You can make this gluten-free Irish-inspired double chocolate mint cake with layering flourless Nutella cake, white chocolate mint layer, and chocolate ganache frosting.
It's creamy, chocolaty, decadent, and irresistible! The mint flavor is subtle; however, you can adjust it to your liking.
St. Patrick's Day is a valid excuse to drink the night away for most people, but I use it as an excuse to bake a cake.
My husband pointed out that we have a whole month before we celebrate this Irish saint. Does he not know that I have to taste-test the recipe before presenting it as an official holiday dessert? Men... 🤦♀️
Once the chocolate mint cake was made, he had no objections to eating it. Ha! And believe you me - this was such an easy cake to eat! It's moist and creamy, with melt-in-your-mouth layers of chocolate and mint goodness.
For more cake recipes, be sure to check out my Tiramisu Cheesecake and Greek Skillet Orange Fillo Cake.
📃 Why it Works
- Gluten-free: If you have a gluten intolerance, that doesn't mean you have to miss out on cake!
- Easy: Despite appearances, this mint chocolate cake is simple to make, so don't be put off if you are a novice baker. It's a great recipe to get the kids to help out with too!
- Easy to adapt: Omitting flour is optional. This cake would be great using a regular chocolate cake recipe or even a boxed fudgy brownie mix. Experiment with what you have and like; that's what I did too.
Who was St. Patrick?
St. Patrick was one of Ireland's patron saints who ministered to Christianity in Ireland during the fifth century.
He was born British and was imprisoned as a teenager and spent six years in captivity in Ireland, where he turned to his religion for solace, becoming a devout Christian.
St. Patrick, the patron saint of Ireland, one of Christianity’s most widely known figures, died on 17 March, and tradition is to hold the holiday the day of his death. St Patrick's Day parades began in North America.
It was developed among the Irish Diaspora in the 18th century but did not spread to Ireland until the 20th century.
Shamrock and wearing the green are also a part of the tradition, so this mint chocolate cake fits right in!
🛒 Ingredients and Notes
- Eggs: Use fresh eggs. Check that your eggs are fresh by placing them in a bowl of water. If they sink to the bottom, they are good to use.
- Chocolate: We use both white chocolate and semi-sweet chocolate in this recipe.
- Green food coloring: Green food coloring is optional, but it's perfect for St. Patrick's Day.
🔪 Instructions
- Make the flourless cake layer - mix eggs until fluffy and combine with Nutella. Bake at 350 F until the top is set, about 20 minutes.
- Make the mint chocolate layer - cook the heavy cream and gelatin, then pour over white chocolate pieces. Add mint extract and green food coloring. Cool and spread over the Nutella cake.
- Make the chocolate ganache frosting - pour hot, heavy cream over semi-sweet chopped chocolate. Cool for 10 minutes, then pour over the mint layer. Refrigerate for at least 2 hours. Garnish before serving.
- You can use a box mix easily for the cake layer! Mix the box, pour half of it in your 9-inch cake pan, and then make some cupcakes with the rest of the batter or look for a brownie box mix for a 9x9-inch sized pan.
- Use good quality chocolate bars - the baking chocolate chips are not suitable for this recipe.
- If you like a strong mint flavor, add more mint extract.
- To color the mint layer green, add first a couple of drops of food coloring (I used AmeriColor gel in forest green) and mix, then add more (drop by drop) until you reach the desired shade.
- You might want to put the mint layer into a refrigerator to cool faster; just be careful not to leave it in too long because it will be hard to spread over the cake evenly.
❓ Frequently Asked Questions
Your mint chocolate cake will keep up to 5 days in the refrigerator if stored in a container with a lid or wrapped in cling foil.
If you are not a fan of mint or want to make this cake for another occasion, it's easy to switch it up. Swap the mint extract for a different flavor, like orange or vanilla, or use red food coloring for a perfect Valentine's cake!
I used my flourless Nutella brownie cake recipe (without the Baileys) to keep it simple. If you're not a lover of Nutella (we can't be friends then), I suggest this recipe by Lemons for Lulu. You can also use your favorite boxed cake mix for real convenience.
- Irish Lobster Mac and Cheese
- Instant Pot and Slow Cooker Dublin Coddle
- Fillo Pastry Fish and Chips
- Irish Cream Chocolate Oatmeal Porridge
- St. Patrick's Day Martini
- Chocolate Banana Bread with Peanut Butter Swirl
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Flourless Double-Chocolate Mint Cake
EQUIPMENT
- 9" round baking pan
Ingredients
Flourless Nutella Cake
- 5 eggs
- 1 13 oz jar Nutella
Mint Chocolate Layer
- 2 teaspoons gelatin powder
- 3 tablespoons cold water
- 8 ounces white chocolate, coarsely chopped
- 1 cup heavy cream
- 2 teaspoons mint extract
- Green food coloring, optional
Chocolate Ganache Frosting
- ½ cup heavy cream
- 8 ounces semi-sweet chocolate coarsely chopped
Instructions
Flourless Nutella Cake (Baileys optional)
- Preheat oven to 350 degrees Fahrenheit. Line a 9-inch round baking pan with parchment paper and grease.
- With an electric mixer, beat the eggs until tripled in volume and fluffy, about 5 minutes.
- Remove the lid and seal from Nutella jar and microwave for 30 seconds to soften. Pour Nutella into a large mixing bowl. Fold the egg mixture gently with a spatula into Nutella, one-third at the time.
- Transfer into prepared baking pan. Bake for 20-25 minutes, or until top is set. Cool on a wire rack for 10 minutes then remove from the pan and place on a cake plate.
