Mint Chocolate Chip Cake
Deliciously chocolatey cake pops infused with mint, coated in smooth chocolate, and drizzled with festive green chocolate. Perfect for parties, dessert tables, or an everyday sweet treat. Easy to make, fun to decorate, and satisfying for chocolate and mint lovers alike.
Equipment
- 1 x 9x13-inch baking pan
- 1 x Stand mixer or electric hand mixer
- 1 x Wire cooling rack
- 1 x Large mixing bowl
- 1 x Small ice cream scoop
- 1 x Microwave-safe bowl
- 1 x Piping bag with small round tip
- Lollipop sticks (30)
- Styrofoam block
Ingredients
Chocolate Cake
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong black coffee
- ½ cup vegetable oil
- 2 tsp vanilla extract
Buttercream
- ½ stick unsalted butter room temperature
- 1 cup powdered sugar
- 2 tsp milk
- ½ tsp vanilla extract
Cake Pop Coating & Filling
- 1 lb dark chocolate melting
- ¼ lb white chocolate light green
- ¼ cup mini chocolate chips
- ¼ tsp mint extract
Instructions
- Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with butter or nonstick spray, then line it with parchment paper. This ensures that the cake will release easily after baking and prevents sticking. Set the pan aside while you prepare the batter.
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups sugar, 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Use a whisk or a spoon to mix these dry ingredients thoroughly. Ensuring even distribution of leavening agents will help the cake rise uniformly and develop a consistent texture.
- Mix Wet Ingredients into Batter: Add 2 large eggs, 1 cup buttermilk, 1 cup strong brewed black coffee, ½ cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Using a stand mixer fitted with the paddle attachment—or a hand mixer—start on low speed to incorporate the liquids slowly, then increase to medium speed. Mix for approximately 2 minutes until the batter is smooth. The batter will be slightly thin, which is normal for a moist chocolate cake.
- Bake the Cake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 30–35 minutes. To check doneness, insert a wooden toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Remove the pan from the oven and allow the cake to cool completely on a wire rack before handling. Cooling is crucial to prevent the buttercream from melting when mixed with the crumbs.
- Prepare the Buttercream: While the cake cools, make the buttercream. In a clean mixing bowl, beat ½ stick room-temperature unsalted butter on high speed until it becomes light, fluffy, and creamy. Reduce the speed to low and gradually add 1 cup powdered sugar, allowing it to incorporate slowly without creating a cloud of sugar. Once combined, add 2 teaspoons milk and ½ teaspoon vanilla extract, then beat on high speed again for 2–3 minutes until the buttercream is airy and smooth.
- Crumble the Cake: Once the cake has fully cooled, transfer it to a large bowl. Using your hands or two forks, break the cake into fine, even crumbs. Aim for a texture that’s small enough to mix easily with the buttercream but not so fine that it becomes powdery.
- Mix Cake with Buttercream and Mint: Add 1/4 cup plus 1 tablespoon of buttercream, ¼ teaspoon mint extract, and ¼ cup mini chocolate chips to the crumbled cake. Mix thoroughly with your hands or a fork until the buttercream is fully incorporated and the mixture is moist but firm enough to hold its shape. Taste the mixture and adjust the mint extract if you desire a stronger mint flavor.
- Shape Cake Balls: Using a small ice cream scoop or tablespoon, portion the mixture into small, even amounts. Roll each portion gently between your palms to form smooth, round balls about 1–1.5 inches in diameter. Place the balls on a plate or tray lined with plastic wrap. Once shaped, refrigerate for at least 2 hours to firm them up. This step is essential for ensuring the balls hold their shape during dipping.
- Melt the Dark Chocolate: Place 1 pound of dark chocolate in a microwave-safe bowl that is deep enough to submerge the cake balls. Heat the chocolate in 30-second increments, stirring after each session, until fully melted and smooth. This prevents burning and ensures a glossy coating on the cake pops.
- Insert Lollipop Sticks: Dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into the center of a cake ball. This step acts as glue, securing the stick inside the cake and helping it stay stable when dipped.
- Coat the Cake Pops in Chocolate: Holding the cake pop by the stick, dip it into the melted chocolate until fully coated. Gently rotate the cake pop and tap off excess chocolate to achieve an even coating. Carefully place the coated cake pop upright into a Styrofoam block or cake pop stand to set. Allow the chocolate to harden completely before decorating. This prevents smudging and ensures a professional finish.
- Melt and Prepare Green Chocolate for Drizzle: In a separate microwave-safe bowl, melt ¼ pound of white chocolate tinted light green. Use short 20–30 second intervals, stirring frequently, to achieve a smooth consistency. Transfer the melted chocolate into a piping bag fitted with a small round tip for precise decoration.
- Decorate Cake Pops: Drizzle the green chocolate over each cake pop in a decorative pattern. You can use crisscross lines, spirals, or random streaks. Hold the piping bag just above the cake pop and move it steadily for even lines. Once decorated, place the cake pops back into the Styrofoam block to allow the drizzle to fully set.
- Serve or Store: Once the chocolate is completely hardened, the cake pops are ready to enjoy. Serve immediately or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to a week or freeze for up to 1 month. Before serving, allow refrigerated cake pops to come to room temperature for optimal flavor and texture.
Notes
- Makes approximately 30 cake pops, depending on the size of each ball.
- Use room-temperature ingredients for smoother buttercream and better cake texture.
- Chill cake balls thoroughly before dipping to prevent them from falling apart in the chocolate coating.
- Adjust the mint extract to taste; a little goes a long way.
- For a smoother coating, ensure chocolate is completely melted and slightly cooled before dipping.
- Styrofoam blocks or cake pop stands are essential for drying and maintaining shape.
