18 Decadent Choc Mint Cake Recipes Irresistible

Calling all chocolate and mint lovers! If the dreamy duo of rich cocoa and cool peppermint makes your taste buds tingle, you’re in for a treat. We’ve rounded up 18 decadent choc mint cake recipes that are downright irresistible—from gooey lava cakes to fluffy layer masterpieces. Whether you’re baking for a party or just indulging your sweet tooth, these desserts are sure to delight. Ready to dive in?

Classic Chocolate Mint Layer Cake

This dreamy chocolate mint cake is a showstopper with its rich layers and refreshing peppermint frosting—perfect for birthdays or anytime you crave a decadent treat.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp peppermint extract
• ½ cup crushed peppermint candies (for garnish)

Instructions

1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
2. Whisk together 1 ¾ cups flour, ¾ cup cocoa powder, 2 cups sugar, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp salt in a large bowl.
3. Add 2 eggs, 1 cup milk, ½ cup oil, and 2 tsp vanilla. Beat on medium speed for 2 minutes. Stir in 1 cup boiling water (batter will be thin).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 1 cup butter until fluffy. Gradually add 4 cups powdered sugar, 2 tbsp cream, and 1 tsp peppermint extract. Whip for 3 minutes until light.
6. Frost cooled cake layers, then sprinkle ½ cup crushed peppermints on top.

The secret? The boiling water deepens the chocolate flavor, while the peppermint frosting stays luxuriously creamy—no artificial aftertaste!

Tip: For cleaner slices, chill the frosted cake for 30 minutes before serving.

Mint Chocolate Chip Bundt Cake

This dreamy bundt cake combines cool mint and rich chocolate chips in a tender, buttery crumb—perfect for impressing guests or treating yourself!

Ingredients

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 1/2 cups mini chocolate chips
• Green food coloring (optional, 4–5 drops)

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan.
2. Beat butter and 1 3/4 cups sugar until fluffy, 3–4 minutes. Add eggs one at a time, then mix in 1 tsp vanilla and 1 tsp peppermint extract.
3. Whisk flour, 1 tbsp baking powder, and 1/2 tsp salt in a bowl. Alternate adding dry ingredients and 1 cup milk to the butter mixture, mixing just until combined.
4. Fold in chocolate chips and green food coloring (if using). Pour batter into the pan and bake 45–50 minutes, until a toothpick comes out clean.
5. Cool in pan 15 minutes, then invert onto a rack to cool completely.

The secret? Peppermint extract gives a refreshing kick without overpowering, while mini chocolate chips ensure every bite is studded with melty goodness.

Tip: Dust with powdered sugar or drizzle with melted chocolate for extra flair!

Chocolate Mint Oreo Cheesecake

This dreamy no-bake cheesecake combines rich chocolate, cool mint, and crunchy Oreos for a dessert that’s as stunning as it is simple to make.

Ingredients

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp peppermint extract
• 1 cup heavy whipping cream
• 1/2 cup mini chocolate chips
• Green food coloring (optional)

Instructions

1. Make the crust: Crush 18 Oreos into fine crumbs. Mix with 5 tbsp melted butter until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Whip the filling: Beat 16 oz cream cheese and 1 cup powdered sugar until smooth. Add 1 tsp peppermint extract and a few drops of green food coloring (if using), mixing until evenly tinted.
3. Fold in cream: In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into the cream cheese mixture until no streaks remain. Stir in 1/2 cup mini chocolate chips.
4. Assemble: Spread filling over the chilled crust. Crush remaining 6 Oreos and sprinkle over the top. Chill for at least 4 hours (or overnight) until set.

The contrast of the crisp Oreo crust against the fluffy mint filling makes every bite irresistible. For extra flair, drizzle with melted chocolate before serving!

Tip: Run a hot knife around the edges before releasing the springform for clean slices.

