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Chocolate Mint Layer Cake Recipe

Chocolate Mint Layer Cake Recipe photo by Taste of Home

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With its rich chocolate icing and minty whipped cream filling, this cake makes a fitting finale to a special meal.—Jean Portwine, Recluse, Wyoming
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Chocolate Mint Layer Cake Recipe

Prep: 35 min. + chilling Bake: 25 min. + cooling

Yield: 12 Servings

35 25 60

Ingredients

1/2 cup butter, softened
1-3/4 cups sugar
3 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 (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
1/3 cup evaporated milk
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar

Directions

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 near 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 532 calories, 27 g fat (16 g saturated fat), 115 mg cholesterol, 333 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chocolate Mint Layer Cake in Taste of Home December/January 2003, p13

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Reviews for Chocolate Mint Layer Cake

Chocolate Mint Layer Cake

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Reviewed on Aug. 29, 2012 by pamelag21

Made this cake but did a mocha filling instead of mint as we are not fans of mint. I used the filling recipe from the "Chocolate Yule Log" recipe:

MOCHA CREAM FILLING:

1 cup heavy whipping cream

1/2 cup confectioners' sugar

1-1/2 teaspoons instant coffee granules

To reduce the richness of the icing, I just put the filling in between the layers and spread some over the top (left the sides un-iced). I made only half the icing and used it to make a nice edge on the top and bottom of the cake - not a big fan of this icing - next time will just do a regular chocolate icing. However, the cake turned out fabulous, and not too sweet. In fact, it tasted even better later.

Reviewed on Dec. 07, 2011 by aris_valentine

it wasnt at all chocolately.. idont know if i did something wrong or what but i followed the directions as shown and it wasnt good at all.

Reviewed on Nov. 26, 2011 by courtneys

This cake is worth the extra time and effort to make for a rich minty chocolat-y treat!

Reviewed on Aug. 12, 2011 by blinnell

Made this cake yesterday for my husband's birthday - it was a HUGE hit!!! I followed the recipe exactly but added a step - I brushed the cake with a simple syrup that included Peppermint Schnaps. It helped the cake stay super moist. Yum!

Reviewed on Aug. 03, 2011 by K. J.

I made this for christmas a few years ago and it was great.I will need to rememeber this cake for the holidays again.

Reviewed on Mar. 28, 2011 by Mooster270

Made it for St. Paddy's day and thought it was great. The cake is moist and the mint filling is a nice surprise. Yummy!!!

Reviewed on Mar. 12, 2011 by caralynn1

Made this for my husband's birthday and he loved it. It has a delicious chocolate mint flavor and the mint isn't too overwhelming. The filling is light and fluffy too.

Reviewed on Jan. 24, 2011 by Butterflyj76

Excellent cake recipe, but instead of using peppermint extract, I used Andes mint chips and melted them into a mousse filling. Added just enough flavor to balance the cake.

Reviewed on Sep. 01, 2010 by Eudocia

I made this cake and it went over huge! I wanted peanut butter filling, though and I never use cake mixes so I just took the recipe for the filling from the peanut butter chocolate cake which calls for a mix. I also used 8 inch pans instead, which made nice thick layers. It was divine!

Reviewed on Oct. 01, 2008 by robyn.gomez

This is a delicious recipe! IF you're running short on time, try a chocolate cake mix & store-bought chocolate frosting. I've done that several times. Just make the filling from scratch & it is still so super!

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