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Chocolate Mint Layer Cake Recipe

Chocolate Mint Layer Cake

This Chocolate Mint Layer Cake recipe has tender layers of chocolate cake with fluffy mint buttercream and smooth, melt in your mouth chocolate mint ganache.
Course Dessert
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 16 -24
Calories 799kcal
Author The Gunny Sack


Chocolate Cakes:

  • 15.25 oz chocolate cake mix
  • 4 eggs
  • 1/2 cup brewed coffee cooled
  • 1/2 cup milk
  • 1/2 cup vegetable oil

Mint Buttercream Frosting:

Chocolate Mint Ganache:


Chocolate Cakes:

  • Put chocolate cake mix, eggs, brewed coffee, milk, and vegetable oil in large bowl. Mix for thirty seconds on low and then beat for two minutes. Divide to cake batter between three greased, floured 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 green gel paste until you have the shade of green you want. (I used Wilton Kelly Green from this set.)

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.



Calories: 799kcal | Carbohydrates: 90g | Protein: 5g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 89mg | Sodium: 400mg | Potassium: 222mg | Fiber: 2g | Sugar: 77g | Vitamin A: 618IU | Calcium: 75mg | Iron: 3mg