20 Delicious Choc Mint Cake Recipes Amazing

Dive into the irresistible world of chocolate and mint with our roundup of 20 Delicious Choc Mint Cake Recipes! Whether you’re a seasoned baker or just starting out, these mouthwatering combinations are sure to delight. From rich, decadent layers to light, refreshing bites, there’s a perfect match for every occasion. Ready to satisfy your sweet tooth? Let’s explore these amazing creations together!

Chocolate Mint Layer Cake

Get ready to dive fork-first into a dessert that’s as refreshing as a cool breeze on a hot summer day—our Chocolate Mint Layer Cake is here to make your taste buds do a happy dance. With layers of rich chocolate cake sandwiched between creamy mint frosting, this cake is the perfect blend of decadent and refreshing, guaranteed to be the star of any dessert table.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for a light, airy texture
• 2 cups granulated sugar, for that just-right sweetness
• 3/4 cup unsweetened cocoa powder, rich and deeply chocolatey
• 1 1/2 tsp baking powder, to give the cake its perfect rise
• 1 1/2 tsp baking soda, for that fluffy texture we all love
• 1 tsp salt, to balance the sweetness
• 2 large eggs, farm-fresh and at room temperature
• 1 cup whole milk, creamy and rich
• 1/2 cup vegetable oil, for a moist crumb
• 2 tsp pure vanilla extract, for a hint of warmth
• 1 cup boiling water, to intensify the chocolate flavor
• 1 cup unsalted butter, softened to room temperature for smooth frosting
• 4 cups powdered sugar, for a silky, sweet frosting
• 1/4 cup heavy cream, to achieve the perfect frosting consistency
• 1 tsp peppermint extract, for that refreshing minty kick
• Green food coloring, a few drops for a playful minty hue

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water with a spatula. The batter will be thin, but that’s what makes the cake incredibly moist.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Pro tip: Level the cakes with a serrated knife for even layers.
7. While the cakes cool, make the frosting. Beat the softened butter on medium speed until creamy, about 2 minutes.
8. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the heavy cream and peppermint extract, and beat until the frosting is light and fluffy. Tint with green food coloring if desired.
9. Place one cake layer on your serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides of the cake. Pro tip: Use an offset spatula for smooth, professional-looking frosting.
10. Chill the cake for at least 30 minutes before slicing to allow the frosting to set. This makes for cleaner slices.

Outrageously moist with a bold chocolate flavor that’s perfectly complemented by the cool, creamy mint frosting, this cake is a showstopper. Serve it with a sprinkle of crushed peppermint candies on top for an extra festive touch, or enjoy a slice with a cold glass of milk for the ultimate indulgence.

Mint Chocolate Chip Cake

Feeling like your dessert game needs a refreshing twist? Look no further than this Mint Chocolate Chip Cake, a whimsical wonder that combines the cool zest of mint with the rich, chocolatey goodness we all crave. It’s like your favorite ice cream decided to dress up in cake form for the occasion!

Ingredients

• 1 1/2 cups of fluffy, all-purpose flour
• 1 cup of granulated sugar, as sweet as your intentions
• 1/2 cup of unsalted butter, softened to room temperature
• 2 large, farm-fresh eggs
• 1 tsp of pure peppermint extract, for that crisp, cool flavor
• 1/2 cup of whole milk, creamy and rich
• 1 cup of mini chocolate chips, because size matters
• 1 tsp of baking powder, the unsung hero of rise
• 1/4 tsp of salt, to balance the sweetness
• A few drops of vibrant green food coloring, for that signature minty hue

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh eggs one at a time, then stir in the pure peppermint extract and green food coloring until fully incorporated.
4. Alternately add the fluffy all-purpose flour and whole milk to the mixture, starting and ending with the flour, to ensure a smooth batter.
5. Gently fold in the mini chocolate chips with a spatula, distributing them evenly throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top with the spatula for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Delight in the moist, tender crumb of this cake, where each bite offers a cool minty freshness followed by the satisfying crunch of chocolate chips. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a perfectly balanced dessert that’s sure to impress.

Dark Chocolate Mint Cake

Brace yourselves, chocolate lovers, because this Dark Chocolate Mint Cake is about to become your new obsession. It’s like a cool breeze on a summer day, but in cake form—decadent, refreshing, and utterly irresistible.

