Saturday, April 21, 2012
Mint Chocolate Chip Cake
This cake was published in Cook's Country Magazine, February/March 2011 issue and I saved the issue for this cake alone. I finally got around to making this for a celebration worthy of such a process~ our girls' birthday!
The steps in which the cake batter is made are something I had never done before and I adapted them slightly. I also frosted the cake with a Chocolate Malt Buttercream that I've used several times now. At my girl's request to have a minty cake, I added chopped Andes mints on top. The mini chocolate chips on the outside of the cake were a little over the top and could have been omitted. I suggest doing one or the other, but not both mini chips and Andes mints. This is the last piece standing a couple days after the party.
The white cake recipe is one of the most tender and light, but moist white cakes I've ever made or tasted. Know that this won't have the same texture as a box cake, but for homemade, it's a home-run. I'm looking forward to trying it again as a plain white cake.
Mint Chocolate Chip Cake
recipe by Cook's Country Feb/Mar 2011, Classic White Layer Cake by The Complete ATK Cookbook, both adapted by Stella B's Kitchen
printer friendly version
For the Classic White Layer Cake:
2 1/4 cups cake flour (I used 2 cups flour plus 1/4 cup cornstarch as a substitute)
1 cup whole milk (I used 1/2 & 1/2, that's what I had)
6 large egg whites
2 tsp vanilla
1 1/2 tsp mint extract
5 drops green food coloring
1 3/4 cup granulated sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter, cubed, slightly softened
1 cup mini chocolate chips
Heat oven to 350 degrees with oven racks in center. Grease two 8-9 inch cake pans. Line bottoms with parchment. Whisk milk, egg whites, both extracts and food coloring in a small bowl.
In a stand mixer combine flour (and cornstarch), sugar, baking powder and salt. Using a pastry blender, cut in butter pieces until it resembles coarse crumbs, like you would for a pie crust. With a paddle attachment, beat in all but 1/2 cup of the egg-milk mixture. Increase speed to medium and beat until smooth, light and fluffy, about 1 minute. Reduce speed to low and slowly beat in mini chocolate chips and remaining 1/2 cup of milk mixture until batter looks slightly curdled, about 15 seconds. Give the batter one final stir with a rubber spatula and scrape batter evenly into the two baking pans. Gently tap pans. Bake until toothpick inserted comes out clean with few crumbs, 20-25 minutes. *mine took a bit longer, so you may need to watch your oven.
Cool cakes 10 minutes in pans. Run a knife around the edges, turn out cake and place on oven rack parchment paper side down. Cool completely. Remove parchment before assembling.
For the Chocolate Malt Buttercream:
recipe by Southern Living 2009
1 stick butter
1 tsp vanilla
1/2 cup cocoa
1/2 cup malted milk powder
2 cups powdered sugar
7 Tbsp milk
1 cup mini chocolate chips pressed on outside of cake, if desired
Beat butter and vanilla. Add cocoa, malted milk powder and powdered sugar; lightly mix. Add milk a tablespoon at a time and mix until smooth.
Place first cake domed side (or top side down) on the cake stand or plate to create a flat surface for the next layer. Frost the top of the cake, not too thick. Place second cake, bottom down, on first cake. Frost with remaining buttercream. Top with chopped Andes mints, if desired.