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A delicious slice of mint chocolate cake with a glossy chocolate ganache topping, fresh mint garnish, and a visible creamy filling.

Mint Chocolate Cake

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A thick, indulgent mint chocolate cake with a rich ganache and creamy peppermint frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 9 Slices
Course: Dessert
Cuisine: American, Dessert
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1 cup granulated sugar for sweetness and structure
  • ½ cup unsalted butter room temperature cut into pieces for richness
  • ¼ cup extra-virgin olive oil adds moisture and depth
  • 2 large eggs room temperature (binds the ingredients)
  • 1 tablespoon pure vanilla extract for flavor
  • 1 cup all-purpose flour for structure
  • ½ cup unsweetened cocoa powder sifted for chocolate flavor
  • 1 teaspoon baking powder for leavening
  • 1 teaspoon baking soda for leavening
  • 1 teaspoon salt balances sweetness
  • ½ cup hot water helps loosen batter
Chocolate Ganache
  • 2 cups dark chocolate finely chopped use high-quality chocolate for the best results
  • 1and ¼ cups heavy cream for creaminess and consistency
  • ¼ teaspoon salt enhances chocolate flavor
  • 2 teaspoons pure vanilla extract for flavor
Peppermint Cream
  • ½ cup unsalted butter room temperature for creaminess
  • ½ cup vegetable shortening room temperature helps structure
  • 2 tablespoons fresh mint finely chopped for fresh mint flavor
  • 3and ½ cups confectioners’ sugar for sweetness and texture
  • 2 teaspoons peppermint extract for minty freshness
  • 3 tablespoons whole milk room temperature to adjust consistency

Method
 

  1. Preheat the oven to 350°F (177°C). Grease a 9-inch round cake pan and line with parchment paper.
  2. In a large bowl, cream together the sugar and butter on medium speed for about 3 minutes until light and fluffy.
  3. Slowly add the oil while mixing on low, then add eggs one at a time, mixing well after each addition.
  4. Add vanilla and continue mixing for another 30 seconds.
  5. In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  6. Fold the dry ingredients into the wet ingredients in three batches, mixing until just combined after each addition.
  7. Add hot water and stir to combine. Pour batter into prepared pan, tapping the pan to remove air bubbles.
  8. Bake for 30-36 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 20 minutes, then remove it and place it on a cooling rack to cool completely.
  10. For the ganache: Place the chocolate, cream, and salt in a heat-safe bowl over simmering water. Stir until smooth.
  11. Remove from heat, stir in vanilla, and set aside to cool until it thickens slightly, about 60 minutes.
  12. For the peppermint cream: Beat together the butter, shortening, and mint on medium-low speed until smooth.
  13. Add the confectioners' sugar, peppermint extract, and milk, and beat until smooth and creamy.
  14. Once the cake has cooled, spread a thick layer of peppermint cream on top.
  15. Chill the frosted cake in the refrigerator for 30 minutes to help set the frosting.
  16. Pour the ganache over the frosting and spread evenly. Return the cake to the fridge to chill uncovered for 30 minutes.

Nutrition

Serving: 1SliceCalories: 450kcalCarbohydrates: 52gProtein: 4gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 8IUVitamin C: 2mgCalcium: 6mgIron: 10mg

Notes

This cake combines the rich, deep flavors of mint and chocolate, creating an irresistible treat perfect for the holidays or any special occasion.

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