Ingredients

• 1 cup unsalted butter, softened to room temperature (because nobody likes a tough butter)
• 2 cups granulated sugar, because sweetness is non-negotiable
• 4 large farm-fresh eggs, at room temperature for that perfect blend
• 1 tsp pure vanilla extract, for that whisper of warmth
• 3/4 cup high-quality cocoa powder, as dark as your coffee order
• 2 cups all-purpose flour, sifted to avoid any lumpy surprises
• 1 tsp baking soda, the silent riser
• 1/2 tsp salt, to balance the sweetness
• 1 cup buttermilk, for that tender crumb
• 1/2 cup fresh mint leaves, finely chopped for a burst of freshness
• 1 cup dark chocolate chips, because more chocolate is always the answer

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan like you’re preparing for a chocolate landslide.
2. In a large bowl, cream together the softened butter and granulated sugar until it’s lighter than your mood on a Friday.
3. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. Whisk together the cocoa powder, flour, baking soda, and salt in a separate bowl, because dry ingredients love their own space.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing is the enemy of fluffiness.
6. Fold in the chopped mint leaves and dark chocolate chips with the care of a cat burglar.
7. Pour the batter into the prepared pan and smooth the top with a spatula, because we’re going for elegance here.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, not gooey.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, unless you’re into warm cake crumbles.

Let this cake be the star of your next gathering, with its moist crumb, bold chocolate flavor, and refreshing mint undertones. Serve it with a scoop of vanilla ice cream for that classic combo, or dare to be different with a mint-infused whipped cream on top.

Peppermint Chocolate Cake

Every now and then, a dessert comes along that’s so delightfully decadent, it practically demands a standing ovation. Enter the Peppermint Chocolate Cake—a showstopper that’s as fun to make as it is to devour, with layers of rich chocolate and a refreshing peppermint twist that’ll have your taste buds dancing.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for that airy lightness
• 3/4 cup unsweetened cocoa powder, the darker the better for a deep chocolate flavor
• 2 cups granulated sugar, because sweetness is non-negotiable
• 1 1/2 tsp baking powder, to give it that perfect rise
• 1 1/2 tsp baking soda, because chemistry is delicious
• 1 tsp salt, to balance all that sweetness
• 2 large farm-fresh eggs, at room temperature for smoother mixing
• 1 cup whole milk, for richness that water just can’t provide
• 1/2 cup vegetable oil, to keep it moist
• 2 tsp pure vanilla extract, for that classic bakery aroma
• 1 cup boiling water, to intensify the chocolate flavor
• 1/2 cup crushed peppermint candies, for that festive crunch
• 1 cup heavy cream, whipped to stiff peaks for a cloud-like frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for an easy release.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and glossy.
4. Carefully stir in the boiling water with a spatula. The batter will be thin, but that’s exactly what you want for a moist cake.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. Once cooled, spread the whipped cream over the first cake layer, sprinkle with half of the crushed peppermint candies, then top with the second layer. Frost the top and sides with the remaining whipped cream and decorate with the rest of the peppermint candies.

Velvety chocolate layers meet a crisp peppermint finish in this cake, creating a texture contrast that’s nothing short of magical. Serve it chilled for a refreshing twist, or at room temperature to let the flavors truly shine. Either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Chocolate Mint Oreo Cake

Prepare to have your taste buds do a happy dance because this Chocolate Mint Oreo Cake is the stuff of dessert dreams! Packed with layers of minty freshness and chocolatey goodness, it’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 1/2 cups of all-purpose flour, sifted for that airy lightness
• 3/4 cup of unsweetened cocoa powder, the darker the better
• 1 1/2 teaspoons of baking powder, to give it that perfect rise
• 1/2 teaspoon of salt, to balance the sweetness
• 1 1/4 cups of granulated sugar, for that just-right sweetness
• 3 large eggs, farm-fresh and room temperature
• 3/4 cup of buttermilk, for a tender crumb
• 1/2 cup of vegetable oil, to keep it moist
• 2 teaspoons of pure vanilla extract, for that classic flavor
• 1/2 cup of boiling water, to intensify the chocolate
• 1 cup of crushed Oreo cookies, for that crunchy surprise
• 1/2 cup of finely chopped fresh mint leaves, for a burst of freshness
• 2 cups of heavy cream, whipped to stiff peaks
• 1/4 cup of powdered sugar, to sweeten the whipped cream
• 1 teaspoon of peppermint extract, for that cool minty kick

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for an easy release.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, salt, and granulated sugar until well combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water with a spatula. The batter will be thin, but that’s what makes the cake super moist.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. While the cakes cool, whip the heavy cream with powdered sugar and peppermint extract until stiff peaks form. Gently fold in the crushed Oreos and chopped mint.
8. Place one cake layer on your serving plate. Spread half of the mint Oreo whipped cream over it. Top with the second cake layer and spread the remaining cream on top.
9. Chill the cake for at least 1 hour before serving to let the flavors meld beautifully.

Now, this cake is a textural masterpiece—moist layers with a creamy, crunchy filling that’s minty fresh. Serve it with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Mint Chocolate Ganache Cake

So, you’ve decided to embark on the deliciously dangerous journey of making a Mint Chocolate Ganache Cake, huh? Brace yourself for a whirlwind of rich flavors and the inevitable compliments that will follow.

