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March 11, 2015 · 24 Comments

Flourless Chocolate Mint Layer Cake

Cakes & Pies· Gluten-Free· Holidays

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Flourless Chocolate Mint Layer Cake is a three layer, gluten free chocolate cake with mint buttercream frosting, chocolate ganache and Andes mint candies on top.

Flourless-Chocolate-Mint-Layer-Cake-3

I love chocolate mint! Do you love chocolate mint? I think I’ve mentioned before how much I love all things mint flavored. And when you pair it with chocolate, oh my. It’s the best!

Even better, this cake is gluten free. I didn’t even have to tell you that because you would never even know when you cut into this luscious show stopper. The fact that it’s gluten free is surprising. It’s just a completely delicious dessert!

Flourless-Chocolate-Mint-Layer-Cake-2

It’s almost St. Patrick’s Day and this would be a perfect cake for the all things green holiday!

Flourless-Chocolate-Mint-Layer-Cake-Slice-1

Three layers of moist, flourless chocolate cake with a creamy mint buttercream frosting, topped with chocolate ganache, more frosting and Andes mints. This Flourless Chocolate Mint Layer Cake is sure to please!

Egg

Start by beating 6 eggs and 1 cup of sugar with an electric mixer at high speed for about 5 minutes. It should be pale in color like this when you’re done. Then you add vanilla, cocoa powder and a mixture of melted chocolate and butter. Mix until combined.

Here’s the Kitchenaid mixer I use (affiliate):

Batter-Spread

Baked-Cake

This was the first time I used silicone cake pans and I love them! The cakes baked evenly and came out of the pan so easily. You will need 3 (8″) cake pans for this recipe. Spray the pans with non-stick cooking spray, then divide the batter evenly into the 3 prepared pans. Bake the cakes at 350°F for 20-25 minutes. Let cool.

You can find the silicone cake pans here (affiliate):

Frosting-Cake

Make your mint buttercream (recipe follows) and spread a healthy amount between each layer. (I just said the word healthy and buttercream in the same sentence. Ha! Everything in moderation, people.)

Frosted-Cake

Reserve about 1 1/2 cups of frosting for decoration, then continue frosting cake on top and sides. It’s helpful to use a rotating cake turntable. I couldn’t find mine, so I cleared off one of my spice turntables and put the cake on that. It’s not very pretty but it did the job!

Once it’s frosted, stick it in the fridge to chill while you make the ganache.

Flourless-Chocolate-Mint-Layer-Cake-Top

To make the ganache, melt your chocolate chips and butter in the microwave at 50% power, stirring every 30 seconds, until chips are completely melted. Stir until thoroughly combined.

Flourless-Chocolate-Mint-Layer-Cake-1

Take cake out of the refrigerator and pour ganache over the top. Push it to the edge until it starts to drip down the sides. Use a pastry bag fitted with a 1M pastry tip to pipe swirls of buttercream on the top of cake. Place an Andes mint on top of each swirl.

You can find the pastry bags here (affiliate):

You can find the 1M pastry tip here (affiliate):

Flourless-Chocolate-Mint-Layer-Cake-4

I think it’s best to refrigerate the cake for a couple hours. But if you’re like me and you can’t wait, this is what the cake will look like if you cut into it without refrigerating it first. Not bad and it is so good! But if you want a perfect looking slice of cake, stick it in the fridge first.

Flourless-Chocolate-Mint-Layer-Cake-Slice-2

Here’s your nice and perfect slice after refrigeration. Pretty! And so minty good!

Enjoy!

Print Recipe
4 from 2 votes

Flourless Chocolate Mint Layer Cake

Servings: 10 servings

Ingredients

  • For the Cake
  • 1 cup 226g unsalted butter
  • 1 1/2 cups 255g semi-sweet chocolate chips (good quality)
  • 6 eggs room temperature
  • 1 cup 210g sugar
  • 1 tablespoon vanilla
  • 3/4 cup 75g cocoa powder
  • 1 teaspoon salt
  • For the Mint Buttercream
  • 1 1/2 cups 339g unsalted butter, softened
  • 6 cups 678g powdered sugar
  • 6-8 tablespoons heavy cream
  • 1 1/2 teaspoons mint extract
  • 6-7 drops of green food coloring
  • For the Ganache
  • 1 1/2 cups 255g semi-sweet chocolate chips
  • 6 tablespoons 84g unsalted butter
  • Garnish
  • 6-7 Andes mints

Instructions

  • Preheat oven to 350°F. Spray 3 (8") cake pans with non-stick cooking spray. Set aside.
  • In a medium, microwave safe bowl, melt the butter and chocolate chips on High for 2 minutes, stirring every 30 seconds. Set aside.
  • Place the eggs and sugar in a large bowl. With an electric mixer, beat at high speed for 5 minutes. Mixture should be pale yellow and doubled in volume. Add vanilla and salt. Sift in the cocoa. Beat on medium speed until just combined. Stir in the melted chocolate and butter. Pour into the prepared pans. Bake for 20-25 minutes or until a toothpick comes out with some crumbs but no longer wet.
  • For the Buttercream
  • Beat softened butter on medium speed with an electric or stand mixer for 3 minutes. Add powdered sugar, cream, and mint extract with the mixer running on low. Increase to medium high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Once it's the desired consistency, add the food coloring and mix until completely combined.
  • For the Ganache - (Note: make ganache after you take the cake out of the refrigerator)
  • Melt butter and chocolate chips in the microwave at 50% power, stirring ever thirty seconds until it's completely melted.
  • To assemble the Cake
  • Frost each layer of cake with mint buttercream. Reserve about 1 1/2 cups of buttercream for the top decoration. Then frost the cake with the rest of the buttercream. Place in the refrigerator for 1-2 hours. After the cake is chilled, pour ganache over the top, letting it fall over the edges and drip down the sides. To decorate the top, place remaining buttercream in a large pastry bag fitted with a 1M pastry tip. Pipe 6-7 swirls on top of cake. Add Andes mints.
  • Cake recipe adapted from YammiesNoshery.com

