Pin it
This mint chocolate cake combines the classic pairing of rich chocolate with refreshing mint in a showstopping three-layer dessert. The moist chocolate cake layers perfectly balance the sweet mint buttercream studded with chopped chocolate, all crowned with a decadent chocolate drip for a professional finish.
I first created this cake for my brother's birthday, as he's been obsessed with mint chocolate chip ice cream since childhood. Now it's requested at nearly every family gathering, especially during the winter holidays when that mint flavor feels extra festive.
Ingredients
- All purpose flour: the backbone of our cake providing perfect structure without being too dense
- Sugar: balances the cocoa powder and creates that perfect moist texture
- Natural unsweetened cocoa powder: provides deep chocolate flavor use a good quality brand for best results
- Baking soda and salt: essential leaveners and flavor enhancers
- Eggs: add richness and structure to our chocolate layers
- Milk: adds moisture and helps activate the leavening agents
- Vegetable oil: creates an incredibly moist cake that stays fresh longer than butter-based cakes
- Vanilla extract: enhances the chocolate flavor in both cake and frosting
- Boiling water: blooms the cocoa powder releasing its full flavor potential
- Unsalted butter: foundation for our silky mint buttercream allowing you to control salt content
- Powdered sugar: sweetens and stabilizes our frosting
- Heavy whipping cream: creates that perfect pipeable consistency
- Mint extract: provides the signature flavor look for pure extract rather than artificial flavoring
- Green and blue gel colors: achieve that perfect mint color without thinning the frosting
- Semisweet chocolate: both chopped within the frosting and for the dramatic drip
Step-by-Step Instructions
- Prepare the Pans:
- Preheat oven to 300°F and prepare three 8inch cake pans with parchment circles and greased sides. This lower temperature ensures even baking for perfectly level cakes.
- Mix Dry Ingredients:
- Whisk together flour, sugar, cocoa powder, baking soda and salt in a large bowl until well combined. Mixing these thoroughly prevents cocoa powder lumps in your final cake.
- Add Wet Ingredients:
- Pour in eggs, milk and vegetable oil, mixing until well combined. This batter will look thicker at this stage, but dont worry, that changes in the next step.
- Add Hot Water Mixture:
- Pour vanilla into boiling water, then add to the batter and mix until well incorporated. The batter transforms into a very thin consistency, which is exactly what you want for an incredibly moist cake.
- Bake the Layers:
- Divide batter evenly between prepared pans and bake for 3033 minutes until a toothpick comes out with just a few crumbs. Let cool in pans for 10 minutes before transferring to cooling racks.
- Create Buttercream Base:
- Beat butter until smooth, then add half the powdered sugar and mix until combined. Add cream, vanilla and mint extracts, mixing thoroughly before incorporating remaining sugar and salt.
- Color and Add Chocolate:
- Add green and blue gel colors to achieve that perfect mint shade, then carefully fold in finely chopped chocolate. Using a sieve to remove chocolate dust prevents discoloration in your frosting.
- Assemble the Cake:
- Level cooled cakes and place first layer on your cake plate. Spread 1 cup of buttercream evenly, add second layer and repeat, then place final layer and frost the entire cake.
- Create Chocolate Drip:
- Heat cream just until boiling, pour over chocolate chips and let sit for a few minutes before whisking until smooth. Allow to cool slightly until proper dripping consistency.
- Add Final Touches:
- Drizzle ganache around cake edges, then pour remaining ganache on top. Once set, pipe remaining frosting around top edge using Ateco tip 809 and garnish with additional chopped chocolate.
Pin it
The mint extract is what makes this cake truly special. I discovered through multiple tests that adding just the right amount transforms this from a good cake to an unforgettable one. My niece once proclaimed it tasted like "chocolate mint ice cream in cake form" which is exactly the experience I was aiming for.
Storage and Makeup
This cake stays incredibly moist thanks to the oil-based chocolate layers. Store it in an airtight container at room temperature for up to 24 hours, then refrigerate. Always bring refrigerated slices to room temperature before serving to experience the full flavor and texture profile.
Flavor Variations
While the mint-chocolate combination is classic, this versatile recipe works beautifully with other flavor profiles. Try replacing the mint extract with orange extract and adding orange zest to the frosting for a chocolate-orange version. Almond extract creates a sophisticated flavor profile, while peppermint extract intensifies the mintiness for a holiday variation.
Serving Suggestions
This cake makes a stunning centerpiece for any dessert table. Serve slices with a scoop of vanilla ice cream for an extra-special treat, or alongside espresso or hot chocolate to balance the sweetness. For an adults-only variation, pair with crème de menthe liqueur or Bailey's for an indulgent after-dinner experience.
Troubleshooting Tips
Prevent chocolate seepage by sifting out the fine chocolate dust before adding chopped pieces to frosting If your ganache is too thin for dripping, let it cool longer before applying For perfect layers, use a kitchen scale to divide batter equally between pans Use room temperature ingredients for the frosting to prevent lumps and separation
Frequently Asked Questions
- → How do I achieve moist cake layers?
Ensure accurate measurements, do not overmix the batter, and follow baking times carefully.
- → What type of mint extract works best?
Pure peppermint extract provides the best flavor; avoid artificial options for optimal taste.
- → Can I substitute the chocolate drizzle?
Yes, you can use caramel sauce or a dusting of powdered sugar as alternatives.
- → What food coloring gives the frosting its vivid appearance?
Use gel-based food coloring like green and blue for vibrant, consistent coloring.
- → How should I store this cake?
Store in an airtight container at room temperature for 24 hours, then refrigerate for up to 4-5 days.