Mint Chocolate Chip Layered Cake (Printable)

A layered dessert with chocolate cake, mint chocolate chip ice cream, and luscious ganache topping.

# What You’ll Need:

→ Chocolate Cake

01 - 1 cup (130 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (50 g) unsweetened cocoa powder
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1/2 cup (120 ml) whole milk
08 - 1/2 cup (120 ml) vegetable oil
09 - 2 large eggs
10 - 1 tsp vanilla extract
11 - 1/2 cup (120 ml) hot water

→ Ice Cream Layer

12 - 1.5 quarts mint chocolate chip ice cream, slightly softened

→ Chocolate Ganache

13 - 1 cup (170 g) semi-sweet chocolate chips
14 - 1/2 cup (120 ml) heavy cream

→ Optional Garnish

15 - 2 tbsp mini chocolate chips
16 - Fresh mint leaves

# How To Make It:

01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - Add milk, oil, eggs, and vanilla extract to the dry mixture. Mix until just combined, then stir in hot water until batter is smooth (batter will be thin).
04 - Pour batter into prepared pan. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
05 - Spread softened mint chocolate chip ice cream evenly over the cooled cake. Smooth the surface with an offset spatula and freeze for at least 3 hours until firm.
06 - Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a heat-proof bowl, let sit for 2 minutes, then stir until completely smooth.
07 - Let ganache cool slightly until thickened but still pourable, then pour over the frozen ice cream layer, spreading evenly. Return to freezer for 30 minutes.
08 - Run a warm knife around the edge of the pan, release the springform, and slice. Garnish with mini chocolate chips and fresh mint leaves if desired.

# Expert Tips:

01 -
  • The contrast between cold, creamy mint ice cream and rich, fudgy chocolate cake creates that perfect bite-by-bite surprise
  • Making it yourself means real ingredients and that satisfaction when guests ask where you ordered it from
02 -
  • The ice cream must be softened but not melting—think spreadable peanut butter consistency
  • Work quickly once you start spreading the ice cream or it will refreeze unevenly
  • The ganache should be warm enough to pour but not hot or it will melt the ice cream layer
03 -
  • Chill your springform pan in the freezer before adding the ice cream layer—it helps everything set faster
  • If your ganache seizes, add a teaspoon of warm cream and whisk vigorously until smooth again

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