Ingredients

• 1 1/2 cups of all-purpose flour, sifted to avoid any lumpy surprises
• 3/4 cup of unsweetened cocoa powder, because we’re serious about our chocolate
• 1 1/2 teaspoons of baking powder, the unsung hero of fluffiness
• 1/2 teaspoon of salt, to keep things interesting
• 1 cup of granulated sugar, for that sweet, sweet life
• 2 large farm-fresh eggs, because happy eggs make a happy cake
• 3/4 cup of whole milk, full-fat for full flavor
• 1/2 cup of vegetable oil, the slick operator that keeps everything moist
• 2 teaspoons of pure vanilla extract, for that aromatic allure
• 1/2 cup of fresh mint leaves, finely chopped for a burst of freshness
• 1 cup of heavy cream, whipped into submission for the ganache
• 8 ounces of semi-sweet chocolate, chopped finely for a smooth ganache

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Trust us, you don’t want to skip this step unless you enjoy chiseling.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. This is where the magic begins.
3. In another bowl, beat the sugar and eggs until they’re lighter than your mood on a Friday. This should take about 2 minutes.
4. Gradually mix in the milk, vegetable oil, and vanilla extract to the egg mixture. Slow and steady wins the race here.
5. Fold the dry ingredients into the wet ingredients until just combined. Overmixing is the enemy of fluffy cakes.
6. Stir in the finely chopped mint leaves. They’re not just for garnish; they’re the soul of this cake.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. No one likes a soggy bottom.
8. While the cake cools, make the ganache by heating the heavy cream until it’s just about to boil, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring until smooth.
9. Once the cake is completely cool, spread the ganache over the top. Patience is key here; rushing will only lead to a ganache disaster.

And just like that, you’ve created a masterpiece that’s as refreshing as a cool breeze on a hot summer day. The mint adds a playful kick to the rich chocolate, making each bite a delightful contrast of flavors. Serve it with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is—because let’s be honest, it’s perfect either way.

Chocolate Mint Cheesecake

Absolutely irresistible, this Chocolate Mint Cheesecake is the love child of your favorite after-dinner mint and the creamiest cheesecake you’ve ever dreamed of. It’s a decadent dessert that promises to be the showstopper at any gathering, or let’s be honest, a perfectly valid reason to treat yourself on a Tuesday night.

Ingredients

• 1 1/2 cups of finely crushed chocolate cookie crumbs (because texture is everything)
• 1/4 cup of melted unsalted butter (rich and golden)
• 24 oz of cream cheese (room temperature, for that smooth, lump-free bliss)
• 3/4 cup of granulated sugar (for just the right amount of sweetness)
• 3 large farm-fresh eggs (because quality matters)
• 1 tsp of pure peppermint extract (for that refreshing kick)
• 1/2 cup of semi-sweet chocolate chips (melted, for a velvety chocolate layer)
• 1 cup of heavy whipping cream (chilled, for peaks that stand tall)
• Green food coloring (a few drops, for that signature minty hue)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Tip: Lining the bottom with parchment paper ensures a flawless release.
2. Mix the chocolate cookie crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Tip: Use a flat-bottomed glass to compact the crust evenly.
3. Beat the cream cheese and sugar on medium speed until smooth, about 3 minutes. Tip: Scrape the bowl sides to incorporate all the goodness.
4. Add eggs one at a time, beating well after each addition. Stir in peppermint extract and green food coloring until uniformly minty.
5. Pour half the batter over the crust. Drizzle with melted chocolate, then top with remaining batter. Use a knife to swirl for a marbled effect.
6. Bake for 45-50 minutes until the edges are set but the center slightly jiggles. Cool in the oven with the door ajar for 1 hour to prevent cracking.
7. Whip the heavy cream to stiff peaks and dollop over the cooled cheesecake. Chill for at least 4 hours, preferably overnight.

Glory in the creamy, dreamy texture that contrasts beautifully with the crunchy crust, while the mint and chocolate play a tantalizing duet on your palate. Serve chilled with a sprinkle of chocolate shavings for an extra touch of elegance or straight from the fridge when no one’s watching.

Vegan Chocolate Mint Cake

Buckle up, sweet tooths and herbivores alike, because we’re about to dive into a dessert that’s so decadently minty and chocolaty, you’ll forget it’s vegan. This cake is the love child of your favorite after-dinner mint and a rich chocolate cake, and it’s here to make your taste buds dance.

Ingredients

• 1 1/2 cups of silky smooth all-purpose flour
• 1 cup of granulated sugar, because life should be sweet
• 1/3 cup of unsweetened cocoa powder, as dark as midnight
• 1 tsp of baking soda, the unsung hero of fluffiness
• 1/2 tsp of salt, to balance the sweetness
• 1 cup of cold water, for that perfect batter consistency
• 1/4 cup of melted coconut oil, rich and fragrant
• 2 tsp of pure vanilla extract, for that warm, inviting aroma
• 1 tbsp of apple cider vinegar, the secret to a tender crumb
• 1/2 cup of fresh mint leaves, finely chopped for a burst of freshness
• 1 cup of dairy-free chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with a whisper of coconut oil.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they’re as united as a boy band.
3. Add the water, coconut oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until the batter is smoother than a jazz playlist.
4. Fold in the chopped mint leaves and chocolate chips with the care of a gardener tending to their prized roses.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out cleaner than a whistle.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, because patience is a virtue (and also prevents burns).

