Mint Chocolate Cake with Chocolate Ganache (video)
A stunning cake for the holiday season! You’ll love my Mint Chocolate Cake with chocolate ganache and mint buttercream. It’s made with rich and chocolate-y mint cake layers dotted with mint chocolate chips. The layers are frosted with a fluffy mint buttercream, then garnished with a luscious chocolate ganache on top. This festive cake will be the center piece of any holiday gathering. It’s the perfect Christmas cake!
Watch My Mint Chocolate Cake Video Tutorial
Watch my YouTube mint chocolate cake video tutorial for step-by-step instructions and watch how I assemble and garnish the cake. Plus, lots of extra baking and decorating tips! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications
Ingredients for Chocolate Mint Cake
Here are the main ingredients you’ll need to make this rich and decadent Christmas cake. Find the full list of ingredients and measurements in the printable recipe card below.
- Semi-Sweet Chocolate: I love to use a combination of chocolate and cocoa powder to make the cake layers extra rich and moist. You’ll also need some chocolate melts for making the ganache.
- Dark Cocoa Powder: for the richest chocolate cake, try using Hershey’s Special Dark cocoa powder.
- Unsalted Butter: for the cake layers and for making the mint buttercream frosting.
- Cream Cheese: soften this at room temperature for about 1 hour before using it in the recipe.
- Buttermilk: I always make my cakes with this soured milk! The acidic milk will react with the baking soda, making the cake extra fluffy and moister.
- Eggs: have your eggs at room temperature for best results. The cake layers will bake more evenly.
- Peppermint Oil: or peppermint extract. The oil is super strong and concentrated so a little goes a long way! If you’re using peppermint extract, increase the amount added.
Supplies & Tools for the Recipe
Need some supplies or tools to make this chocolate mint cake at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Ateco Turntable: a must for cake decorating!
- Cake Decorating Spatulas
- Disposable Piping Bags
- Hershey’s Special Dark Cocoa Powder
- LorAnn Oils Peppermint Oil
- Aluminum 8-Inch Cake Pans
- Large Wire Rack for cooling
Making the Chocolate Cake Batter
This festive mint chocolate cake is made with the richest and most delicious mint chocolate cake layers, flavored with a bit of peppermint oil. Here’s how to make them.
- Start by preheating your oven to 350F. Line the bottom of three, 8-inch cake pans with parchment paper and spray the sides with a baking spray.
- Melt the butter in the microwave or on the stovetop, then let it cool. In a large mixing bowl, combine the buttermilk, eggs, sugar, melted butter, vanilla extract and peppermint oil. Beat everything together for a few minutes, until the eggs are well beaten.
- In a small ramekin, combine the instant coffee and water, then stir to dissolve. Add this to the batter. Next, melt the chocolate in the microwave and add to the batter. Mix for a minute until it’s well incorporated.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cocoa powder. Sift the dry ingredients into the batter, then mix on medium speed just until a smooth batter forms. Fold in the mint chips last.
Baking Instructions for Cake Layers
With the batter ready, divide it between the three prepared cake pans. I like to use a scale to weigh out the batter; I got about 515g per pan with this recipe.
Bake the cake layers in the preheated oven at 350F for 26 to 29 minutes, until a toothpick inserted into the center comes out clean, or until the internal temperature reaches 200F.
Allow the chocolate cake layers to cool in the pans for about 5 minutes, then carefully transfer them onto a wire rack to cool completely. I cool mine in the refrigerator.
How to Make Mint Buttercream
Once the cake layers are nicely cooled, it’s time to make our mint buttercream. This frosting is made with a combination of butter and cream cheese, which gives it an extra creamy texture and delicious flavor!
- Place the softened butter and cream cheese into a stand mixer bowl with the flat beater attached. The butter and cheese should be just soft, but not melted! Chill the butter or cheese again if needed.
- Beat the butter and cheese for about 5 minutes, until it’s well combined, then switch over a whisk attachment. Continue to whisk for another 5 minutes, until the butter is extra light and fluffy.
- Add in the vanilla extract, peppermint oil, salt, and confectioner’s sugar. Whisk again for 4 to 6 minutes, until the frosting is extra fluffy and creamy. Add more sugar to make the frosting fluffier, if needed.
- Add the green food coloring last, a few drops at a time, until the desired color is reached.
How to Make a Mint Chocolate Cake
Assembling this festive Christmas mint chocolate cake is so much fun! Here’s how to do it:
- Once the cake layers have cooled, use a long-serrated knife to level the top of each layer.
- If desired, soak the cake layers generously with chocolate liqueur, or spread with chocolate ganache. Do this before adding the buttercream!
- Spread a generous amount of frosting between each layer, smoothing it with an off-set spatula. For the final layer, invert it so that the base is on the top. This will leave the top of the cake extra smooth and level.
- Apply a thin, crumb coat of buttercream on the top and side of the cake, smoothing it down. Refrigerate the cake for 20 to 30 minutes, then apply a final, thicker layer of frosting. Refrigerate the cake again while you’re preparing the ganache.
- Watch my video tutorial to see how I apply the frosting and assemble the cake!
