I have been asked to do a mint chocolate chip cake. I was wondering if I can do this with my base vanilla cake rather then risk an unfamiliar recipe (unless anyone knows a great recipe).
I am assuming I can add mini chocolate chips (coated in flour) green coloring, and maybe peppermint extract (1-3 tsp??) Does that sound like it would do the trick?
Advice would be much appreciated.
Yes. I do it all the time. Is your batter thick enough to handle the chocolate chips? If not, cover the chips in flour and put them on top of the batter and barely cover. That way when they start to sink, they won't be on the bottom. Another idea, put the mini chips in the filling and lightly glaze the layers with a thin ganache. The mint can stand alone in the cake.
My batter is very thick, so I'm sure it will hold the chips well, especially if I coat with flour.
I'm wondering about the peppermint extract, I don't want it to be too strong or too weak. I usually add 1 1/2 tsp of vanilla and 1/2 tsp almond extract to my vanilla recipe, which makes enough for 3 8 inch pans.
I'm thinking I should try 1 tsp of vanilla and 1 tsp of peppermint. Does anyone know if the peppermint extract loses flavor when baked? I'm wondering if I should add more. I probably should do a trial run, but honestly it would be a wasted cake, because I don't know anyone else who would want mint chocolate chip...well, I like that flavor, but I seriously don't want to be eating 24 cupcakes to myself 
I have a vanilla-peppermint cupcake that I make and add white chocolate chips to the batter. It was a favorite for the holiday season and was ordered weekly. Everyone, including myself and my kids, say it tasted just like mint chocolate chip ice cream. It called for 1tsp of vanilla and 1tsp of peppermint and you can definatly smell and taste the peppermint.
My batter is very thick, so I'm sure it will hold the chips well, especially if I coat with flour.
I'm wondering about the peppermint extract, I don't want it to be too strong or too weak. I usually add 1 1/2 tsp of vanilla and 1/2 tsp almond extract to my vanilla recipe, which makes enough for 3 8 inch pans.
I'm thinking I should try 1 tsp of vanilla and 1 tsp of peppermint. Does anyone know if the peppermint extract loses flavor when baked? I'm wondering if I should add more. I probably should do a trial run, but honestly it would be a wasted cake, because I don't know anyone else who would want mint chocolate chip...well, I like that flavor, but I seriously don't want to be eating 24 cupcakes to myself
I am still new at this so don't know but couldn't you make the batter, light on the flavoring and just make a couple cupcakes. Taste and see if you need to add more flavor before cooking the cakes themselves with the rest of the batter?
Yeah, I didn't want to go through the trouble of testing it out, but it's for a special family member so I'm going to test it out this week- and just do a few cupcakes, then once I find the right ratio, I'll just freeze the rest of the batter for a later date. That way I'm not wasting anything. I'll start with 1tsp vanilla, and 1 tsp peppermint...
Thanks!
I have a different taste because the Loranns taste weird to me, almost artificial. I use organic pure extracts. My favorite brand is Olive Nation. I even prefer McCormick's to Lorann.
If you want creme de minthe, make your own by reducing the real thing.
As far as tasting, you could taste the batter. The taste will mellow out slightly. If you find that your cake doesn't have enough mint flavor, you can add it to your filling and frosting or you can make a thick simple syrup. PM me for the temp, I will have to look it up, and add some creme de minthe or a tiny bit more extract and lightly brush it on the cake. I would brush the spirit on the cake lightly, but you know what your family likes.
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