This Irish-inspired double chocolate mint cake is made 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 I present it as an official holiday dessert? Men… 🤦♀️
Once the cake was done he had no objections eating it. Ha! And believe you me – this was such an easy cake to eat! It’s moist (sorry for the apparently inappropriate word) and creamy, melt-in-your-mouth layers of chocolate and mint goodness.
WHO WAS SAINT PATRICK?
St. Patrick was one of Ireland’s patron saints, who ministered 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.
According to his writing, a voice—which he believed to be God’s—spoke to him in a dream, telling him it was time to leave Ireland. He escaped and returned to Britain. After another vision in his dream, he returned to Ireland as a missionary and was ordained as a priest.
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 the wearing of the green are also a part of the tradition.
FLOURLESS CHOCOLATE CAKE RECIPE
There are a few options but quite honestly, I was lazy and looking for shortcuts. 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.
Omitting flour is optional. This cake would be great using a regular chocolate cake recipe or even boxed fudgy brownie mix. Experiment with what you have and like, that’s what I did too.
Hey, wait a minute! I experimented with a cake! I suppose I am no longer intimidated by baking and feel comfortable enough to come up with my own recipe. Yay [*patting myself on the shoulders]! I still prefer cooking though.
So, if I could make this cake you can do too. Decorate as you wish or leave it plain, it’s your choice. It’s kind of healthy-ish without flour aka gluten-free so you can indulge guilt-free.
HOW TO MAKE DOUBLE-CHOCOLATE MINT FLOURLESS CAKE:
- Make the flourless cake layer – mix eggs until fluffy and combine with Nutella. Bake on 350 F until 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.
Make this easy, rresistible #flourless double-chocolate mint #cake to celebrate St. Patrick's Day! #glutenfree #chocolate #mint #StPatricksDay Click To Tweet
HOW TO STORE DOUBLE-CHOCOLATE MINT CAKE?
The cake will keep up to 5 days in the refrigerator if stored in a container with a lid or wrapped in cling foil.
RECIPE NOTES FOR MINT CHOCOLATE CAKE WITH NO FLOUR:
· 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 9×9-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 too hard to evenly spread over the cake. Also, sorry I forgot to take the photos of the chocolate layers steps. Oops!
IF YOU LIKE THIS CAKE, TRY THESE IRISH RECIPES:
PRODUCTS USED FOR THIS RECIPE:
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Soft Gel Paste is an effective coloring system; It’s consistent from batch to batch. Certified Kosher and made in the U.S.A. The base ingredients allow the color to disperse immediately so you actually use less color. Squeeze bottle with a flip-top lid.
Set of 2 round-shaped cake pans—ideal for baking classic 2-layer cakes. Nonstick coating ensures effortless food release; oven-safe to 500 degrees F.
This makes baking a breeze! Perfect for icing cakes, brownies, and other pan baked goods. Every baker needs at least one!
Flourless Double-Chocolate Mint Cake
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
- 1/2 cup heavy cream
- 8 ounces semi-sweet chocolate coarsely chopped
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 sauce pot, 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 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.
- 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.
- Also, sorry I forgot to take the photos of the chocolate layers steps. Oops!
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