Easy Chocolate Ganache Recipe
Chocolate ganache will elevate any cake and it’s especially great for this festive Christmas cake!
- In a large mixing bowl, combine the heavy cream and chocolate melts. I prefer chocolate melts but chocolate chips will also work well.
- Heat the bowl in the microwave, or over a double boiler, stirring and heating until the ganache is smooth.
- Allow the chocolate ganache to cool at room temperature until it’s thickened and flows more slowly. If needed, refrigerate it and stir every 5 minutes.
- Transfer the ganache into a plastic bag or pastry bag.
Garnishing the Cake
After applying the final layer of frosting and letting it set, you can apply the ganache. Start by cutting off the tip of the plastic bag, then carefully drip the ganache around the edges, creating drips.
Pour chocolate ganache over the top, too and smooth it to the edges with an off-set spatula.
Transfer any remaining buttercream into a pastry bag tipped with a star tip; I used Ateco tip #847. Pipe dollops of cream onto the cake, then garnish with mint chocolates and fresh mint leaves.
Serving Suggestions
You can enjoy this mint chocolate cake right away or set it into the refrigerator to allow the chocolate ganache to set. It will stand in the refrigerator for 3 days. Once the cake is cut, make sure to cover the open parts with plastic wrap before refrigerating.
More Recipes!
Enjoyed this festive holiday cake recipe? Make sure to check out some of my other Christmas dessert recipes you’re sure to enjoy!
- Wreath Pavlova: the prettiest Christmas dessert! Pavlova shaped like a wreath, topped with whipped cream, raspberry sauce, and berries!
- The Best Dark Chocolate Cake: rich and chocolate-y dark chocolate cake with chocolate cream cheese frosting. This is for the chocolate lover!
- Cranberry Orange Christmas Cake: sweet cake layers dotted with orange zest, filled with cranberry sauce, then frosted with a white chocolate orange buttercream. Amazing!
- White Chocolate Raspberry Cheesecake: a classic for the holidays! The best white chocolate cheesecake topped with whipped cream and tart raspberry sauce.
- Irish Cream Peppermint Cheesecake: a decadent cake creation with a brownie cake base, creamy peppermint cheesecake, and Irish Cream whipped cream!
Share it on Pinterest!
Mint Chocolate Cake with Chocolate Ganache (video)
Ingredients
For Chocolate Mint Cake Layers:
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 4 large eggs, at room temp
- 1 cup white granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp peppermint oil, or 1 tsp mint extract
- 1 tbsp instant coffee
- 2 tbsp hot water
- 1/2 cup semi-sweet chocolate chips, melted
- 1 3/4 cups all-purpose flour
- 3/4 cup dark cocoa powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup mint chocolate chips
For Mint Buttercream:
- 2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 tsp vanilla extract
- few drops peppermint oil
- pinch of salt
- 4 cups confectioner's sugar
- green food coloring
For Chocolate Ganache:
- 1 cup dark chocolate melts
- 1/3 cup heavy cream
For Garnish & Assembly:
- 1/2 cup chocolate liqueur, optional
- 8 pieces Andie's Mint Chocolates
- fresh mint leaves
Instructions
Making the Cake Batter:
- Start by preheating your oven to 350F/177C. Line the bottom of three, 8-inch cake pans with parchment paper and spray the sides with a baking spray.
- Melt the butter in the microwave or on the stovetop, then let it cool. In a large mixing bowl, combine the buttermilk, eggs, sugar, melted butter, vanilla extract and peppermint oil. Beat everything together for a few minutes, until the eggs are well beaten.
- In a small ramekin, combine the instant coffee and water, then stir to dissolve. Add this to the batter. Next, melt the chocolate in the microwave and add to the batter. Mix for a minute until it’s well incorporated.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cocoa powder. Sift the dry ingredients into the batter, then mix on medium speed just until a smooth batter forms. Fold in the mint chips last.
Baking Instructions:
- With the batter ready, divide it between the three prepared cake pans. I like to use a scale to weigh out the batter; I got about 515g per pan with this recipe.
- Bake the cake layers in the preheated oven at 350F/177C for 26 to 29 minutes, until a toothpick inserted into the center comes out clean, or until the internal temperature reaches 200F/93C.
- Allow the chocolate cake layers to cool in the pans for about 5 minutes, then carefully transfer them onto a wire rack to cool completely. I cool mine in the refrigerator.
Making Mint Buttercream:
- Place the softened butter and cream cheese into a stand mixer bowl with the flat beater attached. The butter and cheese should be just soft, but not melted! Chill the butter or cheese again if needed.
- Beat the butter and cheese for about 5 minutes, until it’s well combined, then switch over a whisk attachment. Continue to whisk for another 5 minutes, until the butter is extra light and fluffy.
- Add in the vanilla extract, peppermint oil, salt, and confectioner’s sugar. Whisk again for 4 to 6 minutes, until the frosting is extra fluffy and creamy. Add more sugar to make the frosting fluffier, if needed.
- Add the green food coloring last, a few drops at a time, until the desired color is reached.
Assembling the Cake:
- Once the cake layers have cooled, use a long-serrated knife to level the top of each layer.
