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    Home » Dessert » Cake

    Chocolate Mint Cake

    Modified: Mar 7, 2024 · Published: Feb 23, 2017 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Chocolate Mint Cake recipe includes layers of chocolate cake topped with fluffy mint buttercream and smooth chocolate mint ganache.

    Chocolate mint cake with a sliced removed.

    If you are a long-time reader, you already know how much we love chocolate mint brownies. I’ve told you about how we served them at our wedding and that they continue to be a family favorite.

    My favorite part of chocolate mint brownies is the combination of mint buttercream frosting and mint chocolate ganache. So that got me thinking: why not make a cake that includes those two items? This chocolate mint cake is what I came up with, and it is definitely worth making!

    Table of contents

    • How To Make Chocolate Mint Cake
    • How To Frost A Mint Chocolate Cake
    • Frequently Asked Questions
    • More Cake Recipes

    How To Make Chocolate Mint Cake

    Three chocolate cakes.

    Step One: Cakes

    Bake three cakes and let them cool completely. I started with a chocolate cake mix and added some coffee for a more intense flavor.

    Use a large serrated knife to level the cakes. Wrap them in plastic wrap and place them in the freezer for 30 minutes to harden before assembly.

    Step Two: Buttercream

    • While waiting, make the mint buttercream frosting. Beat butter and shortening for two minutes until light and fluffy.
    • Add the powdered sugar, four tablespoons of milk, and the mint extract. Slowly stir until moistened, then beat until smooth.
    • Stir in green gel paste until you have the shade of green you want.
    Chocolate mint ganache in a glass measuring bowl.

    Step Three: Ganache

    Prepare the chocolate mint ganache and set it aside to cool.

    How To Frost A Mint Chocolate Cake

    frosting the first layer

    Place one of the cakes on a cardboard cake round and frost it with mint buttercream frosting.

    make a frosting barrier around the top of the bottom layer

    Pipe a wide rim of mint buttercream frosting around the bottom layer of the cake. The buttercream barrier will hold in the chocolate mint ganache.

    add ganache to the first layer

    Pour about 1/3 cup of chocolate mint ganache inside the frosting barrier and spread it out into an even layer.

    Adding chocolate over the second layer.

    Repeat the frosting and ganache with the second cake layer.

    frost the third layer

    Add the third layer of cake and frost it, but skip the ganache for now.

    cover sides of the cake with frosting

    Spread the mint buttercream frosting over the sides of the cake.

    Green frosted chocolate mint cake with a chocolate drizzle.

    Pour the remaining chocolate mint ganache on top of the cake and use an offset spatula to spread it out, allowing the chocolate to drizzle down the sides.

    Put the cake in the fridge to allow the chocolate mint ganache to harden and the mint buttercream to set.

    chocolate ganache on a chocolate mint layer cake

    Frequently Asked Questions

    Can I use a “from scratch” cake mix instead?

    Yes, I used a boxed cake mix, but that doesn’t mean YOU have to. Feel free to use whatever chocolate cake recipe you desire.

    Why is there coffee in this chocolate cake recipe?

    My Chocolate Mint Brownies recipe inspired this one, and that recipe has coffee in it. The coffee in this chocolate mint layer cake recipe enhances the chocolate flavor of the cake. If you prefer, you can substitute equal amounts of another liquid like water or milk for the brewed coffee that is in this recipe.

    How can I minimize cake crumbles when frosting the cake?

    Decorating the cake is easier if you put the cakes in the freezer for about 30 minutes before assembly.

    What kind of icing bag should I use?

    To pipe the rim of frosting around each layer, I used a 16-inch disposable icing bag with the tip of the bag cut off (no icing tip).

    Which frosting tip did you use for the sides of the cake?

    In the video, you can see that I used an extra large tip (Wilton No. 789 Cake Icer Tip) to frost the sides of the cake.

    What tool did you use to smooth the frosting?

    I used an Ateco icing smoother to smooth the frosting on the sides of the cake. You can see it in the video.

    Which food coloring did you use?

