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Anyone would do a jig for a slice of this Chocolate Chip Mint Pot o’ Gold Cake! Light green, with delicate mint flavor and dark chocolate speckles, it’s ideal for your St. Patrick’s Day celebration. Dark, fudgy chocolate frosting and a generous mound of chocolate gold coins will turn this sweet dessert into a leprechaun’s treasure. The first slice can be neatly plated, but when you cut the second slice, all of the coins and candy in the middle will come tumbling out. The kids will love this!<\/p>\n
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My recipe actually makes two Bundt cakes, which are later placed together to create a rounded “pot” shape. While one is baking, the remaining batter rests happily in the fridge (unless you happen to have TWO Bundt pans and can bake them together).<\/p>\n
I chose a thick frosting to fill in the designs made by the Bundt pan. The frosting hardens fairly quickly, but can be encouraged to spread with a few drops of milk or coffee if necessary. Don’t worry about making it perfectly smooth; once the cake is iced you’ll be able to gently pat with your hands (yes, gloves are a good idea if you’re baking this for others) to remove rough spots.<\/p>\n
By the way, I know most people would call this “mint chocolate chip”, but wouldn’t that mean that the chocolate chips were mint flavored? We always called the ice cream (my favorite, by the way) “chocolate chip mint”. I caved in and went with the majority when I posted my Mint Chocolate Chip Pie,<\/a> but not this time. Nope. I take my chocolate chip mint seriously!<\/p>\n Hints: <\/strong><\/p>\n Good stuff!<\/p><\/div>\n Cream the butter and sugar like you mean it! 3-4 minutes. It should be very fluffy.<\/p><\/div>\n Beat the eggs in, one by one. Take your time! See how yellow and light the batter is? Add about 1\/3 of the dry ingredients . . .<\/p><\/div>\n Then add one third of the liquids. Repeat dry ingredients, liquids, dry ingredients, liquids. Don’t overstir – just until combined.<\/p><\/div>\n Gently fold in green food coloring and chopped chocolate.<\/p><\/div>\n Spoon half of the batter into prepared Bundt pan and smooth the top. Bake!<\/p><\/div>\n Once cakes are completely cool, start the frosting. Melt chocolate and butter on low heat (or use microwave).<\/p><\/div>\n Stir the cocoa into the butter mixture. It doesn’t have to be smooth – it just keeps you from getting a face-full of powdered cocoa when you start up the mixer.<\/p><\/div>\n Alternately add the powdered sugar and the liquids. Beat well.<\/p><\/div>\n Put the two flat sides together with frosting<\/p><\/div>\n I didn’t frost in the cavity or around it so the coins would cascade out when cut. And one pound of coins fell a little short, so I filled the void with a few chocolate mint candies.<\/p><\/div>\n <\/p>\n These things, I warmly wish for you- Lorinda<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Anyone would do a jig for a slice of this Chocolate Chip Mint Pot o’ Gold Cake! Light green, with delicate mint flavor and dark chocolate speckles, it’s ideal for your St. Patrick’s Day celebration. Dark, fudgy chocolate frosting and … Continue reading \n
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\t\nChocolate Chip Mint Pot o’ Gold Cake<\/div>\n<\/div>\nAuthor: The Rowdy Baker<\/span><\/div>\nThis makes a larger than usual amount of cake batter, since two cakes will be needed to create the “pot” shape. If you are making this cake for another occasion, the batter will be enough for one large Bundt pan and a standard loaf pan.<\/div>\n\nIngredients<\/div>\n\n
\nInstructions<\/div>\n\n\n
<\/div>\n3.5.3251<\/div>\n<\/div>\n![\"\"](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2021\/02\/ccm-1-beat-butter-and-sugar-until-fluffy.jpg?resize=584%2C390\")
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\nSomeone to love, some work to do,
\nA bit of o\u2019 sun, a bit o\u2019 cheer.
\nAnd a guardian angel always near.<\/p>\n