Nutrition

Serving: 1g

Flourless Chocolate Mint Layer Cake
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Reader Interactions

Comments

  1. Sara says

    March 13, 2015 at 12:01 pm

    Yummy!! Grandad would be proud of your St. Patty’s Day cake

    Reply
  2. Mandi says

    March 16, 2015 at 6:06 pm

    Wow! Your cake looks amazing. I’m a diehard mint & chocolate lover too 🙂

    Reply
  3. Shanna Jones says

    March 17, 2015 at 5:10 pm

    Mint and chocolate is such a great combination! Anything made with ganache is perfection.

    Reply
  4. Hadia says

    April 30, 2015 at 10:03 pm

    This looks divine! Chocolate and mint! What a great combo!

    Reply
  5. Kaitlin says

    April 30, 2015 at 10:20 pm

    YUM! This looks like a total showstopper. I can’t get enough of mint and chocolate 🙂

    Reply
  6. Thalia @ butter and brioche says

    May 1, 2015 at 3:28 am

    I am SO hungry after seeing the images of this cake! It looks incredible and I can imagine tastes just as delicious as it’s appearance.

    Reply
  7. Vicki Peterson says

    May 22, 2015 at 8:56 pm

    I couldn’t get the cake out of the pan and had to throw it away. Any idea what I messed up? I almost used parchment paper and sure wish I had.

    Reply
  8. Lise Ode says

    May 22, 2015 at 10:09 pm

    Oh no! I hate when that happens! I actually used a silicone cake pan when I made this cake, so it came right out. If I was to make it in a metal pan, I would definitely use parchment paper on the bottom.

    Reply
  9. Travon says

    February 26, 2017 at 2:44 am

    Depinde de fiecare. Dar uneori esti &#;d802a2us” in starea de solitudine (atunci cand esti singur) exact ca sa vezi ce fel de relatii ai pe toate planurile. Despre aceasta solitudine vorbesc. Sio data ce ai invatat starea de solitudine in singuratate, iti va fi mai usor sa o intelegi, sa o simti si sa o explici partenerului tau, sau adevaratilor tai prieteni

    Reply
  10. Jessika Bryant says

    March 8, 2017 at 3:40 am

    Is the recipe you provide just for one layer of cake? Or is that for all three layers?

    Reply
  11. Abby says

    March 14, 2017 at 8:22 pm

    Is there something to replace the heavy cream with that’s dairy free?

    Reply
    • Mom Loves Baking says

      March 18, 2017 at 9:05 pm

      You could try a non-dairy creamer.

      Reply
  12. Megan @ MegUnprocessed says

    March 29, 2017 at 4:25 pm

    Gorgeous cake! I love mint and chocolate together!

    Reply
  13. Jennifer @ Show Me the Yummy says

    March 29, 2017 at 7:42 pm

    Such a gorgeous cake!!! Mint choco is my fave 🙂

    Reply
  14. Alyssa Mosher says

    March 30, 2017 at 5:16 am

    I need to be eating this right about now! Looks sooo good!

    Reply
  15. Lane & Holly @ With Two Spoons says

    March 30, 2017 at 7:25 pm

    Sounds like such a perfect cake!

    Reply
  16. Amanda says

    March 30, 2017 at 10:20 pm

    Love this!!

    Reply
  17. susan | the wimpy vegetarian says

    March 31, 2017 at 4:31 am

    This looks wonderful! I love flourless chocolate cakes, and always fall for the chocolate-mint combo winner!

    Reply
  18. Jennifer says

    April 9, 2020 at 2:36 pm

    So sad! They didnt rise very much and then fell while cooking. They fell completely apart coming out of the pans. I think maybe just making two layers would have been better.

    Reply
  19. Kathryn says

    August 28, 2020 at 5:17 pm

    Any idea on why they fell flat? I made this as cupcakes and the triple layer. 🤔

    Reply
    • Lise Ode says

      August 31, 2020 at 8:36 am

      When I tested this recipe, it made 3 thin cake layers (as seen in the photo). I don’t think this is a good recipe for cupcakes since it is flourless. Sorry about that.

      Reply
  20. Diane S. says

    December 24, 2020 at 1:22 pm

    Just made the cake. I used smaller cake pans so I was able to make four layers but one of the layers didn’t come out very well and fell apart when I took it out of the pan. So I was able to try how it tasted. It tasted great. The only thing I would probably change is the frosting. If I ever make the cake again, I may use Creme De Menthe instead of mint extract. I didn’t think the frosting tasted very minty. It cake looks really delicious. I’m excited to serve it.

    Reply
  21. Diane S. says

    December 24, 2020 at 1:22 pm

    Just made the cake. I used smaller cake pans so I was able to make four layers but one of the layers didn’t come out very well and fell apart when I took it out of the pan. So I was able to try how it tasted. It tasted great. The only thing I would probably change is the frosting. If I ever make the cake again, I may use Creme De Menthe instead of mint extract. I didn’t think the frosting tasted very minty. It cake looks really delicious. I’m excited to serve it.

    Reply
    • Lise Ode says

      December 28, 2020 at 9:38 am

      I like your idea of using Creme De Menthe in the icing. That sounds delicious!

      Reply

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