★★★★★

Chocolate Cake with Mint Chocolate Chip Frosting

This is not your average chocolate cake recipe! A layer of frosting reminiscent of mint chocolate chip ice cream covers a moist cocoa filled cake.

Chocolate cake covered in mint chocolate chip frosting and chocolate ganache on a white cake stand.

You can’t go wrong with chocolate cake.

And this chocolate cake with mint chip frosting may have been one of the very best chocolate cakes I have ever eaten. I may have eaten nearly a fourth of this cake on my own.

I know my way around a chocolate cake recipe by now. But I’d never made a chocolate cake quite like this before.

The frosting on this cake tastes like melted mint chocolate chip ice cream.

The moist and rich chocolate cake with the mint chip buttercream frosting already had me in the palm of its hand. Then, the decadent layer of chocolate ganache sent me straight to chocolate lover’s paradise.

You’re welcome to join me. We have chocolate.

I stuck with the ice cream theme and arranged this cake to resemble a mint chocolate chip sundae, cherry and all. If you love mint and chocolate together, you HAVE to try this chocolate cake recipe!

Ingredients Needed

To achieve mint chocolate nirvana, you start by making a layer of chocolate cake.

Here’s what you need to make the chocolate cake:

{Ingredients at a glance; scroll down for amounts and full recipe]

  • All purpose flour
  • Eggs
  • Butter – softened first; unsalted is my preference but salted butter will work too.
  • Sugar
  • Cocoa powder – Dutch processed if possible and always unsweetened
  • Brewed coffee – Cooled to room temperature
  • Milk
  • Baking soda
  • Baking powder
  • Salt
Thick slice of chocolate layer cake with mint chocolate chip frosting tinted green and covered in chocolate ganache. Served on a white square dessert plate with fresh cherries.

How to make chocolate cake:

STEP 1. Line two 9 inch cake pans with parchment paper then lightly grease and flour both (or use my homemade cake release). In a medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside.

STEP 2. In measuring cup, mix coffee and milk together. Set aside.

STEP 3. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (I do about 3 additions of each).

STEP 4. Pour cake batter into the two prepared pans. Bake in a 350 degree oven for about 25 minute or until a toothpick inserted in the center of each comes out clean. Remove and allow to cool about 10 minutes before removing from pans.

While the cakes are cooling, prepare the frosting and ganache.

How to Make Mint Chocolate Chip Frosting

For that cool and creamy mint frosting you need:

  • Butter – Don’t forget to let it soften first so it’s easier to beat.
  • Powdered sugar
  • Peppermint extract
  • Milk
  • Dark chocolate chunks – I used the 62% cocoa chunks. It gives the frosting a depth of chocolate flavor that pairs beautifully with the mint!
  • Green food coloring
  • Maraschino cherry – Optional but adds a satisfying finishing touch and pop of red color!

To make the frosting:

STEP 1. Pulse the dark chocolate chunks in a food processor until they turn into small bits (not powder)! Set aside.

STEP 2. In a mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Remove one or two scoops of frosting, and set aside. You’ll use these to look like the whipped cream on the cake.

Add in extract and food coloring gel to remaining frosting. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate.

Chocolate cake with mint chip frosting and chocolate ganache. On a white cake plate and topped with a cherry.

Assembling the cake

Frost the first layer of the chocolate cake using a rubber spatula or your favorite frosting utensil. Place the second layer on top of the first.

Completely frost sides and top of cake. With remaining green frosting, scoop several scoops on top of cake to look like ice cream! Cute, right?

With the reserved white frosting, place in a pastry bag or ziploc bag with a corner cut out. Set this aside until the final step.

There’s one last step: Chocolate ganache

Ganache Recipe

Ingredients for the chocolate ganache:

  • Heavy cream
  • Semi sweet chocolate chips
  • Peppermint extract

To make the ganache, heat the cream in a sauce pan over medium heat. Bring to a boil and immediately remove from heat.

Now, pour chocolate chips into a food processor and slowly add in the hot cream and extract. Process chocolate and cream for about 2-3 minutes until completely combined.

Finally, pour all that chocolate over your frosted cake. Add your reserved white frosting to look like whipped cream. Place a cherry on top and enjoy!

Slice of chocolate cake on a white plate, with full size cake in background. Cake topped with mint chocolate chip frosting.

