Midnight Mint Chocolate Cake

Posted on Apr 24 2012 - 9:54am by Barry C. Parsons

Midnight Mint Chocolate Cake – a dark chocolate easy-to-make scratch cake with layers of peppermint flavoured buttercream frosting and a chocolate glaze finish. 

Midnight Mint Chocolate Cake

Midnight Mint Chocolate Cake

This Midnight Mint Chocolate Cake came about as the result of me I recently asking our followers over on our rapidly growing Facebook Page (Like our page Here) to suggest a new flavor combination for a layer cake. They came up with some very interesting ideas, more of which I may try later.

One very obvious combination several commenters and emailers suggested was chocolate mint and I suddenly realized I had never tried this flavor in a cake since I was a kid, experimenting in the kitchen. So as a return to my experimental youth, I decided a chocolate mint cake it would be and this was an utterly delicious success.

If you are a chocolate mint lover, this is going to be one dangerous cake to have around…irresistible!

Midnight Mint Chocolate Cake

Midnight Mint Chocolate Cake

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Midnight Mint Chocolate Cake
Midnight Mint Chocolate Cake
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hrs 15 mins
This Midnight Mint Chocolate Cake is a delicious combination of dark chocolate cake and creamy mint frosting with a chocolate mint glaze to beautifully finish it.
Course: Cake/Dessert, Dessert
Cuisine: North American
Servings: 12 or more servings
Author: Barry C. Parsons
For the cake batter
  • 2 cups sugar
  • 2 cups all purpose flour
  • ¾ cup cocoa
  • 2 tsp . baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup soured milk milk plus 1 tbsp lemon juice or vinegar
  • 1 cup black coffee
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
For the mint frosting
  • 8 cups icing sugar (i.e. powdered sugar / confectioners sugar)
  • 1 cup vegetable shortening
  • 1 cup butter
  • 1 tbsp mint extract NOT artificial mint flavoring
  • tbsp Approximately 6 milk
For the chocolate ganache glaze
  • 1 cup semi-sweet chocolate chips
  • ¼ cup whipping cream
  • 2 tsp mint extract
To prepare the cake batter
  1. Combine all cake batter ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
  2. Pour into 2 greased and floured 8 or 9 inch cake pans.
  3. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
  4. Cool completely on a wire rack.
  5. When completely cooled, split the two layers horizontally with a serrated bread knife to make 4 layers.
To prepare the mint frosting
  1. Using an electric mixer on low, mix the butter and icing sugar together until the butter and shortening break up and get evenly dispersed throughout the sugar in small pieces. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter or shortening lumps in your frosting.
  2. Add the mint extract and a couple of tbsp milk. Add more as needed to bring the frosting to a creamy, spreadable consistency. Both of these liquid measures can be adjusted. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use you own judgement here. The mint extract can be adjusted to your own taste. Add more if you want a more intense mint flavor.
  3. When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.
  4. Frost the middle and sides evenly with the frosting and chill the cake for several hours before adding the chocolate ganache glaze.
To make the chocolate ganache glaze
  1. In a double boiler melt together the chocolate chips, whipping cream and mint extract.
  2. Stir this mix constantly and get it off the heat as soon as the chocolate is melted. You do not want this mixture hot but just luke warm; as close to the melting point as possible. Let it cool down if it gets too hot.
  3. Working as quickly as you can, ( a lazy susan is a big help if you have onpour the ganache directly in the center of the cake, and then using an icing spatula spread it evenly over the top of the cake, letting it drip off the sides.
  4. For butter and/or shortening based frostings like this, I do store the cake in the refrigerator but take it out at least an hour before serving to let the frosting warm up to room temperature. Cold frosting is too hard and letting the cake warm up allows this frosting to return to the creamy texture it is meant to have.

23 Comments so far. Feel free to join this conversation.

  1. Anonymous April 24, 2012 at 10:16 am - Reply

    I’m going to make this in two weeks for a friends’ birthday. It looks SO GOOD! Thank you!

  2. Anonymous April 24, 2012 at 11:26 am - Reply

    yes…a question? vegetable shortening in your frosting…like liquid canola oil???

    • Barry C. Parsons April 28, 2012 at 12:34 pm - Reply

      OMG NO! Don’t use canola oil! Vegetable shortening is sold in blocks like butter.

  3. Beth April 24, 2012 at 12:26 pm - Reply

    Wuow il est magnifique ce cake, sont visuel et superbe, bravo!


  4. Aimee April 24, 2012 at 8:01 pm - Reply

    This is one gorgeous looking cake!
    Aimee @ ShugarySweets

  5. Easy Food Recipes April 25, 2012 at 11:49 am - Reply

    It Looks amazing 🙂

  6. Paula April 25, 2012 at 2:23 pm - Reply

    What a gorgeous looking cake. If the mint frosting didn’t send it over the edge of delicious, then that coating of chocolate ganache surely did!

  7. Kellie April 25, 2012 at 11:09 pm - Reply

    oh my goodness, this looks ah-mazing! can’t wait to try!!

  8. Aga w kuchni June 2, 2012 at 12:46 pm - Reply

    delicious 🙂

  9. Anonymous June 12, 2012 at 11:56 am - Reply

    Vegetable shortening is like impossible to get your hands on in Denmark, can anything else be used? 🙁

    Btw, amazing looking cake!

    • Barry C. Parsons July 8, 2012 at 12:15 pm - Reply

      I’d just use all butter in that case. Unsalted if possible.

  10. Anonymous June 15, 2012 at 9:39 pm - Reply

    Am going to try this for fathers day let c how it comes out

  11. ISOcampus 22000 Food Safety July 3, 2012 at 9:53 am - Reply

    Awesome mint chocolate cake! I can’t wait to make this and popped it up in the oven.

  12. Cassie D. November 18, 2012 at 8:22 pm - Reply

    I hope to make this soon, but is there anything I could use as a substitute for the coffee?

  13. Barry C. Parsons November 18, 2012 at 8:24 pm - Reply

    Instead of coffee, use more milk,

  14. Kelly and Lechelle April 3, 2013 at 12:23 am - Reply

    I apologize for having such an ignorant questions, but what is sour milk? Do I buy it like that or make it?

    • Anonymous February 21, 2014 at 12:12 am - Reply

      It’s not a dumb question. Sour milk is something you make and it is easy to make by taking something acidic like lemon juice or vinegar and adding it to a cup of milk. The milk turns thick and clumpy like sour or spoiled milk. It is used often in place of buttermilk.

  15. Barry C. Parsons April 15, 2013 at 4:53 pm - Reply

    As it states in the recipe just add the lemon juice or vinegar to the milk.

  16. Chris January 20, 2014 at 9:58 pm - Reply

    Making this right now with my 12 yr. old son, who wanted to make a ‘legit’ cake (which means a cake not made from a box, I guess). We just put the cakes in the oven, and honestly, could have just eaten the batter…it’s THAT good! We’re very anxious for them to be done. We plan on eating it tonight for dessert. Thanks for the AWESOME recipe!!!

  17. Lauren July 30, 2014 at 3:04 am - Reply

    I made this cake for my husbands 40th birthday. It took awhile but it was so worth it! Yuuummmm. I followed the recipe exactly.

  18. Mani February 16, 2015 at 1:35 pm - Reply

    Lovely recipe. I wish you could give us the measures in metric conversion.

    • Barry C. Parsons March 25, 2015 at 5:12 pm - Reply

      Too time consuming I’m afraid to convert 1400 recipes. Equivalents are easily found online.

  19. coolcake.in April 1, 2016 at 7:25 am - Reply

    The name Mint chocolate deserves it… nice name.

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