Peppermint Chocolate Fudge Cake

This decadent cake combines rich chocolate fudge with a refreshing hint of peppermint—perfect for holiday gatherings or whenever you crave a festive treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ tsp peppermint extract
• 1 cup semisweet chocolate chips
• ½ cup crushed peppermint candies (plus extra for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add buttermilk, vegetable oil, eggs, 1 tsp vanilla extract, and ½ tsp peppermint extract. Mix until just combined.
4. Fold in chocolate chips and ½ cup crushed peppermint candies. Pour batter into the prepared pan.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack.
6. Once cooled, sprinkle with extra crushed peppermint candies for a festive crunch.

The contrast of cool peppermint and deep chocolate fudge makes every bite irresistible—plus, the crushed candy topping adds a playful crunch!

Tip: For extra fudgy texture, warm individual slices in the microwave for 10 seconds before serving.

Chocolate Mint Brownie Cake

This decadent dessert combines rich chocolate brownie layers with a refreshing mint frosting—perfect for satisfying your sweet tooth with a cool twist.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 cup mini chocolate chips
• 1 1/2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tbsp milk
• 1/2 tsp peppermint extract
• Green food coloring (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a bowl, whisk together 1 cup melted butter, 2 cups granulated sugar, 4 eggs, and 1 tsp vanilla extract until smooth.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, 1/2 tsp salt, and 1/2 tsp baking powder. Fold until just combined, then stir in 1/2 cup mini chocolate chips.
4. Spread batter into the pan and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
5. For the frosting, beat 1/4 cup softened butter, 1 1/2 cups powdered sugar, 2 tbsp milk, and 1/2 tsp peppermint extract until fluffy. Add green food coloring if desired.
6. Spread frosting over cooled brownies, then slice into squares.

The contrast of fudgy brownie and bright mint frosting makes this a showstopper—no one will guess how simple it is!

Tip: For extra indulgence, drizzle melted chocolate over the frosting before serving.

Triple Chocolate Mint Drizzle Cake

This decadent cake is a chocolate lover’s dream, with layers of rich cocoa, melty chocolate chips, and a refreshing mint drizzle for the perfect finish.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ¾ cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• ¼ tsp peppermint extract
• ½ cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup cocoa powder, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 cup granulated sugar, ½ cup brown sugar, and eggs until fluffy. Mix in ¾ cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla.
4. Gradually fold dry ingredients into wet until just combined. Stir in 1 cup chocolate chips. Pour batter into the pan.
5. Bake for 30–35 minutes until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
6. For the drizzle, heat ½ cup heavy cream until steaming. Pour over remaining ½ cup chocolate chips, let sit 2 minutes, then stir until smooth. Add ¼ tsp peppermint extract and ½ cup powdered sugar, whisking until glossy.
7. Drizzle over cooled cake. Let set for 15 minutes before slicing.

The minty glaze cuts through the deep chocolate layers, making every bite cool and indulgent—like a dessert version of your favorite holiday candy!

Tip: For extra minty freshness, sprinkle crushed candy canes on top before the glaze sets.

Mint Chocolate Ganache Cake

This decadent cake layers rich chocolate with a refreshing mint ganache—perfect for impressing guests or treating yourself after a long day.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• ½ tsp peppermint extract
• ¼ cup crushed peppermint candies (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl. Add buttermilk, vegetable oil, eggs, and 1 tsp vanilla; mix until smooth. Divide batter between pans.
3. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
4. For ganache, heat 1 cup heavy cream until steaming. Pour over chopped chocolate; let sit 2 minutes, then stir until smooth. Stir in ½ tsp peppermint extract.
5. Stack cakes with half the ganache between layers. Spread remaining ganache on top and sprinkle with crushed peppermints.

The cool mint ganache cuts through the deep chocolate layers, creating a balance that feels indulgent yet surprisingly light.

Tip: For cleaner slices, chill the cake for 20 minutes before serving.

