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Chocolate Mint Layer Cake Recipe
Chocolate Mint Layer Cake Recipe photo by Taste of Home

Chocolate Mint Layer Cake Recipe

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4.5 15
Publisher Photo
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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TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Chocolate Mint Layer Cake in Taste of Home December/January 2003, p13

Reviews for Chocolate Mint Layer Cake

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed May. 2, 2016

"There are so many mixed reviews for this recipe but I had a bit of success with it so I thought I'd add my tips to help anyone out. I made this for my mother's 57th birthday and it was quite delicious.

THE CAKE MIXTURE:
1. A given but bring the butter, milk and eggs (if stored in the fridge) to room temperature.
2. This website shows the ingredients as 1-1/4 cups that means 1 AND a 1/4 cups of that product. I almost made an initial error at the beginning by just not paying close attention to the recipe to be quite honest.
3. I only had one cake tin so I had to half the ingredients but I added 1 tablespoon of good quality cocoa powder to the cake mix (2 tablespoons in total to this recipe mixture). It truly makes a nice difference to the taste.
4. The melted chocolate to be added to the cake mixture - I halved this for the two batches and each time that I did so, I added 1/4 cup of water to the saucepan to help the melting process. Now be patient and let the mixture bake and cool before taking it out the pan and flipping it over. It pays to take the time to properly line a springform cake tin.
THE CREAM FILLING:
1. We all found this to be so lovely when eaten with the cake. The only change I made was - once the cream filling had been whipped together, I folded in 40g of broken Aero Peppermint Chocolate bar pieces using a baking spatula . A nice extra.
2. Once topped with the second cake layer - run a clean spatula around the cake to remove the excess cream spilling out of the layers. You DO NOT want that GREEN cream mixing with the chocolate icing. It looks horrifying.
THE CHOCOLATE ICING:
1. When icing the cake it of course must be completely cooled. Chill in the refrigerator if necessary. Place it on a stand of some sort where the icing can drip away from the cake freely. Don't use a plate or something similar. The icing is runny and will just collect together at the bottom of the cake. Start in the middle and let the icing drip over the edge. Crush the remaining peppermint chocolate block and place the pieces on top of the iced cake to decorate. Place larger broken pieces in the middle of the cake to create a simple focus point.
2. With the cake remaining on a drip tray - quickly place it in the freezer to let the dripped icing set on the sides of the cake (30 mins or so).
** I obviously personally found this icing far too runny to use a frosting bag. I'm not sure if the original poster actually added more icing/confection sugar to the mixture than stated but I unfortunately didn't get the same consistency as shown in the recipe photograph. Allowing it to drip down the sides of the layers had to suffice.
Finally, serve with whipped cream or vanilla ice cream and you have one very delicious mint chocolate cake. YUM!
Note - 4 out of 5 stars solely for the recipe not having adequate information to help bakers out and needing a little tweaking to work. Otherwise, DELICIOUS. :)"

MY REVIEW
Reviewed Sep. 6, 2014

"Really bad recipe didn't rise at all and is extremely small and breakable - don't even want to eat it"

MY REVIEW
Reviewed Mar. 16, 2014

"4 stars based upon mint filling - very good :) (used optional ingredient of 4 drops green food coloring - kids said it made cake look like giant Mint Oreo Cookie) - ButterflyJ76's suggestion of melting Andes Thin Mints into filling to make mousse filling sounds really good - may try that next time :)

Chocolate cake OK, just not as moist as I would have liked it to be - would use cake flour, store bought or different recipe next time (too time and effort to put into finished product that does not dazzle taste buds) - also suggestions by other posters may help: using 8" pans instead of 9" pans for thicker cake layers (Eudocia) and/or soaking in Peppermint Schnapps Simple Syrup (blinnell) (would have tried that myself 1st time around if recipe was shared - hope Poster reposts with "Simple Syrup" recipe because it sounds yummy!)
Frosting looked nothing like rich color in pic - much lighter brown - next time would use different recipe or store bought - don't like taste of semi-sweet chocolate used in frosting
***Only minor unintentional changes made to recipe:
1.) Used whole milk from local dairy farm (not 2%) for cake because that's what we have in fridge :)
2.) Doubled Mint Filling - this was accidental - son tripped over beater cord sending bowl flying - only small amount spilled but, just to be sure to have enough, made 2nd batch combining both (In my opinion, it was "lucky mistake" - Mint Filling would be way too thin using one batch) :)
To be fair, it's important to post any changes made to recipes - both changes were unintentional but important to mention - doubling Mint Filling enhanced flavor but switching out Whole for 2% Milk may well have changed finished product as far as cake - perhaps using 2% Milk would have yielded moister cake?? I can't be sure..."

MY REVIEW
Reviewed Jul. 30, 2013

"The cake recipe is so moist and just dense enough to be good. It's the only chocolate cake recipe I make without a mix. The frosting and filling are perfect together. This recipe always gets compliments."

MY REVIEW
Reviewed Aug. 29, 2012

"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."

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