What is the difference between mint extract and peppermint extract?

Pure peppermint extract is derived from peppermint plants and produces the most clean, the most cool, and the most properly refreshing individual mint flavor that is the most authentically mint-chocolate-chip-ice-cream-faithful. Spearmint extract produces a the most slightly sweeter and the most differently aromatic individual flavor. Generic "mint" extracts may contain a blend of both — pure peppermint is the most specifically recommended for the most proper and the most authentic individual result.

How do I get the ganache drips to look neat and controlled?

The most effective technique for the most controlled and the most beautifully dramatic individual ganache drip is allowing the ganache to cool to approximately 90°F — warm enough to pour but thick enough to slow — before drizzling around the top edge with a spoon or squeeze bottle. Test on a chilled plate first to assess the most individual drip flow rate. The most chilled individual frosted cake helps the ganache set the most quickly for the most cleanly defined individual drip edges.

Can I make this without food coloring?

Yes. Simply omit the green gel food coloring from both the cake layers and the mint buttercream for the most completely natural and the most pale individual mint chocolate chip cake. The individual peppermint flavor and the most beautifully distributed chocolate chips remain the most equally extraordinary — only the most dramatic visual green individual color element is absent.

Mint Chocolate Chip Cake Easy Green Peppermint Ganache Recipe

Name: Mint Chocolate Chip Cake The Most Easy Moist Green Peppermint Chocolate Chip Sour Cream Two Layer Chocolate Ganache Celebration Cake
Prep time: 30 min
Cook time: 32 min
Total time: PT-497886H49M3S
Cuisine: American
Ingredients: 3 cups All-Purpose Flour plus 1 tbsp for chips; 2 1/2 tsp Baking Powder; 1/2 tsp Salt; 1 cup Unsalted Butter softened; 1 3/4 cups Granulated Sugar; 4 large Eggs room temperature; 1 tsp Pure Vanilla Extract; 1 tsp Pure Peppermint Extract not spearmint; 1/2 cup Sour Cream room temperature; 1 cup Buttermilk room temperature; Green Gel Food Coloring to desired vibrancy; 1 1/2 cups Mini Semi-Sweet Chocolate Chips divided; 1 1/2 cups Unsalted Butter room temperature for buttercream; 5 to 6 cups Powdered Sugar sifted; 3 to 4 tbsp Heavy Cream; 1/2 tsp Pure Peppermint Extract for buttercream; 1 tsp Pure Vanilla Extract for buttercream; Green Gel Food Coloring for buttercream; 1 cup Semi-Sweet Chocolate Chips for ganache; 1/2 cup Heavy Cream for ganache

Description

The most extraordinary vibrant Mint Chocolate Chip Cake made by preheating oven to 350°F greasing flouring and lining two 9-inch pans whisking 3 cups flour 2 1/2 tsp baking powder and 1/2 tsp salt tossing 1 cup mini chips with 1 tbsp flour beating 1 cup softened butter and 1 3/4 cups sugar 3 minutes adding 4 room temperature eggs one at a time then 1 tsp vanilla 1 tsp pure peppermint extract 1/2 cup room temperature sour cream and green gel food coloring to desired green on low alternating flour mixture in 3 additions with 1 cup room temperature buttermilk in 2 additions gently folding chips dividing evenly baking 28 to 32 minutes cooling completely then beating 1 1/2 cups room temperature butter adding powdered sugar cream peppermint vanilla and green coloring beating fluffy making ganache from heated cream poured over chips whisked smooth cooled to drizzle assembling with mint buttercream between and over layers drizzling cooled ganache and scattering remaining chips. A completely perfect vibrant green mint peppermint chocolate chip celebration cake recipe.

Ingredients

Scale

3 cups All-Purpose Flour plus 1 tbsp for chips

2 1/2 tsp Baking Powder

1/2 tsp Salt

1 cup Unsalted Butter softened

1 3/4 cups Granulated Sugar

4 large Eggs room temperature

1 tsp Pure Vanilla Extract

1 tsp Pure Peppermint Extract not spearmint

1/2 cup Sour Cream room temperature

1 cup Buttermilk room temperature

Green Gel Food Coloring to desired vibrancy

1 1/2 cups Mini Semi-Sweet Chocolate Chips divided

1 1/2 cups Unsalted Butter room temperature for buttercream

5 to 6 cups Powdered Sugar sifted

3 to 4 tbsp Heavy Cream

1/2 tsp Pure Peppermint Extract for buttercream

1 tsp Pure Vanilla Extract for buttercream

Green Gel Food Coloring for buttercream

1 cup Semi-Sweet Chocolate Chips for ganache

1/2 cup Heavy Cream for ganache

Instructions

1. Preheat oven to 350°F 175°C. Grease flour and line two 9-inch pans.

2. Whisk flour, baking powder, and salt. Set aside. Toss 1 cup mini chips with 1 tbsp flour. Set aside.

3. Beat softened butter and sugar 3 minutes light and fluffy.

4. Add eggs one at a time. Beat thoroughly. Add vanilla, peppermint, sour cream, and green coloring.

5. On low alternate flour in 3 additions with buttermilk in 2 additions.

6. Gently fold flour-coated chips. Divide between pans.

7. Bake 28 to 32 minutes until toothpick clean. Cool 10 minutes. Transfer to racks. Cool completely.

8. Beat room temperature butter. Add powdered sugar, cream, peppermint, vanilla, green coloring. Beat medium-high 3 minutes fluffy.

9. Heat cream to simmer. Pour over chips. Rest 2 minutes. Whisk smooth. Cool to drizzle consistency.

10. Assemble with mint buttercream between layers. Frost exterior.

11. Drizzle cooled ganache over top allowing dramatic drips. Scatter remaining chips.

Prep Time: 30 minutes
Cook Time: 32 minutes
Category: Dessert, Cake, Birthday, St. Patrick's Day
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 660
Sugar: 70g
Sodium: 270mg
Fat: 36g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 82g
Fiber: 3g
Protein: 6g
Cholesterol: 145mg

Keywords: mint chocolate chip cake, easy moist mint chocolate chip cake recipe green peppermint sour cream chocolate chips ganache, best mint chocolate chip birthday cake, green peppermint two layer chocolate chip ganache celebration cake