    To get this shade of green frosting, I used Wilton Kelly Green Gel Paste.

    A slice of Chocolate Mint Cake.

    More Cake Recipes

    • This Chocolate Layer Cake has smooth chocolate Swiss meringue buttercream!
    • S’mores Cake includes graham crackers and toasted meringue on top.
    • Top this pastel layered Easter Cake with cake crumb sprinkles.
    • Pineapple Upside Down Cake is a vintage favorite!
    Chocolate mint cake with a sliced removed.

    Chocolate Mint Cake

    This Chocolate Mint Cake recipe includes layers of chocolate cake topped with fluffy mint buttercream and smooth chocolate mint ganache.
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    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 16
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    Ingredients

    Chocolate Cakes:

    • 15.25 oz chocolate cake mix
    • 4 eggs
    • ½ cup brewed coffee cooled
    • ½ cup milk
    • ½ cup vegetable oil

    Mint Buttercream Frosting:

    • 1 cup butter softened
    • 1 cup shortening
    • 8 cups powdered sugar
    • 4 tablespoon milk
    • 2 teaspoon peppermint extract
    • Green gel paste or food coloring

    Chocolate Mint Ganache:

    • 1 ½ cups semi-sweet chocolate chips
    • ½ cup butter
    • 2 teaspoon light corn syrup
    • ¼ teaspoon peppermint extract

    Instructions

    Chocolate Cakes

    • Preheat the oven to 325˚F. Mix the chocolate cake mix, eggs, brewed coffee, milk, and vegetable oil on low for thirty seconds and then beat for two minutes.
    • Divide the cake batter between three greased, floured (you can also use cocoa powder instead of flour), and parchment-lined 9-inch round cake pans.
    • Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 30 minutes. Remove from the pans and cool completely on a wire rack.
    • To make the decorating easier, use a serrated knife to level the tops of the cakes and then wrap them in plastic wrap and place them in the freezer for 30 minutes before assembly.

    Mint Buttercream Frosting

    • Beat butter and shortening for two minutes. Add the powdered sugar, 4 tablespoons of milk, and the mint extract. Slowly stir until moistened, and then beat until smooth. Stir in Kelly green gel paste until you have the shade of green you want.

    Chocolate Mint Ganache

    • Melt the semi-sweet chocolate chips, butter, and corn syrup in the microwave for 2 minutes at 50% power and stir until smooth. If necessary, continue heating at 50% power for 15-second intervals, stirring each time, until smooth. Allow the ganache to cool for about 5 minutes. You want it to still be spreadable but cool enough that it doesn’t melt the buttercream frosting.

    Cake Assembly

    • Place one of the cakes on cardboard cake round and top with mint buttercream frosting. Spread out the frosting with an offset spatula. Put some frosting in a decorating bag and pipe a wide rim of frosting around the outside of the cake to hold the ganache in place. Pour about 1/3 cup of chocolate mint ganache in the center of the cake and spread it out with an offset spatula. Repeat with the second cake layer.
    • Top with the final cake layer. Frost the top and sides of the cake. Remove and excess frosting and smooth the sides of the cake. Pour the remaining ganache on top of the cake. Use an offset spatula to spread out the ganache allowing it to drizzle down the sides.
    • Put the cake in the fridge so that the chocolate mint ganache can harden and mint buttercream frosting can set before serving.
    • Store in the fridge.

    Video

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    Nutrition

    Serving: 1slice | Calories: 740kcal | Carbohydrates: 90g | Protein: 5g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 384mg | Potassium: 228mg | Fiber: 2g | Sugar: 77g | Vitamin A: 619IU | Calcium: 77mg | Iron: 3mg
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Blueberry Cheesecake Dessert Recipe
    Chicken Alfredo Spaghetti Squash »

    Comments

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      Recipe Rating




    1. Heidi says

      February 24, 2017 at 8:52 pm

      Oooo! I have to make this! Great job Tonia!

      Reply
      • Tonia says

        February 25, 2017 at 9:30 am

        Thanks Heidi! You are going to love it!

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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