Chocolate Mint Icebox Cake

This no-bake dessert is a dreamy mix of cool mint and rich chocolate, layered with whipped cream for an effortless showstopper.

Ingredients:

• 1 (9-oz) package chocolate wafer cookies
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp peppermint extract
• 1/2 tsp vanilla extract
• Green food coloring (optional, for a minty hue)
• 1/2 cup mini chocolate chips, plus extra for garnish

Instructions:

1. In a large bowl, whip the heavy cream, powdered sugar, peppermint extract, and vanilla extract on medium-high speed until stiff peaks form, about 3 minutes. Add a drop of green food coloring if using, and whip just until blended.
2. Fold in the 1/2 cup mini chocolate chips. Spread a thin layer of the mint cream on the bottom of an 8×8-inch dish to prevent sticking.
3. Arrange a single layer of chocolate wafers over the cream, breaking cookies as needed to fit. Spread 1/3 of the remaining mint cream over the wafers. Repeat layers twice more, ending with cream.
4. Sprinkle the top with extra chocolate chips, cover, and refrigerate for at least 6 hours (or overnight) until the cookies soften into cake-like layers.

The magic? Those crisp wafers transform into tender layers while the mint cream stays luxuriously light—no oven required!

Tip: For clean slices, dip your knife in hot water before cutting.

Dark Chocolate Mint Mousse Cake

This decadent dessert combines rich dark chocolate with refreshing mint for a showstopping mousse cake that’s surprisingly simple to make.

Ingredients:

• 1 ½ cups chocolate cookie crumbs (like Oreos)
• 6 tbsp unsalted butter, melted
• 12 oz dark chocolate (70%), finely chopped
• 1 ½ cups heavy cream, divided
• ¼ cup granulated sugar
• 1 tsp peppermint extract
• ¼ tsp salt
• Fresh mint leaves (for garnish)

Instructions:

1. Prep the crust: Mix chocolate cookie crumbs and melted butter until combined. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Melt the chocolate: In a heatproof bowl, combine dark chocolate and ½ cup heavy cream. Microwave in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whip the cream: Beat remaining 1 cup heavy cream, sugar, peppermint extract, and salt to stiff peaks. Fold half into the chocolate mixture, then gently fold in the rest.
4. Assemble: Pour mousse over the crust, smoothing the top. Chill for at least 4 hours (or overnight) until set.
5. Serve: Garnish with fresh mint leaves before slicing.

The magic here? The mousse sets without gelatin—just whipped cream and melted chocolate for a luxuriously light texture.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Chocolate Mint Swiss Roll

This dreamy Chocolate Mint Swiss Roll is a showstopper with its rich cocoa sponge and refreshing mint cream filling—perfect for impressing guests or treating yourself!

Ingredients:

• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp peppermint extract
• 4 drops green food coloring (optional)

Instructions:

1. Prep: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the sides.
2. Make the batter: In a bowl, beat eggs and 3/4 cup granulated sugar with a mixer on high until pale and thick (about 5 minutes). Mix in 1/4 cup whole milk and 1 tsp vanilla extract. Sift in 1/2 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt; fold gently until just combined.
3. Bake: Spread batter evenly into the pan. Bake for 12 minutes until the top springs back when touched. Cool for 2 minutes, then invert onto a clean kitchen towel dusted with cocoa powder. Roll up gently (with the towel inside) and let cool completely.
4. Make the filling: Whip 1 cup heavy cream, 1/4 cup powdered sugar, 1/2 tsp peppermint extract, and food coloring (if using) to stiff peaks.
5. Assemble: Unroll the cake, spread filling evenly, then re-roll (without the towel). Chill for 1 hour before slicing.

The contrast of the fluffy chocolate sponge and cool mint cream makes every slice irresistible—plus, the spiral looks gorgeous on a dessert table!

Tip: For clean slices, chill the rolled cake for 30 extra minutes and use a serrated knife dipped in hot water.

