Introduction

This Chocolate Mint Cake is a rich, moist chocolate cake layered with a fluffy chocolate chip mint frosting. The combination of dark chocolate and cool peppermint creates a refreshing twist on a classic dessert that’s perfect for any celebration.

A three-layer dark chocolate cake stands on a wooden cake stand with round bead details along the edge, against a white marbled background. Each chocolate layer looks moist and rich, separated by pale green mint-flavored frosting spread evenly in between. The outside of the cake is fully covered in the same green frosting with bits of chocolate visible in it, textured with horizontal lines. The top is decorated with large pieces of chopped dark chocolate. Two white plates with triangular slices of the cake, showing the dark chocolate layers and green frosting, sit in the foreground, along with a glass bottle of milk and a white cup blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 cup Dutch process cocoa powder
1 3/4 cups white granulated sugar
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup oil (canola or vegetable)
2 tsp pure vanilla extract
4 large eggs (room temperature)
1 1/4 cups buttermilk (room temperature)
1 cup hot water
2 1/2 cups unsalted butter (slightly cold)
7 1/2 cups powdered sugar
1 tsp peppermint extract
1 tsp pure vanilla extract
1/2 tsp salt
1/2 cup heavy cream
Food dye (blue, green, brown)
4 oz semisweet chocolate bar (chopped into small pieces)
2 packages of Andes Mints (40 bars for filling, rest for decoration)

Instructions

Step 1: Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with parchment circles, and spray again.
Step 2: In a large bowl, sift together flour and cocoa powder. Whisk in sugar, baking powder, baking soda, and salt. Set aside.
Step 3: Heat the water on the stove until steaming. In a separate bowl, whisk together oil, vanilla, buttermilk, and eggs. Slowly add the hot water while whisking.
Step 4: Pour the wet ingredients into the dry and mix until just combined.
Step 5: Divide the batter evenly among the prepared pans. Bake for 24–27 minutes, or until a toothpick inserted in the center comes out with moist crumbs or clean.
Step 6: Let the cakes rest in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, let butter sit slightly cold on the counter for 30 minutes. Sift powdered sugar. Chop the semisweet chocolate into small pieces, discarding any dust.
Step 8: Beat the butter on high speed for 3 minutes until fluffy. Gradually add powdered sugar; the mixture will be very thick.
Step 9: Mix in peppermint extract, vanilla extract, salt, and heavy cream on low speed until combined, then beat on high for 2 minutes, scraping the bowl halfway through.
Step 10: Add 2 drops of green food dye and beat on high, then add 1 drop blue dye and beat again. To soften the green color, add a tiny drop of brown and mix thoroughly.
Step 11: Fold the chopped chocolate pieces into the frosting using a rubber spatula.
Step 12: Place cake layers in the freezer for 15 minutes to firm up. If domed, use a serrated knife to level the tops. Chop 40 Andes mints (about 1 cup) for the filling while chilling.
Step 13: Place a small amount of frosting on your cake board to secure the first layer. Lay the first cake layer down.
Step 14: Spread 1 cup of frosting evenly over the first layer using an offset spatula, then pipe a border around the edge. Sprinkle half the chopped mints inside the border.
Step 15: Repeat with the second layer and remaining chopped mints. Place the final layer upside down for a flat top.
Step 16: Apply a thin crumb coat of frosting. Freeze the cake for 15 minutes, then finish frosting the entire cake smoothly.
Step 17: To create a swirl pattern, gently press an offset spatula against the cake while spinning it on a turntable, encouraging the frosting to swirl upward.
Step 18: Decorate the top of the cake with extra chopped Andes mints if desired.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and frosting consistency.
Adjust peppermint extract to taste if you prefer a stronger or milder mint flavor.
For a more intense chocolate flavor, use high-quality Dutch-process cocoa and semisweet chocolate.
Food dye can be omitted or replaced with natural colorings for a subtler look.
Freeze the cake layers before frosting to reduce crumbs and make assembly easier.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A three-layer chocolate cake stands on a wooden cake stand with round beads along the edge, placed on a white marbled surface. The cake layers are dark chocolate, separated by two thick layers of light green mint frosting with small dark bits in it. The outside of the cake is covered evenly with the same green frosting, which has a textured, slightly ridged look. On the top of the cake, there are many chunks of dark chocolate. Two slices of cake are cut and placed in front, each showing the same dark chocolate layers and green frosting inside. A glass bottle and a cup of milk sit blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without Andes Mints?

Yes, you can omit the Andes Mints or substitute with chopped peppermint candies or chocolate chips for a similar effect.

Can I prepare the cake in advance?

Absolutely. You can bake the cake layers a day ahead and keep them wrapped tightly in the fridge. The frosting can also be made a day in advance and stored covered at room temperature or in the fridge.