This cake is a textural dream—moist, fluffy, with little pockets of melted chocolate and a refreshing minty zing. Serve it with a dollop of coconut whipped cream and a sprinkle of cocoa powder for an Instagram-worthy finish that tastes as good as it looks.

Gluten-Free Chocolate Mint Cake

Now, who said gluten-free desserts can’t be decadently delicious? Dive fork-first into this Gluten-Free Chocolate Mint Cake, where rich chocolate and refreshing mint collide in a symphony of flavors that’ll make your taste buds do a happy dance. Perfect for those with dietary restrictions or anyone who just loves a good cake, this recipe is a game-changer.

Ingredients

• 1 1/2 cups almond flour, finely ground for a smooth texture
• 3/4 cup cocoa powder, unsweetened and rich in flavor
• 1 tsp baking soda, for that perfect rise
• 1/2 tsp sea salt, finely ground to enhance all flavors
• 3 large farm-fresh eggs, at room temperature
• 1 cup coconut sugar, for a subtly sweet touch
• 1/2 cup coconut oil, melted and slightly cooled
• 2 tsp pure peppermint extract, for that refreshing kick
• 1 cup full-fat coconut milk, creamy and luxurious
• 1 tbsp apple cider vinegar, to react with baking soda

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil, ensuring every nook is covered to prevent sticking.
2. In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until fully combined and lump-free.
3. In a separate bowl, beat the eggs and coconut sugar together until light and fluffy, about 3 minutes. Tip: Room temperature eggs blend more smoothly, ensuring a uniform batter.
4. Gradually mix in the melted coconut oil and peppermint extract into the egg mixture, stirring until just combined.
5. Alternately add the dry ingredients and coconut milk to the wet ingredients, starting and ending with the dry. Mix until just combined to avoid overworking the batter.
6. Quickly stir in the apple cider vinegar to activate the baking soda, then immediately pour the batter into the prepared pan. Tip: The vinegar reaction helps the cake rise, so don’t let the batter sit too long after adding it.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes to prevent overbaking.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this cake is a moist, chocolatey delight with a cool mint finish that’s irresistibly refreshing. Serve it with a dollop of coconut whipped cream and a sprinkle of cocoa powder for an extra touch of elegance, or enjoy it as is for a simple yet satisfying treat.

Chocolate Mint Bundt Cake

Ever had one of those days where only chocolate will do, but you’re also craving something fresh? Enter this Chocolate Mint Bundt Cake, a decadent yet refreshing twist on the classic that’ll have you sneaking slices straight from the pan.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 2 cups granulated sugar, because we’re not skimping on sweetness
• 4 large eggs, farm-fresh and ready to bind
• 1 tsp pure vanilla extract, for that warm, aromatic kick
• 3 cups all-purpose flour, sifted to avoid any lumpy disappointments
• 1/2 cup cocoa powder, rich and dark for maximum chocolatey depth
• 1 tsp baking powder, the unsung hero of rise
• 1/2 tsp baking soda, to keep things light and fluffy
• 1/2 tsp salt, to balance the sweetness
• 1 cup buttermilk, for a tender crumb that melts in your mouth
• 1/2 cup fresh mint leaves, finely chopped for a burst of freshness
• 1 cup chocolate chips, because more chocolate is always the answer

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. This is where the magic starts, so don’t rush it.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly, preventing a curdled look.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Tip: This method ensures a uniform batter without overmixing.
5. Fold in the chopped mint and chocolate chips, distributing them evenly for pockets of minty freshness and gooey chocolate in every bite.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Tip: Ovens vary, so start checking at 40 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This patience-testing step ensures your cake doesn’t fall apart.

Perfectly moist with a tender crumb, this cake is a chocolate lover’s dream with a refreshing mint twist. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Mint Chocolate Mousse Cake

Zesty and zippy, this Mint Chocolate Mousse Cake is the dessert equivalent of a cool breeze on a hot summer day—refreshing, indulgent, and utterly irresistible. Perfect for when you want to impress without the stress, this cake is a showstopper that whispers ‘I slaved all day’ when, in reality, it’s a breeze to whip up.

