- 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
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/8 teaspoon peppermint extract
- 3 to 4 drops green food coloring, optional
- 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
- 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.
Reviews for Chocolate Mint Layer Cake
"Really bad recipe didn't rise at all and is extremely small and breakable - don't even want to eat it"
"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..."
"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."
"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 cream1/2 cup confectioners' sugar1-1/2 teaspoons instant coffee granulesTo 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."
"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."