This Gourmet Chocolate Mint Cake Recipe is a perfect option for a birthday celebration/graduation party. The delicate flavor of mint and chocolate is perfectly combined in this decadent cake.
When the Farmer Market is open during the summer in Minnesota, I buy lots of fresh herbs that I freeze or dry for the winter. My freezer is always full of parsley, dill, celery, rosemary, thyme, and other wonderful herbs.
I made the cake for my birthday this year, it was a big and significant number, so I had to mark the occasion. I love birthdays with cake. When Julia Child said: “A party without a cake is just a meeting!” I think she was perfectly right.
I loved this cake. It is light, not very sweet, and the flavor of the mint is subtle. Chocolate cake and mint-infused white chocolate ganache filling, covered in dark chocolate ganache. What can be better than that?
As I told you at the beginning of this story, I used fresh mint in the recipe, but you can definitely use the mint extract. If you met me before, you would know that I personally love the flavors of real mint, so I will always use it if available.
After all, I like cooking and baking from scratch and using natural, whole ingredients that are fresh and high quality.
As for decorations, that was easy. I used the leftover dark chocolate ganache that I infused with a little bit of mint liquor and made a few truffles that I tossed in raw cocoa.
I made a few leaves and a little fondant yellow rose (I used Fondarific fondant buttercream flavored), and that was it.
Isn’t that pretty?
The recipe is enough for a 9-inch cake. The measurements for the recipe are in ounces and also in grams. When we bake, we need to measure exactly, so please buy a scale.
You can find cheap ones on Amazon, Target, and other stores. I personally have one that measures both ounces and grams.
Be aware that this cake needs refrigeration. However, before you serve it, allow the cake to come back to room temperature for a better and smooth taste.
What do you think? Are you going to make this recipe? If you enjoyed this one, maybe you would like to look at my collection of cakes and entremets that can be made for any occasion.
Or maybe you want to join The Bossy Kitchen community group, where you can share your creations made from this blog or other sources. Everyone is welcome to join!
Chocolate Mint Cake
For the cake:
- 5 large eggs
- ⅓ cup cacao powder
- 1 ⅓ cups granulated sugar
- 2 ¼ cups all-purpose flour
- ½ cups warm water
- ½ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the white chocolate ganache filling:
- 1 ¼ cups heavy cream
- 1 ½ cup white chocolate
- 1 ¼ cups heavy cream for whipping
- 5 drops drops mint extract or a small bunch of fresh mint leaves
For the dark chocolate ganache:
- 1 ¼ cups heavy cream
- 1 ½ cups dark chocolate
- 1 tablespoon unsalted butter
- Preheat oven to 350F/180C.
- Separate the eggs.
- Mix the egg yolks with sugar, warm water, vegetable oil, and cacao. Mix until the sugar is dissolved.
- Separate, mix flour, baking soda, and baking powder. Set aside.
- Beat the egg whites to a soft peak.
- Add the egg yolks over the egg whites and mix with a spatula. Do not overmix.
- Add the flour to the eggs, using a spatula, mixing from underneath to the surface to incorporate all ingredients.
- Place the cake batter in three buttered and floured cake pans and bake for about 20 minutes or until it passes the toothpick test.
- Let them cool on a rack while you work on the ganache filling.
- In a small saucer, bring to a boil 9.5 fl. oz of heavy cream. Place the mint leaves in the heavy cream and let infuse for 10 minutes.
- Remove the mint leaves and bring the heavy cream to a boil again.
- Pour the heavy cream over the white chocolate and mix slowly with a spatula until the chocolate melts and becomes smooth. Set aside to cool.
- Whip the rest of the heavy cream to a soft consistency and add it over the white chocolate mixture.
- Mix well to incorporate all the elements.
- NOTE: If you did not use fresh mint leaves, add 5 drops of mint flavor to this filling.
- Refrigerate for an hour until it thickens and becomes spreadable.
How to assemble the cake:
- Remove the cakes from the baking pans.
- Place a layer of cake on the platter.
- Split the white chocolate ganache filling into two parts.
- Spread one-half of the ganache on the cake, then add another layer of cake. Repeat with the other half of the white chocolate ganache. Place the third cake layer on top, making sure the cake is straight with no bumps in the middle.
- Cover with dark chocolate ganache and decorate as you like.
Dark Chocolate Ganache:
- Place the heavy cream in a saucer and bring it to a boil.
- Pour the hot, heavy cream over the dark chocolate and butter and mix until the chocolate and butter melt.
- Place it in the refrigerator to cool for about an hour.
- Bring it back to the kitchen and let it come to room temperature. Using an electric mixer, beat the ganache for 2-3 minutes until it becomes smooth and fluffy.
- Spread it on the cake with a spatula and decorate.
- NOTE: The cake needs to be kept refrigerated, but when you serve it, allow it to come back to room temperature.