Ingredients

• 1 1/2 cups of finely crushed chocolate wafer cookies
• 1/2 cup of melted unsalted butter, rich and golden
• 1 1/2 cups of heavy cream, cold and luscious
• 1/4 cup of powdered sugar, light as a cloud
• 1 tsp of pure peppermint extract, boldly refreshing
• 8 oz of semi-sweet chocolate, finely chopped for smooth melting
• 3 large eggs, farm-fresh and room temperature
• 1/4 tsp of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix the crushed chocolate wafer cookies with the melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to create an even crust.
3. Bake the crust for 10 minutes, then let it cool completely on a wire rack. Tip: Chilling the crust in the fridge for 10 minutes can help it set faster.
4. In a large bowl, whip the cold heavy cream and powdered sugar to stiff peaks. Gently fold in the pure peppermint extract. Set aside.
5. Melt the finely chopped semi-sweet chocolate in a double boiler or microwave, stirring until smooth. Let it cool slightly.
6. Separate the farm-fresh eggs, adding the yolks to the melted chocolate one at a time, stirring well after each addition. Whisk in the salt.
7. In another bowl, beat the egg whites until stiff peaks form. Carefully fold into the chocolate mixture, then gently fold in the whipped cream until no streaks remain.
8. Pour the mousse over the cooled crust, smoothing the top with a spatula. Chill in the refrigerator for at least 4 hours, or overnight for best results. Tip: For an extra smooth top, run a hot knife around the edge before releasing the springform.
9. Serve chilled, garnished with fresh mint leaves or a drizzle of melted chocolate for that Instagram-worthy finish. Tip: Let the cake sit at room temperature for 10 minutes before serving to enhance the flavors.

This Mint Chocolate Mousse Cake is a textural dream—creamy mousse meets crunchy crust in every bite, with the cool mint playing off the deep chocolate notes. Try serving it with a side of raspberry coulis for a tangy contrast that’ll have your taste buds dancing.

Chocolate Mint Ice Cream Cake

Unbelievably, this Chocolate Mint Ice Cream Cake is the hero your summer desserts have been waiting for—cool, creamy, and packed with enough minty freshness to make your taste buds do a happy dance.

Ingredients

• 1.5 cups of finely crushed chocolate cookies (think rich, dark, and decadent)
• 1/2 cup of melted unsalted butter (go for the golden, creamy kind)
• 1.5 quarts of premium mint chocolate chip ice cream (softened just enough to spread)
• 1 cup of heavy whipping cream (cold, for that perfect peak)
• 1/4 cup of powdered sugar (fine as snow)
• 1 tsp of pure vanilla extract (the good stuff)
• 1/2 cup of mini chocolate chips (tiny, but mighty in flavor)

Instructions

1. Preheat your oven to 350°F—because every great cake starts with a little heat.
2. Mix the crushed chocolate cookies and melted butter in a bowl until it resembles wet sand. Tip: Use a food processor for crumbs so fine, they’ll make your heart skip a beat.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely. This is your cake’s foundation—make it strong.
4. Spread the softened mint chocolate chip ice cream over the cooled crust. Smooth the top with a spatula dipped in hot water for a sleek finish. Tip: Work quickly to prevent melting.
5. Freeze the cake for at least 4 hours, or until the ice cream is firm. Patience is key here—good things come to those who wait.
6. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This is your cloud-like topping—fluffy and light.
7. Spread the whipped cream over the frozen ice cream layer and sprinkle with mini chocolate chips. Tip: For extra flair, use a piping bag to decorate the edges.
8. Freeze for another 2 hours before serving. This ensures every slice is as perfect as the last.

Mmm, imagine slicing into this masterpiece—the crunch of the chocolate crust, the smooth minty ice cream, and that fluffy whipped cream topping. Serve it up with a drizzle of chocolate sauce or a sprinkle of fresh mint leaves for that Instagram-worthy finish.

Chocolate Mint Pound Cake

Buckle up, buttercups, because we’re about to dive into a dessert that’s as refreshing as a cool breeze on a hot summer day—Chocolate Mint Pound Cake. This isn’t just any cake; it’s a moist, rich, and minty masterpiece that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 cup unsalted butter, room temperature (because nobody likes a cold shoulder)
• 2 cups granulated sugar, because sweetness is non-negotiable
• 4 large farm-fresh eggs, because the better the egg, the better the cake
• 1 tsp pure vanilla extract, for that hint of sophistication
• 1/2 tsp peppermint extract, for a refreshing kick
• 3 cups all-purpose flour, sifted (no lumps allowed)
• 1/2 tsp baking powder, the unsung hero of rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup whole milk, for moisture that lasts
• 1/2 cup cocoa powder, for that deep, chocolatey goodness
• 1/2 cup chocolate chips, because more chocolate is always the answer

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray. Tip: A well-greased pan means your cake will slide out like a dream.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This is where the magic starts.
3. Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly, preventing a curdled look.
4. Stir in the vanilla and peppermint extracts, mixing until just combined.
5. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Gradually add this to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Tip: This method ensures a perfectly tender crumb.
6. Fold in the chocolate chips, because surprises are always welcome.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

This Chocolate Mint Pound Cake is a textural dream—moist, dense, and packed with pockets of melty chocolate. The mint adds a refreshing twist that makes it perfect for summer gatherings. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Mint Chocolate Marble Cake

Venture into the realm of baking with a twist that’ll make your taste buds dance—the Mint Chocolate Marble Cake. This delightful concoction is like a party in your mouth, where mint and chocolate RSVP ‘yes’ to every bite, creating a symphony of flavors that’s anything but ordinary.