Mint Chocolate Layer
- Meanwhile, in a small bowl, combine water and gelatin and set aside to bloom for 8-10 minutes.
- Place the chopped white chocolate in another glass or metal bowl. Set aside.
- In a small saucepan, bring heavy cream to a simmer.
- Add bloomed gelatin and whisk until fully dissolved, or you can first microwave it for 10 seconds to liquefy. Remove from heat and cool slightly, then pour over the white chocolate, whisking until melted and smooth. Add the mint extract and food coloring, if using. Cool to room temperature.
- Spoon the mixture over the cooled cake layer and smooth it out with an offset spatula. Refrigerate while making chocolate ganache.
Chocolate Ganache Frosting
- Place the chopped chocolate in a glass or metal bowl. Set aside.
- In a small sauce pot, bring cream to a bare simmer. Pour over the chopped chocolate. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth.
- Allow the ganache to cool and thicken slightly for 10 minutes, while remaining pourable. Pour over the mint chocolate layer and smooth the top.
- Refrigerate for at least 2 hours. Garnish as desired.
Notes
- You can use a box mix easily for the cake layer! Mix the box, pour half of it in your 9-inch cake pan, and then make some cupcakes with the rest of the batter or look for a brownie box mix for a 9x9-inch sized pan.
- Use good quality chocolate bars - the chocolate baking chips are not suitable for this recipe. If you like a strong mint flavor, add more mint extract.
- To color the mint layer green, add first a couple of drops of food coloring (I used AmeriColor gel in forest green) and mix, then add more (drop by drop) until you reach the desired shade.
- You might want to put the mint layer into a refrigerator to cool faster, just be careful not to leave it in too long because it will be too hard to evenly spread over the cake.
Cindy says
This looks SO GOOD!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
Jas says
Thanks, it tastes even better! 😉 Hugs!
Beverly says
Yum! This looks delicious, Jas! It's hard to resist a chocolate and mint combination. Thanks for sharing with us at Snickerdoodle. I'll be featuring this at today's party. Hope to see you there!
Jas says
Hi, Beverly! I'm thrilled you honored me with a feature on your lovely blog! Many thanks and hugs!
firebirdwife says
This looks amazing for St Patrick's Day and I love that it is gluten free! Thanks for sharing and you will be the featured post on this weeks Friday at the Fire Station link up!
Jen
Jas says
Thank you so much for the honor! xx
Colleen says
This looks amazing! It's like the cake version of my Mint Chocolate Brownies, but flour-less. Such a tasty combination of flours 🙂 Found you on the Happiness is Homemade link party and I'm definitely pinning this recipe!
Jas says
Thanks, Colleen! Your brownies look wonderful. Loving the layers! Can't wait to try it. 🙂
The Girl Next Door says
I adore chocolate and I love mint, but I have never tried using the two together. This cake looks and sounds like so much fun! So much yum too! 🙂
Jas says
I'm obsessed with mint chocolate (especially Andes chocolate mints) but have never tried making something with the two until now. Glad I did 😀 Thanks for stopping in!
Angie | Fiesta Friday says
It sounds ahmayzing, Jas! Time to replenish my nutella! Thanks for linking up! #fiestafriday
Jas says
Thanks so much, Angie! There's always extra Nutella in my pantry, lol.
Leslie says
Oh my! This cake looks decadent! I love that it's gluten free!
Jas says
Many thanks, Leslie!
Jillian says
I love this recipe, but I love fudgy, chocolatey, minty everything!! I also love going all out for St. Patrick's Day so this cake has made the menu! With a color and flavoring change this would be perfect Valentines Day, Easter or even Halloween!!
Jas says
You're absolutely right! It's adaptable to every holiday. Thanks for visiting, Jillian 🙂
FrugalHausfrau says
Yes, yes, yes please! It's like a giant Andes Mint!! Yum! Happy Fiesta Friday!
Mollie
Jas says
It's exactly like that, Mollie! 😀
Kat (The Baking Explorer) says
Oh this look stunning!
Jas says
Super glad you like it! xx
mommo6 says
pinning this to try soon!
Jas says
Thank you! Hope you like it 😀
mommo6 says
Chocolate and mint...how can you go wrong!
Jas says
You just can't! LOL xx
Kat says
This looks delicious! Chocolate + mint is one of my favorite flavor combinations, and your photos are beautiful! Thanks for sharing.
Jas says
Hi, Kat! I think chocolate and mint are meant to be together 😀 Thaks for visiting!
Medison From CookwareStuffs says
Hello Jas...it looks awesome and am gonna try this...really this is mouthwatering cake...Thanks for sharing..keep shared your new amazing recipes.....!
Jas says
Hello, Medison! Thank you so much fo your kind words and for stopping in! XX
Healthy World Cuisine says
Good Morning Jas! What a gorgeous cake. Might not have time to whip one of these us this month but we can enjoy your beautiful photos and dream of a bite. Just pinned to all of our favorite boards.
Jas says
Morning, Bobbi! Save it for St. Patrick's Day 😀 ☘ Hope your day is wonderful and thank you for your continuing support! Hugs!
rawsonjl says
Thanks so much for sharing with us at Encouraging Hearts and Home. Pinned.
Jas says
Thank you, Joanne! x
rawsonjl says
Oh my that looks amazing! I'm always on the lookout for a new dessert to try for St. Patrick's day and mint/chocolate just seem to work so well. Pinned.
Jas says
So happy you like it, Joanne! Thank you for pinning!!!