Mint Chocolate Chip Layered Cake

The summer I turned twelve, my grandmother declared that store-bought ice cream cakes were officially banned from family birthdays. She marched into the kitchen with three cartons of mint chocolate chip ice cream and a determined glint in her eye, muttering something about how we deserved better than frozen cardboard and mysterious green sprinkles.

My first attempt involved forgetting to soften the ice cream first, resulting in a terrifying five minutes of trying to spread rock-solid frozen chunks across a delicate cake layer while my grandmother laughed so hard she had to sit down. Now I always set the ice cream on the counter twenty minutes before I need it—a tiny step that saves so much drama.

Ingredients

• All-purpose flour (130 g): The foundation that gives structure to everything else
• Granulated sugar (200 g): Sweetness and tenderness—do not reduce or your cake will be dense
• Unsweetened cocoa powder (50 g): Dutch-process yields the deepest chocolate flavor
• Baking powder and baking soda: Both work together here for proper lift and texture
• Salt: Just a half teaspoon wakes up all the chocolate flavors
• Whole milk (120 ml): Creates a tender crumb
• Vegetable oil (120 ml): Keeps the cake moist even after freezing
• Large eggs: Room temperature eggs blend more evenly into the batter
• Vanilla extract: Do not skip—it rounds out the chocolate
• Hot water (120 ml): Blooms the cocoa for intense flavor
• Mint chocolate chip ice cream (1.5 quarts): Slightly softened is crucial for spreading
• Semi-sweet chocolate chips (170 g): Quality matters since ganache is mostly chocolate
• Heavy cream (120 ml): Makes the ganache silky and pourable

Instructions

Preheat your oven to 350°F (175°C) and prepare your pan:

Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper—this is your insurance policy for getting the cake out later.

Whisk together the dry ingredients:

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt until everything looks uniform.

Add the wet ingredients:

Pour in milk, oil, eggs, and vanilla, then mix until just combined—the batter will look thick at this stage.

Stir in hot water:

Pour in the hot water and whisk until smooth, the batter will be thin and this is exactly right.

Bake the cake:

Pour batter into your prepared pan and bake for 22 to 25 minutes until a toothpick in the center comes out clean, then cool completely.

Spread the ice cream layer:

Once the cake is fully cool, spread softened mint chocolate chip ice cream evenly over the surface and freeze for at least 3 hours.

Make the ganache:

Heat cream until just simmering, pour over chocolate chips, let sit 2 minutes, then stir until completely smooth.

Top and finish:

Let the ganache cool slightly, pour over the frozen ice cream layer, spread evenly, then freeze 30 more minutes before serving.

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Last summer, my eight-year-old nephew watched me make this with wide eyes, declaring it was basically magic. When I served it at his birthday party later that week, he solemnly told everyone that his aunt invented cold cake and should probably go on television.

Making It Ahead

This cake actually improves with a day in the freezer—the layers have time to bond and everything firms up beautifully. I have made it three days ahead, wrapped well in plastic and foil, with no issues at all.

Getting Clean Slices

Run your knife under hot water and wipe it dry between every single slice. A cold knife tears through the ganache and drags the ice cream, but a warm knife glides through like butter.

Serving Suggestions

Let the cake sit at room temperature for five minutes before serving—this softens the ganache just enough for pleasant cutting. A drizzle of chocolate sauce or a dollop of whipped cream never hurt anyone either.

• Warm your serving plates in the oven for a minute
• Have extra mini chocolate chips ready for sprinkling
• Keep a towel handy for wiping your knife between slices

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There is something deeply satisfying about cutting into that frozen chocolate shell and seeing the mint green layer peek through. This is the kind of dessert that makes people pause before taking that first bite.

Recipe Questions

→ How long should the dessert be frozen?

Freeze the layered ice cream cake for at least 3 hours after spreading the ice cream layer, then an additional 30 minutes after adding the ganache to ensure firmness.

→ What is the best way to get clean slices?

Run a warm knife around the edges of the cake before slicing. This helps create smooth, clean cuts through the layers.

→ Can I substitute the all-purpose flour?

Yes, a 1:1 gluten-free flour blend can be used instead of all-purpose flour for a gluten-free version.

→ Is it necessary to soften the ice cream before layering?

Softening the ice cream slightly before spreading makes it easier to create an even layer over the cake.

→ What chocolate is ideal for the ganache?

Semi-sweet chocolate chips work well for the ganache, giving a balanced sweetness and smooth texture when combined with heated cream.