Ingredients

• 1 1/2 cups of all-purpose flour, as fluffy as a cloud
• 1 cup of granulated sugar, sweet as your grandma’s love
• 1/2 cup of unsalted butter, softened to room temperature
• 2 large eggs, farm-fresh and ready to bind
• 1 tsp of pure vanilla extract, for that whisper of warmth
• 1/2 cup of whole milk, creamy and rich
• 1/4 cup of cocoa powder, dark and mysterious
• 1/2 tsp of peppermint extract, for that cool kick
• Green food coloring, just a drop to bring the minty vibe to life
• 1 tsp of baking powder, the unsung hero of rise
• 1/4 tsp of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C), because every great cake starts with the right temperature.
2. In a large bowl, cream together the softened butter and granulated sugar until it’s lighter than your mood on a Friday.
3. Beat in the eggs one at a time, then stir in the vanilla extract like you’re mixing in secrets.
4. Combine the flour, baking powder, and salt in another bowl, whisking them together like you’re conducting a mini orchestra.
5. Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined—overmixing is the enemy of fluffiness.
6. Divide the batter in half. To one half, add the cocoa powder, stirring until it’s as dark as a moonless night.
7. To the other half, add the peppermint extract and a drop of green food coloring, mixing until it’s as vibrant as a spring meadow.
8. Drop spoonfuls of each batter into a greased loaf pan, then swirl with a knife to create a marbled effect—think Jackson Pollock, but edible.
9. Bake for 45-50 minutes, or until a toothpick comes out clean, because guessing games are for parties, not baking.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, unless you’re into crumbly disasters.

Perfectly moist with a playful swirl of mint and chocolate, this cake is a showstopper that’s as fun to look at as it is to eat. Serve it with a scoop of vanilla ice cream for a contrast that’s cooler than the other side of the pillow.

Chocolate Mint Angel Food Cake

Yikes! If you thought angel food cake couldn’t get any more heavenly, wait until you meet its chocolate mint soulmate. This fluffy, cloud-like delight is here to prove that light desserts can pack a punch of flavor, with a playful twist that’ll have you floating on air.

Ingredients

• 1 cup of superfine sugar, as fine as fairy dust
• 1 cup of cake flour, sifted like a soft snowfall
• 12 large egg whites, at room temperature and as fresh as a morning breeze
• 1 1/2 teaspoons of cream of tartar, the secret fluff agent
• 1/4 teaspoon of salt, just a pinch to balance the sweetness
• 1 teaspoon of pure vanilla extract, for that whisper of warmth
• 1/2 teaspoon of peppermint extract, the cool kick
• 1/4 cup of unsweetened cocoa powder, dark and dreamy
• A few drops of green food coloring, for that whimsical minty hue

Instructions

1. Preheat your oven to 350°F, because perfection takes the right temperature.
2. In a bowl, whisk together the superfine sugar and cake flour, ensuring they’re as united as best friends.
3. In a separate, spotlessly clean bowl, beat the egg whites until they’re frothy, then add the cream of tartar and salt, continuing to beat until soft peaks form. Tip: A copper bowl can help stabilize the egg whites for even fluffier peaks!
4. Gradually add the sugar-flour mixture to the egg whites, folding gently to keep the air in. Think of it as tucking a cloud into bed.
5. Divide the batter in half. To one half, add the vanilla extract and green food coloring, mixing until evenly colored. To the other half, add the peppermint extract and cocoa powder, blending until smooth. Tip: Use a scale to divide the batter evenly for perfect layers.
6. Alternately spoon the two batters into an ungreased angel food cake pan, creating a marbled effect. Swirl lightly with a knife for a more dramatic look. Tip: Avoid overmixing to maintain those beautiful swirls.
7. Bake for 35-40 minutes, or until the top is golden and the cake springs back when lightly touched. Let it cool upside down to preserve its majestic height.

Delight in every slice of this Chocolate Mint Angel Food Cake, where the airy texture meets the bold flavors of chocolate and mint in a dance of lightness and richness. Serve it with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of elegance, or enjoy it as is, letting the flavors shine in their simple glory.

Chocolate Mint Cupcakes

Unbelievably, these Chocolate Mint Cupcakes are here to prove that your taste buds can indeed have the best of both worlds. Imagine biting into a cloud of chocolatey goodness, only to be greeted by a refreshing minty surprise that’s like a high-five for your mouth.

