Mint Chocolate Chip Semireddo Cake

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Mint Chocolate Chip Semireddo Cake (9) This week has flown by in such a blur. One of the busiest weeks I’ve ever had.

Mint Chocolate Chip Semireddo Cake (2) The cabin that we are helping some really close friends of ours to build is coming together way faster than I think anyone hoped and I’ve been shuffling everything blog-related so I can help as much as I can. Whether it’s by feeding the workers or actually hammering nails, it’s been so much fun to be a part of Casa Idaho (In this culture it’s very common for people to give their homes a name.) It’s been extra crazy because said friends are in the middle of a two-week countdown to be out of their previous home so we’ve been pushing to make the cabin livable asap.

Mint Chocolate Chip Semireddo Cake (6) If only there were a way to be in two places at once. I’ve been out of the kitchen way more than usual, probably more consecutive days than I’ve been out of it in over a year, and I’ve definitely spent the least time on creating recipes and writing for the blog since the last time I was traveling away from home. But at the same time, it somehow feels like I’ve been making more food than usual. Don’t ask me how that’s working out, I haven’t had a chance to figure it out either. I’ve been cooking lunch and snacks in the early mornings, then leaving early and working on the site during the day, and that only leaves the evenings for writing and, I’ll be honest, I haven’t had much energy for that or for that. Hopefully it hasn’t been too noticable to you guys. I feel like I’ve been so distant from my routine and coming back to is going to feel super strange.

Mint Chocolate Chip Semireddo Cake.
Ironically, I’ve come up with some pretty creative new on-the-go snacks and stuff but I haven’t had any time for photos. The truth is that this recipe is a total life-saver right now. This was one of the recipes I had made and, so to speak, shelved a while back. You see, I made it before the holidays but then I made so many other things that I wanted to share first that I just decided to hold this one back for later. Well, welcome to “later”. Of course, after writing out the recipe I remembered why I put it off, it was one of the more difficult ones to describe but I was also thinking of saving it for St. Patrick’s Day because of the green factor.

Mint Chocolate Chip Semireddo Cake (3) In other recent news, we just got a new vehicle for our household and it’s so cute. We been realizing how much we could use one because our friends’ property is almost an hour away. I’m really hoping having a second vehicle will force me to learn how to drive a stick, something that hasn’t gone very well for me in the past. Also, that weird virus that’s been going around seems to be mostly gone. Although just about everyone had it and with it the most diverse symptoms ever. No fun, I’m really glad it’s past.

Mint Chocolate Chip Semireddo Cake (4) So anyway, this dessert. It wasn’t forgotten because it wasn’t good, that’s for sure. Actually, Brock and Sophie are still begging me to make it again. It’s basically a chocolate cake with chocolate icing filled with mint chocolate chip ice cream and drizzled with a naturally colored glaze. I’d like to say more about it, but since I already admitted to you that I made it months ago, I think I’ll leave it at that. It’s definitely worth trying though. With it being hot and summery in my town its sounding extra appealing, but even in the winter for you up north it would be a fun snow day project because you do have to allow time for it to freeze solid.

Mint Chocolate Chip Semireddo Cake (5) I’ll try to get some pictures of the site to share soon but looking at the paint stubbornly tattooing my arm, I’m not sure it’s the safest place to take my camera to. I might have to settle for some phone shots, we’ll see. Happy Friday guys! Hope you have awesome weekends!!!

Mint Chocolate Chip Semireddo Cake (8)

Mint Chocolate Chip Semireddo Cake

Prep Time: 1 hour, 25 minutes

Cook Time: 35 minutes

Total Time: 10 hours

Yield: 14 - 16 servings


  • 1 cup sugar
  • 1/2 cup (1 stick) butter
  • 2/3 cup buttermilk
  • 2 eggs
  • 1/2 teaspoons salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1 cup flour
  • Ice Cream:
  • 1 cup sugar
  • 2 eggs & 2 egg yolks
  • 2 cups whole milk
  • 2 tablespoons butter
  • 1 teaspoon pure peppermint mint extract
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup semi-sweet chocolate chunks
  • Chocolate Frosting:
  • 1/2 cup (1 stick) butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • Green Icing:
  • 1/2 medium avocado, mashed
  • 1 tablespoon whole milk
  • 1 teaspoon pure peppermint mint extract
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar
  • semi-sweet chocolate chunks for topping (optional)
  • fresh mint leaves for garnish (optional)


  1. Preheat oven to 350° F(180° C) and combine butter and sugar in large mixing bowl and beat until smooth. Then add buttermilk and beat in eggs. Add salt, vanilla, baking soda. Mix in cocoa powder and flour and stir until smooth.
  2. Grease and flour a 12 1/2 x 17 1/2 inch jelly roll pan well. Pour batter into pan and smooth with a spatula. Bake for about 16 - 20 minutes or until toothpick comes out clean when inserted in center. Remove to wire rack to cool for about 15 minutes. Loosen edge with a sharp knife then carefully tip pans upside down and drop cake on a large tray or cutting board. While cake cools, line a 15 or 16 inch loaf pan with parchment and press against the sides.
  3. Cut the cake into fifths horizontally and do your best to line the loaf pan on all sides, using the odd pieces to fill in gaps. (The basic idea is to create a shell of cake for the icecream to go into. It doesn't have to be perfect though because you'll be covering the whole thing in frosting.) Cover pan with plastic and place in freezer until ready for it.
  4. Ice Cream:
  5. Whisk eggs and yolks with sugar and milk in a medium saucepan. Place over low heat and bring slowly to a simmer while stirring constantly. Continue stirring for about 5 minutes or until mixture begins to thicken and coat the back of a spoon. Remove from heat and stir in butter and extracts. Pour into a container with lid and chill in freezer for about 45 minutes.
  6. In a separate bowl, beat whipping cream until stiff peaks form. Mix chocolate chunks with chilled egg/milk mixture and fold in whipped cream with a rubber spatula. Pour as much of the mixture into your prepared cake "shell" as you can fit, trying not to lose any of the whip. (Any extra can be frozen in a seperate container to serve with slices of final cake.) Cover pan again and place back in the freezer and freeze until solid, at least 8 hours.
  7. Frosting:
  8. Beat butter with 1 cup of powdered sugar until creamed. Add milk, salt, and vanilla and beat until mixed. Add remaining powdered sugar and beat until light and fluffy, Scrape down sides of bowl and add cocoa and beat until combined.
  9. Assemble:
  10. When ice cream is frozen, invert loaf pan onto desired serving tray (make sure it's long enough), Working quickly, spread frosting on the outside of cake and spread into a smooth layer. Return to freezer while preparing the green icing.
  11. Green Icing:
  12. Mix all the ingredients in a small bowl until completely smooth and drizzle over cake. Top cake with fresh mint leaves and extra chocolate chucks if desired. Serve immediately or freeze until ready to serve (keep in mind that the ice cream melts very fast.)
Mint Chocolate Chip Semireddo Cake (10)

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  1. says

    Okay, did anyone else immediately start drooling over this as soon as they saw the first photo? OH MY GOODNESS THIS LOOKS AMAZING! I am already trying to figure out who has a birthday next so I can make this cake, or even a few of them just in case the first one doesn’t make it passed me! 🙂 GORGEOUS PHOTOS TOO

  2. says

    This looks absolutely delicious!!! I am so envious, you guys are enjoying the summertime while over here on the east coast, we are freezing to death buried under a pile of snow!

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