- If desired, soak the cake layers generously with chocolate liqueur, or spread with chocolate ganache. Do this before adding the buttercream!
- Spread a generous amount of frosting between each layer, smoothing it with an off-set spatula. For the final layer, invert it so that the base is on the top. This will leave the top of the cake extra smooth and level.
- Apply a thin, crumb coat of buttercream on the top and side of the cake, smoothing it down. Refrigerate the cake for 20 to 30 minutes, then apply a final, thicker layer of frosting. Refrigerate the cake again while you’re preparing the ganache.
- Watch my video tutorial to see how I apply the frosting and assemble the cake!
Chocolate Ganache:
- In a large mixing bowl, combine the heavy cream and chocolate melts. I prefer chocolate melts but chocolate chips will also work well.
- Heat the bowl in the microwave, or over a double boiler, stirring and heating until the ganache is smooth.
- Allow the chocolate ganache to cool at room temperature until it’s thickened and flows more slowly. If needed, refrigerate it and stir every 5 minutes.
- Transfer the ganache into a plastic bag or disposable pastry bag.
Garnishing the Cake:
- After applying the final layer of frosting and letting it set, you can apply the ganache. Start by cutting off the tip of the plastic bag, then carefully drip the ganache around the edges, creating drips.
- Pour chocolate ganache over the top, too and smooth it to the edges with an off-set spatula.
- Transfer any remaining buttercream into a pastry bag tipped with a star tip; I used Ateco tip #847. Pipe dollops of cream onto the cake, then garnish with mint chocolates and fresh mint leaves.
Serving/Storing:
- You can enjoy this mint chocolate cake right a wayor set it into the refrigerator to allow the chocolate ganache to set. It will stand in the refrigerator for 3 days. Once the cake is cut, make sure to cover the open parts with plastic wrap before refrigerating.
O-M-GAWD! Chocolate-Mint is my all-time favorite flavor combination in confections and ice-cream. I can’t wait to make this and I think that I just found the dessert that I am making for our Italian Christmas dinner. Thanks Tat! You’re the best!
OK, I didn’t make this for Christmas, but I am making it for my birthday this month (May) I bought 3- 8″ square pans and some K.A. Double Dark baking cocoa and espresso powder. I am going to omit the mint chocolate chips in the batter because I am not a fan of hard pieces of chocolate in my cake. And I know that the mint Buttercream is probably very good, but I am going to make a mint-cream cheese Italian Meringue Buttercream because it’s not as sweet as an American Buttercream. I have two different types of mint extract, one is concentrated drops which I will use in frosting. Looking forward to making this!
Hi Tanya,
I really don’t like my cream to be too sweet. If I decrease the sugar amount to my liking, will this change the consistency of the cream making it more runny?
I did not enjoy this cake. I’m only referencing the cake not the icing etc It did not have the mint flavor I was looking for. I think maybe peppermint extract may work better. I also felt it wasn’t sweet enough. I wanted to love this cake.
Hi Mary Beth! I’m sorry the cake wasn’t minty enough for you. I think the problem lies in the peppermint oil or extract that you used. My peppermint oil is very concentrated and extremely strong, so just a few drops does the job. I suggest taste testing whichever you used, oil or extract, in a bit of water and adjust the recipe accordingly.
OK. So I made the cake today. I doubled the recipe because I am greedy and don’t like to share my cake with anyone, lol. I didn’t add the mint chocolate chips and I don’t know if I put too much batter into the pans (I weighed them at 760 grams for thicker layers) or if my baking soda was flat, but my cake layers sank in the middle and the cupcakes I made with the rest of the batter turned out beautifully. Only a little divot in a couple of them. I know that I didn’t over mix it. I think that it was the baking soda, but I will make it work even if I have to make a trifle. I also added another cup of sugar for the entire batch (3 cups total). I like the cake sweeter than the frosting hence the reason for the Italian meringue buttercream.
I made a dark chocolate Pastry Cream with the yolks of the egg whites I am using for the Italian meringue buttercream with cream cheese. I am going to make the ganache tomorrow and put it between the bottom and middle layers as a barrier for the pastry cream. I have the cake layers in the fridge separated by parchment paper. Keep your fingers crossed for me Tatyana! And if you pray, say one for me, lol. Next time (and there will be a next time) I make this, I am going to make sure that I have fresh soda and only make a single batch. I am not a quitter! 😆 And sorry for the multiple comments, I was very excited about this cake. You are an amazing chef and I love your cakes and especially the cheesecakes which is how I found your blog several years ago.
Hi Donna! I’m so happy you’re enjoying my recipes! I too get super excited being in the kitchen and baking. It’s always so much fun! I do hope you love this cake and hope everything turns out amazing!
The drop in the cake layers could very well be the expired baking soda or baking powder. Both will lose their strength pretty quickly. I always label the boxes as soon as I open them to make sure I use only fresh product.
The other issue could be the addition of the sugar. I know it’s tempting to change things sometimes, but it can affect the batter overall. For extra sweetness, I recommend soaking the cake layers with a sweet simple syrup instead.