This Chocolate Mint Cake recipe includes layers of chocolate cake topped with fluffy mint buttercream and smooth chocolate mint ganache.
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
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.
Step Three: Ganache
Prepare the chocolate mint ganache and set it aside to cool.
How To Frost A Mint Chocolate Cake
Place one of the cakes on a cardboard cake round and frost it with mint buttercream frosting.
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.
Pour about 1/3 cup of chocolate mint ganache inside the frosting barrier and spread it out into an even layer.
Repeat the frosting and ganache with the second cake layer.
Add the third layer of cake and frost it, but skip the ganache for now.
Spread the mint buttercream frosting over the sides of the cake.
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.
Frequently Asked Questions
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.
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.
Decorating the cake is easier if you put the cakes in the freezer for about 30 minutes before assembly.
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).
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.
I used an Ateco icing smoother to smooth the frosting on the sides of the cake. You can see it in the video.
To get this shade of green frosting, I used Wilton Kelly Green Gel Paste.
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
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
Heidi says
Oooo! I have to make this! Great job Tonia!
Tonia says
Thanks Heidi! You are going to love it!