Title: Mint Chip Sheet Cake
Categories: Cakes
Yield: 16 Servings
MMMMM------------------------FOR THE CAKE-----------------------------
1 3/4 c AP flour
2 c Granulated sugar
3/4 c Unsweetened cocoa powder
2 ts Baking soda
1 ts Baking powder
1 ts Salt
1 c Milk
1/2 c Vegetable oil
2 lg Eggs
1 ts Vanilla extract; (optional)
1 c Water; hot
MMMMM----------------------FOR THE FROSTING---------------------------
1/2 c Unsalted butter; room
-temperature
3 c Powdered sugar
1/2 c Heavy whipping cream
1/2 ts Peppermint extract
2 dr Green food coloring
1/4 c Dark chocolate; finely
-chopped; semisweet or
-bittersweet
My Mint Chocolate Chip Sheet Cake is a moist chocolate cake recipe
topped with an amazing mint chip frosting.
For The Cake:
Preheat oven to 350°F and butter a 9x13" baking pan. If you like you
can line the pan with a parchment sling which makes it easy to remove
the cake for frosting and cutting.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and
salt in a large mixing bowl.
In a separate bowl, whisk together the milk, oil, eggs, and vanilla.
Add to the dry ingredients and whisk together. Then add the hot
water, and mix until everything is combined, making sure to scrape
the sides and bottom of the bowl so no dry bits of flour remain. The
batter will be fairly thin.
Pour the batter into your prepared baking pan and bake for 35
minutes. A toothpick inserted into the center should come out without
wet batter clinging to it.
Allow the cake to cool fully before frosting.
For The Frosting:
In a stand mixer with a paddle attachment, cream the butter on medium
speed until very smooth. Add the powdered sugar 1 c at a time, and
continue to beat until smooth. Slowly add the cream, while the mixer
is running on medium speed, and allow it to incorporate. Add the
peppermint extract and food coloring, and mix until everything is
smooth and there are no streaks of food coloring left. If your
frosting seems to soft or too stiff for your liking, feel free to
adjust it by adding either a little more cream to make it softer or a
little more powdered sugar to make it stiffer. Finally, fold in the
chopped chocolate.
Spread the frosting on the cooled cake and use the back of a spoon to
make pretty swirls.
Notes:
You can make the cake a day in advance before frosting if you like.
Just make sure to allow it to cool at room temperature and then store
in the fridge overnight. I like to bring it back to room temp to
frost and serve it.
Any kind of bar chocolate (baking chocolate or regular bar chocolate)
is fine for the chips in the frosting. Mini chocolate chips would
work well, too.
If you have issues with your frosting getting grainy or having too
many air bubbles, my trick is to transfer the frosting to a food
processor and briefly process it until it is smooth. Works for me
every time! Just make sure you do it before adding the chopped
chocolate.
Be careful when adding food coloring, you'll only need a little bit,
and you can always add more.
