If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
How to Make Mint Chocolate Chip Cake
Transfer the chocolate and mint buttercream to piping bags filling a third to half way. Snip the tips off and add both piping bags to a third bag fitted with a large round tip of with the tip snipped off. Pipe onto first layer while turning cake.
Sprinkle buttercream with chopped chocolate. Add second layer on then repeat above step and add third layer on.
Add the mint chip buttercream onto the outside of the cake. The easiest way to do this without pulling at the cake layers is by piping the buttercream on but you can also apple with a spatula.
Use an offset spatula to smooth the side and a bench scraper to smooth the top. To get a nice corner you’ll smooth the side once more then use a clean offset spatula and swipe towards the center of the cake while you turn it. Clean your tool off in between each swipe.
Add chopped chocolate to the bottom third of the cake.
Pipe dollops with a large closed star tip onto the top.
Top Tips to make this Mint Chip Cake
If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. I use GEL food colorings which are quite concentrated. If you’re using the more watery food coloring from the grocery store you’ll need to add more. Just add food coloring until you like to color of the cake and frosting. when you’re baking chocolate chips or chinks into a cake you have to be careful about the size of the chocolate. If the pieces are too large the cake will be a melty, under-baked mess! You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference. To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested! To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag.
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