Ingredients

• 1 1/2 cups of all-purpose flour, as fluffy as a summer cloud
• 1 cup of granulated sugar, sweet enough to make your dentist frown
• 1/2 cup of unsweetened cocoa powder, darker than your favorite Netflix series
• 1 tsp of baking soda, the silent hero of fluffiness
• 1/2 tsp of salt, to keep things interesting
• 1 cup of water, because even cupcakes need hydration
• 1/3 cup of vegetable oil, slicker than a greased-up watermelon at a picnic
• 1 tbsp of white vinegar, for that unexpected twist
• 1 tsp of pure vanilla extract, because imitation is the sincerest form of flattery but we’re not about that life
• 1/2 tsp of peppermint extract, for that cool, refreshing kick
• 1 cup of powdered sugar, because we’re not monsters—we like it sweet
• 2 tbsp of milk, as fresh as the morning dew
• A few drops of green food coloring, to make these cupcakes as vibrant as your personality

Instructions

1. Preheat your oven to 350°F (175°C), because good things come to those who bake.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until they’re more united than a boy band.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smoother than a jazz saxophonist.
4. Divide the batter evenly among 12 cupcake liners, because sharing is caring.
5. Bake for 20-25 minutes, or until a toothpick comes out cleaner than your kitchen after a deep clean.
6. While the cupcakes cool, whip up the mint frosting by beating together the powdered sugar, milk, peppermint extract, and green food coloring until it’s fluffier than a Pomeranian.
7. Once the cupcakes are cooler than the other side of the pillow, frost them generously with the mint frosting.
8. For an extra touch of elegance, sprinkle a little cocoa powder on top, because we’re fancy like that.

Velvety chocolate meets cool mint in these cupcakes, creating a symphony of flavors that’ll have you doing a happy dance. Serve them at your next gathering and watch as they disappear faster than your motivation to go to the gym.

Mint Chocolate Brownie Cake

Today is ‘2025-06-08 03:02:08.843234’, and if you’re anything like us, you’re probably dreaming about dessert right now. That’s where this Mint Chocolate Brownie Cake comes in—a decadent, fudgy masterpiece that’s here to make all your chocolatey dreams come true, with a refreshing minty twist that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 cup of unsalted butter, melted to silky perfection
• 2 cups of granulated sugar, because sweetness is non-negotiable
• 4 large farm-fresh eggs, beaten until just right
• 1 teaspoon of pure vanilla extract, for that hint of warmth
• 1 cup of all-purpose flour, sifted for that airy lightness
• 3/4 cup of cocoa powder, rich and deeply chocolatey
• 1/2 teaspoon of salt, to balance the sweetness
• 1/2 teaspoon of peppermint extract, for that cool, refreshing kick
• 1 cup of dark chocolate chips, because more chocolate is always better
• 1/2 cup of heavy cream, whipped to fluffy peaks
• A handful of fresh mint leaves, for garnish and a pop of color

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the melted butter and granulated sugar, stirring until the mixture is smooth and glossy.
3. Add the beaten eggs and vanilla extract to the bowl, mixing well to incorporate all the ingredients into a homogenous batter.
4. Sift in the all-purpose flour, cocoa powder, and salt, folding gently to avoid overmixing—this keeps the brownies fudgy, not tough.
5. Stir in the peppermint extract and dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan, using a spatula to smooth the top for an even bake.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached—this is the secret to perfect, gooey brownies.
8. While the brownie cake cools, whip the heavy cream until it forms soft peaks, then spread it over the top for a luxurious finish.
9. Garnish with fresh mint leaves for a refreshing contrast to the rich chocolate.

Mmm, just imagine slicing into this Mint Chocolate Brownie Cake—the dense, fudgy layers giving way to a cool, creamy topping, with the dark chocolate chips adding little bursts of intensity. Serve it chilled for a refreshing summer dessert, or warm it up slightly to make the chocolate even more melty and irresistible. Either way, it’s a showstopper that’s as fun to make as it is to eat.

Chocolate Mint Drip Cake

Mmm, imagine a cake so decadent, it’s like a chocolate mint patty decided to throw a party and invited all its sweetest friends. This Chocolate Mint Drip Cake is the life of the party, combining rich, velvety chocolate with a refreshing minty kick, all wrapped up in a visually stunning drip design that’s sure to make your taste buds dance.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for that cloud-like texture
• 2 cups granulated sugar, because sweetness is non-negotiable
• 3/4 cup unsweetened cocoa powder, the darker the better
• 1 1/2 tsp baking powder, for that perfect rise
• 1 1/2 tsp baking soda, because chemistry is delicious
• 1 tsp salt, to balance the sweetness
• 2 large farm-fresh eggs, at room temperature for smooth blending
• 1 cup whole milk, creamy and rich
• 1/2 cup vegetable oil, for moisture that lasts
• 2 tsp pure vanilla extract, for that aromatic depth
• 1 cup boiling water, to unlock the cocoa’s full potential
• 1/2 cup fresh mint leaves, finely chopped for a burst of freshness
• 1 cup heavy cream, whipped to stiff peaks for the minty frosting
• 1/2 cup dark chocolate chips, melted for that irresistible drip

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for a foolproof release.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and glossy.
4. Carefully stir in the boiling water with a spatula. The batter will be thin, but that’s the secret to its moistness.
5. Fold in the chopped mint leaves, distributing them evenly throughout the batter.
6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cakes cool, whip the heavy cream until stiff peaks form. Spread between the cake layers and over the top.
9. Melt the dark chocolate chips and drizzle over the top of the cake, allowing it to drip down the sides for that show-stopping effect.

