Mint Chocolate Chip Layer Cake Recipe


Deliciously moist and fluffy mint chocolate cake layered with silky Swiss meringue buttercream and chocolate chips!

INGREDIENTS

FOR THE CAKE
3 and 3/4 cups cake flour* 375g
3/4 cup cocoa powder 75g
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
6 large eggs room temperature
2 and 1/4 cups caster/granulated sugar 450g
3 teaspoons peppermint extract
1 and 1/2 cups unsalted butter 340g, melted
1 and 1/2 cups Greek-style yogurt 367g, room temperature

FOR THE FROSTING
1 cup large egg whites 240g, from about 6 - 7 large eggs
2 cups caster/granulated sugar 400g
2 cups unsalted butter 453g, room temperature and cubed
2 teaspoons peppermint extract
Green gel food colouring optional
1 and 1/2 cups chocolate chips 265g

NOTES
*Make your own cake flour! Measure out 3 and 3/4 cups (468g) of plain/all-purpose flour, remove 7 tablespoons, and replace with 7 tablespoons of cornflour/cornstarch. Sift well.

INSTRUCTIONS

FOR THE CAKE

  1. Preheat the oven to 170C/325F/Gas 3. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Visit Mint Chocolate Chip Layer Cake @ marshasbakingaddiction.com for full instructions.

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