Sourdough Mint Chocolate Chip Cake (Rich, Moist & Easy to Make)

Sourdough Mint Chocolate Chip Cake (Rich, Moist & Easy to Make)

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A Sweet Childhood Memory

When I was a kid, a trip to Baskin-Robbins with my dad was always a special treat. I never needed to choose between the 31 flavors — for me it was always Mint Chocolate Chip.

That cool mint ice cream with bits of chocolate was my absolute favorite. And now I’ve recreated that nostalgic flavor in a rich, moist sourdough mint chocolate chip cake with deep chocolate layers, silky mint buttercream, and a glossy ganache drip.

If you love mint chocolate desserts, this cake is going to make you very happy.

Why You’ll Love This Recipe

• Uses sourdough discard for incredible flavor and moisture
• Deep rich chocolate cake layers
• Smooth mint buttercream frosting
• Finished with an elegant dark chocolate ganache drip
• Perfect for birthdays, holidays, or any mint chocolate lover

Ingredients

Sourdough Chocolate Cake

  • 125 g all-purpose flour (1 cup)
  • 120 g sourdough discard, OR chocolate sourdough discard, 100% hydration (½ cup)
  • 250 g granulated sugar (1 ¼ cups)
  • 75 g Dutch-processed cocoa powder, sifted (¾ cup)
  • 7 g baking soda (1 ½ tsp)
  • 2 g baking powder (½ tsp)
  • 6 g fine sea salt (1 tsp)
  • 75 g neutral oil (⅓ cup)
  • 120 g buttermilk, room temperature (½ cup)
  • 120 g hot coffee (½ cup)
  • 100 g eggs (2 large eggs)
  • 10 g vanilla extract (2 tsp)

Mint Chocolate Buttercream

  • 340 g unsalted butter, room temperature (1 ½ cups)
  • 420 g powdered sugar, sifted (3 ½ cups)
  • 30 g heavy cream (2 tbsp)
  • 7 g peppermint extract (1 ½ tsp)
  • 85 g dark chocolate, melted and cooled (3 oz)
  • Pinch fine sea salt
  • Small amount green gel food coloring

Optional

  • ¼ cup finely shaved chocolate for texture

Chocolate Ganache Drip

  • 85 g dark chocolate, finely chopped (3 oz)
  • 85 g heavy cream (⅓ cup)
  • ½ tsp corn syrup (optional for shine)

Instructions

Make the Chocolate Cake

  1. Preheat oven to 350°F (175°C).
    Grease three 6-inch cake pans and line the bottoms with parchment paper. Lightly dust with cocoa powder.
  2. In the bowl of a stand mixer combine:
  • flour
  • sugar
  • cocoa powder
  • baking soda
  • baking powder
  • salt

3. In a separate bowl whisk together:

  • oil
  • buttermilk
  • eggs
  • vanilla
  • sourdough discard

4. Slowly pour in the hot coffee while whisking.

5. Add wet ingredients to dry ingredients and mix on medium speed for 2 minutes. The batter will be thin — that’s normal.

6. Divide evenly between pans.

7. Bake 30–35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

8. Cool 10 minutes in pans, then turn out onto a wire rack to cool completely.

Make the Mint Chocolate Buttercream

  1. Beat butter on medium-high for 3–4 minutes until light and fluffy.
  2. Gradually add powdered sugar and mix until smooth.
  3. Add:
  • heavy cream
  • peppermint extract
  • pinch of salt

4. Beat until light and airy.

5. Pour in the cooled melted chocolate and whip until fully combined.

6. Add a tiny amount of green gel coloring and mix until the desired mint color is reached.

Optional: fold in shaved chocolate pieces.

Make the Chocolate Ganache

  1. Heat cream until steaming (not boiling).
  2. Pour over chopped chocolate.
  3. Let sit 2 minutes.
  4. Stir until smooth and glossy.
  5. Let cool slightly until thickened but still pourable.

Assemble the Cake

  1. Place the first cake layer on a cake stand.
  2. Spread about ⅔ cup buttercream over the layer.
  3. Add the second layer and repeat.
  4. Add the final layer.
  5. Apply a thin crumb coat and chill the cake 20 minutes.
  6. Frost the cake with the remaining buttercream.
  7. Spoon ganache around the edges so it drips down the sides.
  8. Fill the center of the cake with additional ganache and smooth.

Optional garnish

Fresh mint leaves or chocolate shavings.

Pro Tips for the Best Cake

• Coffee intensifies the chocolate flavor without tasting like coffee

• Use room-temperature eggs and buttermilk for the smoothest batter

• If your frosting feels too soft, chill it 10 minutes before frosting

• For deeper sourdough flavor, let the batter rest 30 minutes before baking

Storage

Store the cake covered at room temperature for 24 hours or in the refrigerator for up to 4 days.

Bring to room temperature before serving for the best flavor and texture.

DOWNLOAD the Recipe HERE

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If You Love Sourdough Desserts…

Be sure to check out some of my other favorites:

• Chocolate Sourdough Cake

• Brown Butter Pecan Sourdough Cookies

• Chewy Sourdough Ginger Snaps

• The Ultimate Sourdough Chocolate Chip Cookies

And don’t forget — I’ve put together everything you need to bake amazing sourdough bread all in one place.

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