Mint Chocolate Marble Cake

This dreamy marble cake swirls rich chocolate with refreshing mint for a showstopping dessert that’s as fun to make as it is to eat.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 tbsp cocoa powder
• 1 tsp peppermint extract
• 5 drops green food coloring (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing until just combined.
5. Divide batter in half. To one half, stir in 2 tbsp cocoa powder. To the other, add 1 tsp peppermint extract and 5 drops food coloring (if using).
6. Drop alternating spoonfuls of both batters into the pan. Swirl gently with a knife.
7. Bake for 45–50 minutes until a toothpick comes out clean. Cool before slicing.

The playful swirls reveal a surprise in every slice, with chocolate and mint balancing perfectly without overpowering each other.

Tip: For extra minty freshness, sprinkle crushed candy canes on top after baking!

Chocolate Mint Pound Cake

This rich, tender pound cake combines decadent chocolate with a refreshing hint of mint—perfect for dessert lovers who crave a little extra indulgence.

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 1/2 cup sour cream
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 1/4 cup crushed peppermint candies (for garnish)

Instructions:

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup butter and 2 cups sugar until fluffy, about 3 minutes. Add eggs one at a time, then mix in 1 tsp vanilla extract, 1 tsp peppermint extract, and 1/2 cup sour cream.
3. Whisk together flour, cocoa powder, baking powder, and salt. Gradually fold into wet ingredients until just combined. Stir in mini chocolate chips.
4. Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
5. Sprinkle crushed peppermint candies over the top while still slightly warm.

The secret here? The sour cream keeps the crumb ultra-moist while the peppermint cuts through the chocolate’s richness for a perfectly balanced bite.

Tip: For extra minty freshness, swap the vanilla extract for an additional 1/2 tsp peppermint extract.

White Chocolate Mint Cake

This dreamy dessert combines creamy white chocolate with refreshing mint for a showstopping cake that’s surprisingly simple to make.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ½ cup whole milk
• 6 oz white chocolate, melted and cooled
• 1 tsp peppermint extract
• Green food coloring (optional)
• 1 cup heavy cream
• ¼ cup powdered sugar
• Crushed candy canes (for garnish)

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and ½ cup milk to the batter, mixing just until combined. Fold in melted white chocolate and 1 tsp peppermint extract. Tint with green food coloring if desired.
5. Divide batter between pans. Bake for 22–25 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and ¼ cup powdered sugar to stiff peaks. Frost cake layers and sprinkle with crushed candy canes.

The secret? Melting the white chocolate into the batter keeps every bite luxuriously moist while letting the mint shine.

Tip: For extra minty layers, brush cooled cakes with a splash of crème de menthe before frosting!

Chocolate Mint Cupcakes with Buttercream Frosting

These decadent cupcakes combine rich chocolate with a refreshing hint of mint, topped with a silky buttercream that’s impossible to resist.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp peppermint extract
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp heavy cream
• ½ tsp vanilla extract
• Green food coloring (optional)
• Mini chocolate chips or mint candies for garnish

Instructions

1. Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt. Add buttermilk, vegetable oil, eggs, and 1 tsp peppermint extract. Mix until just combined.
3. Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
4. For frosting, beat 1 cup butter until creamy. Gradually add 3 cups powdered sugar, 2 tbsp heavy cream, ½ tsp vanilla, and a drop of green food coloring (if using). Whip until fluffy.
5. Pipe frosting onto cooled cupcakes and garnish with mini chocolate chips or mint candies.

The peppermint extract gives these cupcakes a cool, refreshing twist that balances the deep chocolate flavor—perfect for holiday parties or anytime you crave a little indulgence.

Tip: For extra minty flavor, add a sprinkle of crushed peppermint candies on top!

