I am 100% cool with […]
November 2, 2014 at 5:05 am
[…] Herb Pullapart/Orange Pound Cake/Chocolate Celebration Cake Chicken San Choy Bow/Valentines Cookies/Choc Mint Cake/Healthy Banana Muffins/Banoffee Pie Chicken Taco Chilli/Bliss Balls/Curried Lentil Soup/Oat Banana […]
November 2, 2014 at 6:02 am
[…] recipe for this cake can be found here. The only change I made was to do 3 layers as I used a smaller cake pan and the batter fit in […]
March 12, 2015 at 3:20 pm
[…] third recipe was just some basic Thin Mint brownies. I had wanted to make the To DIE For Thin Mint Brownies […]
May 1, 2015 at 7:26 pm
I’m making this right now for my daughter’s birthday, she LOVES mint chocolate chip and this looks divine, I’m excited to try it! So many other great recipes on your site, looking forward to following along!
May 1, 2015 at 8:32 pm
Awesome, so glad to hear! Let me know what she things of it. And thank you for the sweet compliment!
May 2, 2015 at 3:58 am
It was a huge hit! Definitely a keeper. I’ll do a post on my blog soon and link back to yours! Thanks again!
May 31, 2015 at 2:01 am
[…] you’ll ever make and quite possibly the most delicious one you’ll ever eat.  And then Meg’s finishing touch with the rich mint chocolate chip frosting and drizzled with a silky smooth dark […]
August 2, 2015 at 8:47 pm
I’m wondering if you’ve ever used another icing with this cake recipe. I made it with the mint chocolate chip and my husband loved it! I’m not a fan of mint, so I wanted to try another icing recipe. Maybe chocolate chocolate. Best chocolate cake ever!
August 2, 2015 at 9:04 pm
I haven’t tried the cake recipe with different frosting but I’m pretty sure it would be amazing with anything spread on it! I personally think a peanut butter frosting would be amazing but I’m a sucker for that combination. I made a different chocolate cake with chocolate frosting recently (haven’t blogged it yet) and the frosting was incredible. Light, fluffy yet still rich. Here’s a link to it: http://www.barefeetinthekitchen.com/2014/10/fluffy-chocolate-frosting-recipe.html. If the peanut butter frosting sounds good, try this one: http://www.megseverydayindulgence.com/2015/06/24/patriotic-peanut-butter-frosted-brownies/ (if it seems too thick, you can thin it out a bit with some milk). If you try something different, come back and let me know how it turned out. Glad your husband loved the cake!
August 21, 2015 at 5:00 am
[…] major similarity). Last year for my birthday, she made me a mint chocolate chip birthday cake (this mint chocolate chip cake, minus the ganache, to be exact). And it was delicious and the heavens opened up and we sang the […]