Zesty and refreshing, this cake is a textural dream with its moist crumb, creamy frosting, and glossy chocolate drip. Serve it chilled to enhance the minty freshness, or at room temperature for the chocolate flavors to shine. Either way, it’s a slice of heaven.

Chocolate Mint Roll Cake

Oh, buckle up, buttercup, because we’re about to dive into the world of desserts with a twist that’ll make your taste buds do a happy dance. Imagine the cool, refreshing zing of mint paired with the deep, decadent embrace of chocolate, all rolled up into one show-stopping cake. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 1 cup all-purpose flour, sifted to avoid any lumpy surprises
• 1/4 cup unsweetened cocoa powder, the darker the better for that intense chocolatey goodness
• 3/4 cup granulated sugar, because sweetness is non-negotiable
• 3 large farm-fresh eggs, at room temperature for optimal fluffiness
• 1/2 cup whole milk, for a touch of creamy richness
• 1/4 cup vegetable oil, to keep things moist and tender
• 1 tsp pure vanilla extract, for that classic, comforting aroma
• 1/2 tsp peppermint extract, to bring the cool factor
• 1 cup heavy whipping cream, chilled to perfection for the filling
• 1/4 cup powdered sugar, for a whisper of sweetness in the cream
• A pinch of salt, to balance the flavors like a pro

Instructions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring it’s as smooth as your dance moves.
2. In a large bowl, whisk together the sifted flour, cocoa powder, and salt until they’re more united than a boy band.
3. In another bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is as light and fluffy as a cloud.
4. Gently fold in the milk, vegetable oil, vanilla extract, and peppermint extract into the egg mixture, mixing just until combined to keep the airiness intact.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula as if you’re icing the cake of victory.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched, like a well-rested pillow.
7. While the cake is still warm, carefully roll it up with the parchment paper inside, starting from the short end, and let it cool completely on a wire rack. This step is crucial for a crack-free roll, so no rushing!
8. For the filling, whip the heavy cream and powdered sugar together until stiff peaks form, about 3-4 minutes, creating a cloud of creamy delight.
9. Unroll the cooled cake, spread the whipped cream evenly over the surface, then roll it back up without the parchment paper this time, sealing the deal on your masterpiece.
10. Chill the roll cake in the refrigerator for at least an hour before serving, allowing the flavors to mingle and the structure to set.

Kick back and admire your handiwork: a Chocolate Mint Roll Cake that’s as visually stunning as it is delicious. The cake is impossibly light and spongy, with a filling that’s creamy and cool, making each slice a perfect balance of flavors. Serve it with a dusting of cocoa powder or a drizzle of chocolate sauce for an extra touch of elegance, or just dive in as is—no judgment here!

Chocolate Mint Lava Cake

Get ready to dive fork-first into a dessert that’s as fun to make as it is to devour! This Chocolate Mint Lava Cake is the perfect blend of gooey, chocolatey goodness with a refreshing minty twist that’ll have your taste buds doing a happy dance.

Ingredients

• 1/2 cup of high-quality dark chocolate, chopped into small, melty pieces
• 1/4 cup of unsalted butter, plus a smidge more for greasing
• 1/2 cup of granulated sugar, because sweet is the name of the game
• 2 large farm-fresh eggs, at room temperature for that perfect blend
• 1/4 cup of all-purpose flour, sifted to avoid any lumpy surprises
• 1/2 teaspoon of pure peppermint extract, for that cool, refreshing kick
• A pinch of salt, to balance the sweetness like a pro

Instructions

1. Preheat your oven to 425°F (220°C) and generously grease two 6-ounce ramekins with butter, ensuring your cakes will slide out effortlessly.
2. In a microwave-safe bowl, melt the dark chocolate and 1/4 cup of butter together in 30-second bursts, stirring until smooth and glossy.
3. Whisk in the sugar until fully incorporated, then add the eggs one at a time, blending well after each addition for a silky batter.
4. Gently fold in the sifted flour, peppermint extract, and salt, mixing just until combined to keep the texture light and airy.
5. Divide the batter evenly between the prepared ramekins, then bake for 12-14 minutes until the edges are set but the center is delightfully jiggly.
6. Let the cakes rest for 1 minute before carefully inverting them onto plates, revealing the molten minty chocolate center.

Rich, velvety, and with a surprise minty zing, these lava cakes are best served warm with a scoop of vanilla ice cream melting seductively over the top. Or, for an extra touch of whimsy, garnish with a sprig of fresh mint and a dusting of powdered sugar for that Instagram-worthy finish.

Conclusion

We hope this roundup of 20 Delicious Choc Mint Cake Recipes has inspired your next baking adventure! Each recipe offers a unique twist on the classic flavor, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the chocolatey, minty joy. Happy baking!