Tips and Tricks

  • Don’t stress about the assembly. I love the look of decorating this like a mint chocolate chip sundae but if you like, you can also just frost it like a regular cake and drizzle the ganache over it. It will still look and taste amazing!
  • The gel food dye works best for this cake. The liquid dyes or natural substitutes won’t be quite the same.
  • Be sure to use Peppermint Extract, not mint. Mint will taste like spearmint toothpaste.

More Cake recipes

Yield: 16 servings

Chocolate Cake with Mint Chip Frosting

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes

This is not your average chocolate cake recipe! A layer of frosting reminiscent of mint chocolate chip ice cream covers a moist cocoa filled cake.

Ingredients

FOR THE CAKE:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 9 Tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup brewed coffee, cooled
  • 1/2 cup milk

FOR THE FROSTING:

  • 1 cup butter, softened
  • 8 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 1/2 cup milk plus 2 Tbsp
  • 11 oz dark chocolate chunks (62%cacao)
  • 1/8 tsp green food coloring gel
  • 1 maraschino cherry

FOR THE GANACHE:

  • 3/4 cup heavy cream
  • 1 1/2 cup semisweet chocolate morsels
  • 1/4 tsp peppermint extract

Instructions

  1. In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside.
  2. In measuring cup, mix coffee and milk together. Set aside.
  3. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (I do about 3 additions of each).
  4. Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
  5. For frosting, in food processor, pulse dark chocolate until small bits (not powder)! Set aside.
  6. In mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Remove one or scoops of frosting, to look like the whipped cream on the cake. Add in extract and food coloring gel to remaining frosting. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate.
  7. Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake. With remaining green frosting, scoop several scoops on top of cake to look like ice cream.
  8. With the reserved white frosting, place in ziploc bag and cut of corner. Pipe onto top of cake to resemble whipped cream.
  9. For the ganache, heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. In food processor, pour chocolate chips and slowly add in hot cream and extract. Process chocolate and cream for about 2-3 minutes until completely combined. Pour over chocolate cake and top with a cherry. Enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 731Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 84mgSodium: 328mgCarbohydrates: 108gFiber: 3gSugar: 91gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

It’s impossible to look at this Chocolate Cake with Mint Chip Frosting and not “ooh” and “ahh” over it. The taste is even better!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 4, 2020

Comments & Reviews

  1. Do you make a hot cocoa cake as well. I think it has ganache and some kind of marshmallow frosting or something like that. Thank you.

  2. This cake is out of this world! The flavor combination is my family’s favorite of all the cakes I make. It’s so cute too!

  3. This was simply delicious!!! I changed the recipe to cupcakes since that is easier for my family when I made it for Father’s Day and everyone devoured it! I did add a little extra peppermint extra and green food coloring since neither were strong enough for our tastes. I also made it gluten free by replacing the flour with Better Batter and no one could tell the difference. All in all though, this recipe is 100%!! Make it NOW!

  4. I just want to say I am very new to blogging and site-building and really liked you’re blog. Most likely I’m going to bookmark your blog post . You actually have impressive articles. Cheers for sharing with us your blog site.

    1. I myself would use a deep chocolate cake mix because I dont want coffee in my cake and why not use andes mints instead of the dark chocolate chunks? Thank you. Also I will make your cake release.

      1. The coffee just enhances the chocolate flavor, doesn’t make it taste like chocolate. And you can certainly use Andes if you prefer 🙂

  5. This looks delicious! I will be making your cake this week for a baby shower at work! The mother-to-be loves mint chocolate desserts! Hopefully I can pull it off! 🙂

  6. I was just searching for this information for a while. After six hours of continuous Googleing, at last I got it in your website. I wonder what’s the lack of Google strategy that don’t rank this type of informative websites in top of the list. Usually the top web sites are full of garbage.

  7. I made this today for my husband’s birthday. It was amazing! Thank you so much for the recipe! It turned out perfectly.

  8. My kids would flip for this — major mint chocolate chip fanatics!

    This week’s “A Little Birdie Told Me…” feature theme is Peppermint, so look for your post to be included in the yummy lineup!

    Jenn

  9. I love the way this cake looks! In fact I love all your recipes. I however do not like coffee flavor any suggestions on replacing the coffee or just leave it out?
    Candice

  10. Typing as I drool…just shared your cake pic w/my hubs. We’re lovin’ it. haha! Your son is adorable too. I’m off to become your newest follower! 🙂

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