A chocolate mint cake that is dense and fudgy; it will make any chocolate lover swoon!
I have never really been into St. Patrick’s Day. Green isn’t my color, so I rarely dress up. While there was a time in my life where drinking green beer was the best way to celebrate that holiday, it has somehow lost it’s appeal as I’ve grown older. Nowadays, I prefer to sip on Guinness or anything with Bailey’s. My tastes have grown up with me.
One thing that hasn’t changed, however, is my tastes in dessert! I have always been a HUGE fan of chocolate and mint together. That flavor combination is right up there with chocolate and peanut butter. Anytime I make these Chocolate Mint Sandwich Cookies, or this Mint Julep Fudge, or these Black Bottom Mint Cupcakes I’m taken to my happy place.
Now that St. Patricks is approaching once again, I thought I would try yet another chocolatey-mint treat. This time, I made a flourless chocolate mint cake. If you haven’t tried a flourless chocolate cake, I highly urge you to give a whirl. It’s easy to make for one thing, but it also happens to be one of the fudgiest, richest tasting chocolate cakes ever! I adapted this recipe and topped it with a cool and creamy mint topping then frosted the cake with a mint chocolate ganache. The mint in this mint cake comes from mint extract and lots of Andes Mint Chips. I have a little extract in the cake, and the chips are in the ganache. The whole mint cake tastes like a fudgy peppermint patty!
I can’t think of a better way to spend St. Patrick’s day than with a thick slice of chocolate mint cake (washing it down with a pint of Guinness wouldn’t be bad either).
Flourless Chocolate Mint Cake
- 1 cup semi-sweet baking chips
- 1/2 cup butter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 3 eggs
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons softened butter
- 2 cups powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla
- 1/2 teaspoon mint extract
- green food coloring (if desired)
- 1/2 cup milk
- 3/4 cup Andes Mint Baking Chips
- Preheat the oven to 375 degrees.
- Spray a round springform pan with non-stick spray and set aside.
- Place the chocolate and the butter together in a microwave-safe bowl. Heat until butter is melted and chocolate is soft.
- Place the chocolate in a mixing bowl and stir in the sugar, salt, espresso powder, and extracts. Add the eggs and beat until blended. Finally, add in the cocoa powder and beat just until combined.
- Pour batter into the prepared pan and bake for 25 minutes. The top of the cake have a slight crust on the top. Allow the cake to sit for 5 minutes before carefully removing the sides of the pan.
- Place a plate over the cake and carefully invert the cake so that the bottom is now the top. Place on a wire rack to cool completely.
- While cake is cooling prepare the glaze. In a bowl, whisk together the butter, powdered sugar and milk. Add extracts. Stir in food coloring if using; add until the desired color is achieved. Stir in either more milk or powdered sugar until you can a thick, spreadable consistency. Carefully spread glaze over the cake. Allow glaze to set completely before topping wit the ganache.
- For the ganache, please mint chips in a bowl. Heat milk over medium-low until rapid bubble beging to form around the edge. Remove the milk from the heat and pour over the chocolate. Whisk until thick, glossy and completely blended. Allow ganache to set until thick.
- Spread ganache over mint glaze. Top with additional mint chips if desired.