Chocolate Mint Cake Recipes

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MINT-CHOCOLATE CHIP CAKE



Mint-Chocolate Chip Cake image

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Provided by mrs.embee

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 20

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
1 teaspoon peppermint extract
½ cup milk
1 cup butter, softened
1 (32 ounce) package confectioners' sugar
½ teaspoon green gel food coloring, or as needed
1 cup miniature semisweet chocolate chips
½ cup butter, softened
10 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
  • While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
  • Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
  • Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
  • Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
  • Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g

CHOCOLATE MINT CAKE



Chocolate Mint Cake image

Chocolate sponge, chocolate mint buttercream and easy yet impressive chocolate mint decorations

Provided by thebakingexplorer

Categories     Dessert

Time 1h20m

Number Of Ingredients 15

350 g Butter or baking spread (unsalted, softened)
350 g Caster sugar
6 Eggs (large)
300 g Self raising flour
50 g Cocoa powder
1/2 tsp Baking powder
1 tbsp Milk
250 g Butter (unsalted, softened)
450 g Icing sugar
50 g Cocoa powder
2 tsp Peppermint extract
2 tbsp Milk ((you may need a little more if using butter))
300 g Mint Matchmakers
250 g Aero Bubbles
Green ribbon

Steps:

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
  • To make the chocolate sponge, mix the butter and caster sugar together in a large bowl, ideally using an electric mixer for best results
  • Add the eggs and milk, and whisk until fully incorporated
  • Add the self raising flour, cocoa powder and baking powder and gently whisk in until you can't see any flour anymore
  • Divide the mixture between the two tins, you can use scales for accuracy
  • Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack
  • Level the sponges if they have domed at all with a knife or a cake leveller
  • For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth, if the buttercream is too stiff then you can add a little more milk
  • Place the first sponge on your cake stand or cake board, and pipe or spread some buttercream onto it, then add the second sponge on top
  • Smooth more buttercream around the sides in a thin layer, ideally using an angled paletteknife, and stick the mint Matchmakers all around the cake
  • Tie the green ribbon around the cake in a nice bow, or use double sided tape
  • Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly in rows, or in a big pile instead
  • Store leftovers in an airtight container in a cool place and eat within 3 days

Nutrition Facts : Carbohydrate 79 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 156 mg, Sodium 353 mg, Fiber 3 g, Sugar 60 g, Calories 662 kcal, ServingSize 1 serving

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. - Jean Portwine, Recluse, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 21

1/2 cup butter, softened
1-3/4 cups sugar
3 large eggs
4 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup water
FILLING:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/8 teaspoon peppermint extract
3 to 4 drops green food coloring, optional
ICING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/3 cup evaporated milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

Nutrition Facts : Calories 532 calories, Fat 27g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 333mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

MINT CHOCOLATE LAYER CAKE



Mint Chocolate Layer Cake image

This cake features a delicate minty buttercream slathered between four moist layers of dark chocolate cake. It's then covered in chocolate buttercream and topped with minty green-chocolate curls.

Provided by Amanda Rettke

Categories     dessert

Time 3h25m

Yield 12 servings

Number Of Ingredients 26

Unsalted butter, for the pans
1 3/4 cups all-purpose flour, plus more, for the pans
2 cups granulated sugar
3/4 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
1 cup freshly brewed hot coffee
4 cups confectioners' sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 teaspoon pure peppermint extract
1/8 teaspoon fine salt
4 tablespoons milk
6 ounces good semisweet chocolate, such as Callebaut
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 extra-large egg yolk, at room temperature
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
2 cups light-green melting wafers (or 1 cup green melting wafers and 1 cup white melting wafers)
1 tablespoon shortening
Scant 1/4 teaspoon peppermint oil

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans.
  • Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  • Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
  • Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely.
  • When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble.
  • For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy.
  • Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake.
  • For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
  • Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake.
  • For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated.
  • Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.)
  • Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft.
  • Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake.
  • To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake.
  • Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip.
  • Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.

MINT CHOCOLATE CAKE



Mint Chocolate Cake image

My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract

Steps:

  • Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MINT LAYER CAKE



Chocolate Mint Layer Cake image

Categories     Cake     Chocolate     Dessert     Bake     Vegetarian     Mint     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 13

1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
4 teaspoons vanilla extract
1 1/2 cups buttermilk
Mint Whipped Cream
Chocolate curls
Fresh mint sprigs

Steps:

  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.
  • Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans (generous 2 cups for each); smooth top of batter.
  • Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Place 1 cake layer on platter. Spread 1 1/4 cups Mint Whipped Cream over. Top with second cake layer. Spread 1 1/4 cups Mint Whipped Cream over. Top with third cake layer. Spread remaining Mint Whipped Cream over top and sides of cake. Refrigerate at least 2 hours and up to 6 hours. Pile chocolate curls atop center of cake.
  • Garnish with mint sprigs.

CHOCOLATE MINT CAKE



Chocolate Mint Cake image

Provided by Molly O'Neill

Categories     project, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 14

1 tablespoon unsweetened cocoa powder
6 ounces fine-quality semisweet chocolate, chopped
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cup sugar
1 teaspoon vanilla
4 large eggs
1/4 cup creme fraiche
1 cup milk
6 tablespoons creme de menthe liqueur
Chocolate mint glaze (see recipe)
Mint sprigs for garnish

Steps:

  • Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
  • Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
  • Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
  • Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
  • Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
  • When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram

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