Mint Chocolate Chip Cake

The kitchen counter was covered in flour dust when my sister called to ask what I was making. When I said mint chocolate chip ice cream cake, there was this long pause on the other end of the line. She showed up twenty minutes later with two spoons and zero shame.

Last summer I made three of these for different birthday celebrations because word somehow got around. People started requesting it weeks in advance, and honestly, I never minded because the freezer does most of the work while you go about your day.

Ingredients

• 1 cup all-purpose flour: The foundation that holds everything together, though gluten-free blends work beautifully too
• 1 cup granulated sugar: Balances the dark cocoa and creates that tender cake crumb
• 1/2 cup unsweetened cocoa powder: Go for good quality here because this layer carries serious chocolate weight
• 1 tsp baking powder and 1/2 tsp baking soda: The lift team that keeps the cake from being too dense under all that ice cream
• 1/2 tsp salt: Wakes up the chocolate flavors
• 1/2 cup whole milk: Whole milk gives the best texture, but I have used oat milk in a pinch
• 1/2 cup vegetable oil: Keeps the cake moist and tender even after freezing
• 2 large eggs: Room temperature eggs incorporate more evenly into the batter
• 1 tsp vanilla extract: Pure vanilla makes everything taste like you know what you are doing
• 1/2 cup hot water: This secret step blooms the cocoa and makes the batter incredibly thin and fudgy
• 1.5 quarts mint chocolate chip ice cream: Slightly softened is the key here, about 10 minutes on the counter
• 1 cup semi-sweet chocolate chips: Use chips you would eat straight from the bag
• 1/2 cup heavy cream: Creates that pourable, glossy ganache that sets up perfectly in the cold
• 2 tbsp mini chocolate chips and fresh mint leaves: Because pretty food hits different

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9-inch springform pan with butter, then line the bottom with parchment paper.

Whisk the dry team:

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything is evenly distributed.

Add the wet ingredients:

Pour in milk, oil, eggs, and vanilla, then mix until just combined.

The hot water trick:

Stir in that hot water until the batter becomes thin and glossy, then pour it into your prepared pan.

Bake and cool:

Bake 22 to 25 minutes until a toothpick comes out clean, then let it cool completely right in the pan.

Layer the ice cream:

Spread softened mint chocolate chip ice cream over the cooled cake, smooth the top, and freeze for at least 3 hours.

Make the ganache:

Heat cream until just simmering, pour over chocolate chips, wait 2 minutes, then stir until sat.

Finish and freeze:

Let the ganache cool slightly, pour it over the ice cream layer, and freeze 30 more minutes before serving.

Save

My nephew blew out his candles with such force that mint leaves scattered across the entire table, and everyone just laughed and kept eating. That is the kind of dessert this is, the one where no one cares about the mess because they are too busy going back for seconds.

Making It Your Way

I have swapped the mint ice cream for coffee, strawberry, and even salted caramel with excellent results. The chocolate cake base is versatile enough to play nice with almost any ice cream flavor you can dream up.

Timing Secrets

The smartest approach is making the cake layer the night before, then doing the ice cream and ganache the next day. Breaking it into two sessions makes the whole process feel leisurely instead of rushed.

Serving Like A Pro

Let the cake sit on the counter for exactly 5 to 7 minutes before slicing to get that perfect cut through the frozen layers. Any longer and things start sliding, any shorter and your knife will protest.

• Dip your knife in hot water and wipe it clean between every single slice
• Keep any leftovers tightly wrapped in the freezer for up to two weeks
• Individual slices wrapped in parchment freeze beautifully for midnight snacks

Save

There is something deeply satisfying about cutting into that frozen, chocolate mint masterpiece and seeing the layers hold their ground. This is the recipe that keeps your freezer full and your people happy.

Recipe Questions & Answers

→ How do I achieve a smooth ganache topping?

Heat the heavy cream until just simmering, then pour it over semi-sweet chocolate chips. Let it sit for 2 minutes before stirring gently until smooth and glossy.

→ Can I substitute the mint chocolate chip ice cream?

Yes, chocolate or fudge ripple ice cream works well for a different flavor profile while maintaining the creamy texture.

→ What is the best way to slice the cake cleanly?

Run a sharp, warm knife around the edges after removing the springform pan. This helps achieve clean, neat slices without crumbling.

→ Is there a gluten-free alternative for the cake layer?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the cake suitable for gluten-free diets.

→ How long should the ice cream layer be frozen?

Freeze the ice cream layer for at least 3 hours or until firm before adding the ganache topping to ensure proper layering.