Mint Chocolate Cake with Chocolate Ganache (video)

a close up image of a chocolate mint cake, with chocolate ganache

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.

a woman standing in a kitchen with a cake

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.

a mint chocolate cake with chocolate ganache on a wooden cake stand

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Once the cake layers have cooled, use a long-serrated knife to level the top of each layer.
  2. If desired, soak the cake layers generously with chocolate liqueur, or spread with chocolate ganache. Do this before adding the buttercream!
  3. 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.
  4. 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.
  5. Watch my video tutorial to see how I apply the frosting and assemble the cake!
a slice of chocolate cake on a plate, on a table with the cake

Easy Chocolate Ganache Recipe

Chocolate ganache will elevate any cake and it’s especially great for this festive Christmas cake!

  1. In a large mixing bowl, combine the heavy cream and chocolate melts. I prefer chocolate melts but chocolate chips will also work well.
  2. Heat the bowl in the microwave, or over a double boiler, stirring and heating until the ganache is smooth.
  3. 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.
  4. 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.

a close up of a slice of chocolate cake with green frosting

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!

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a close up image of a chocolate mint cake, with chocolate ganache
5 from 1 vote

Mint Chocolate Cake with Chocolate Ganache (video)

1 hr prep + 26 mins cook + 1 hr Cooling Time:
16 slices
Perfect for the holidays! Rich and decadent mint chocolate cake with chocolate ganache and mint buttercream! The ultimate Christmas cake!

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.

Nutrition

Serving: 1slice | Calories: 806kcal | Carbohydrates: 77g | Protein: 8g | Fat: 53g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 372mg | Potassium: 296mg | Fiber: 3g | Sugar: 60g | Vitamin A: 1426IU | Vitamin C: 0.1mg | Calcium: 149mg | Iron: 2mg