Mint Chocolate Chip Cookie Cake

This decadent cookie cake combines the nostalgic flavors of mint chocolate chip ice cream with the chewy, buttery goodness of a giant cookie—perfect for birthdays or a sweet weekend treat!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 8 drops green food coloring (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 10-inch round cake pan or springform pan and line the bottom with parchment paper.
2. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy (about 2 minutes). Add eggs, 1 tsp vanilla extract, and 1 tsp peppermint extract; mix until combined.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until no streaks remain. Fold in chocolate chips and green food coloring (if using).
4. Press dough evenly into the prepared pan. Bake for 22–25 minutes until edges are golden but the center is still slightly soft.
5. Let cool in the pan for 15 minutes before transferring to a wire rack. Slice into wedges and serve slightly warm or at room temperature.

The peppermint extract gives this cookie cake a refreshing twist, while the gooey chocolate chips make every bite irresistible. For extra fun, top with vanilla ice cream and a drizzle of melted chocolate!

Tip: For crispier edges, bake in a metal pan; for a softer texture, use glass or ceramic.

Chocolate Mint Torte with Fresh Mint Leaves

This decadent torte combines rich chocolate with refreshing mint for a showstopping dessert that’s surprisingly simple to make.

Ingredients:

• 1 ½ cups chocolate cookie crumbs (about 20 cookies)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 12 oz semisweet chocolate, chopped
• 1 cup heavy cream
• 1 tsp peppermint extract
• ¼ cup fresh mint leaves, finely chopped (plus extra for garnish)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Mix chocolate cookie crumbs, melted butter, and granulated sugar in a bowl. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool completely.
2. Heat heavy cream in a saucepan until steaming (do not boil). Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Stir in peppermint extract, chopped mint leaves, and salt.
3. Pour chocolate mixture over the cooled crust. Chill for at least 4 hours (or overnight) until set. Garnish with fresh mint leaves before serving.

The magic here? The fresh mint adds a bright, herbal note that balances the deep chocolate—no artificial flavor needed!

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Chocolate Mint Loaf Cake with Cream Cheese Frosting

This rich, fudgy loaf cake is swirled with cool mint and topped with tangy cream cheese frosting—perfect for when you crave something indulgent yet effortless.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tsp peppermint extract
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 2 tbsp heavy cream
• ¼ tsp green food coloring (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla and ½ cup buttermilk.
4. Fold dry ingredients into wet until just combined. Pour batter into the pan.
5. Drizzle 1 tsp peppermint extract over batter and swirl with a knife. Bake for 45–50 minutes until a toothpick comes out clean. Cool completely.
6. Beat 4 oz cream cheese, ¼ cup powdered sugar, 2 tbsp heavy cream, and ¼ tsp food coloring (if using) until smooth. Spread over cooled cake.

The mint swirl keeps every bite refreshing, while the cream cheese frosting balances the deep chocolate flavor—no one will guess it’s so simple!

Tip: For extra minty flavor, sprinkle crushed candy canes or chocolate mint pieces on top before serving.

Gluten-Free Chocolate Mint Cake

This rich, fudgy cake is a dreamy twist on classic chocolate, with a refreshing minty kick—perfect for satisfying your sweet tooth without the gluten.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup melted coconut oil
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 1 cup buttermilk
• ½ cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together gluten-free flour, cocoa powder, baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat granulated sugar, brown sugar, and melted coconut oil until smooth. Add eggs one at a time, then mix in 1 tsp vanilla extract and 1 tsp peppermint extract.
4. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Fold in mini chocolate chips.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool completely before slicing.

The peppermint extract gives this cake a cool, bright contrast to the deep chocolate flavor, while the gluten-free flour keeps it tender and moist. Tip: For extra minty freshness, dust the top with powdered sugar mixed with a pinch of peppermint extract.

Conclusion

With 18 luscious choc-mint cake recipes, this roundup is a chocolate lover’s dream! Whether you’re baking for the holidays or just craving something sweet, there’s a perfect treat here for you. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this article for later—happy baking!