Chocolate Mint Chip Cake

My favorite part about this cake is that it looks like mint chocolate chip ice cream - one of my favorite flavors.  My other favorite part about this cake is that it tastes like mint chocolate chip ice cream...minus the ice cream, add the cake.  It was delicious! 

Happy Birthday to my dear friends Alissa & Patrick!  It was wonderful reuniting with old friends to celebrate their birthdays! 

Mint Chocolate Chip Cake
(makes one 9-inch cake, two layers)
9 tbsp unsweetened cocoa powder
1 1/2 cups cake flour 
1 1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
115g (1 stick) unsalted butter, at room temperature
1 1/2 cups caster sugar
2 large eggs, at room temperature
1/2 cup strong coffee (I used 2 tsp. instant coffee grounds dissolved in 1/2 c. water)
1/2 cup almond milk (or regular milk) 

For the icing:
2.5 sticks unsalted butter
4 cups powdered sugar 
2-3 tsp peppermint extract
5-6 ounces dark chocolate, very finely chopped or pulsed through a food processor
Green food coloring

Butter the base of a two 9-inch cake tins and preheat oven to 350°F. Sift together the cocoa powder, flour, salt, baking soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins. Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.

Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add powdered sugar one cup at a time, beating until combined. Add peppermint extract to taste and green food coloring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.

Source: adapted from raspberri cupcakes