Flourless Double-Chocolate Mint Cake

Flourless Double-Chocolate Mint Cake | All that's Jas

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.

 

Double chocolate flourless cake? Yes, please! This delicious, Irish-inspired cake is made with a gluten-free base and two chocolate layers - mint chocolate and chocolate ganache frosting. | allthatsjas.com | #Irish #chocolate #mint #StPatricksDay #dessert #fromscratch #allthatsjas #baking #glutenfree #flouless #noflour #easy #ganache #nutella #sweettreat

 

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.

 

A close up of a mint chocolate cake slice with mint leaves and sprinkles.

 

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 flourless chocolate cake layer - step by step.

 

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.

 

Baked chocolate cake garnished with freshly cut mint and green chocolate shavings.

 

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!

 

The chocolate mint cake sliced for serving.

 

IF YOU LIKE THIS CAKE, TRY THESE IRISH RECIPES:

 

IRISH LOBSTER MAC & CHEESE

INSTANT POT & SLOW COOKER DUBLIN CODDLE

FILLO PASTRY FISH & CHIPS

IRISH CREAM CHOCOLATE OATMEAL PORRIDGE

ST. PATRICK’S DAY MARTINI – MELONTINI

 

St. Paddy's Day mint chocolate cake slices on plates.

 

PRODUCTS USED FOR THIS RECIPE:

 

These are affiliate links for Amazon but you can find these products at a store too. But Amazon is just easier. You can order things in your PJs. Can’t beat that! 

If you like boring legal things, click here to read my full disclosure policy.

 

Electric Mixer

You don’t need an expensive mixer to bake. This stand mixer in retro aqua has 6 speeds, stainless steel bowl, dough hook, and mixer beaters just like the pricey one but the fraction of the cost. Only $35.99!

 

AmeriColor Gel Paste Food Color – Green Forest

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.

 

Nonstick Carbon Steel Cake Pan – 9-Inch, 2-Pack

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.

 

Offset Icing Spatula

This makes baking a breeze! Perfect for icing cakes, brownies, and other pan baked goods. Every baker needs at least one!

 

A bite taken out of a slice of gluten-free mint chocolate cake.

 


Flourless Double-Chocolate Mint Cake | All that's Jas
Print Recipe

Flourless Double-Chocolate Mint Cake

This delicious, Irish-inspired cake is made with gluten-free base and double chocolate layer - mint chocolate and chocolate ganache frosting.
Prep Time30 mins
Cook Time30 mins
Chilling Time2 hrs
Total Time1 hr
Course: Dessert
Cuisine: Irish
Keyword: chocolate, flourless, gluten free, mint, St. Patrick's Day
Servings: 8
Author: Jas

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

  • 1/2 cup heavy cream
  • 8 ounces semi-sweet chocolate coarsely chopped

DIRECTIONS:

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.

RECIPE 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.
  • Also, sorry I forgot to take the photos of the chocolate layers steps. Oops!
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Flourless Double-Chocolate Mint Cake
Amount Per Serving
Calories 513 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 171mg 57%
Sodium 84mg 4%
Potassium 313mg 9%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 27g
Protein 7g 14%
Vitamin A 16.5%
Vitamin C 0.4%
Calcium 11.8%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Featured on A Fireman’s Wife and Across the Boulevard.

 

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Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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36 Comment

  1. Reply
    rawsonjl
    February 20, 2019 at 5:20 pm

    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.

    1. Reply
      Jas
      February 21, 2019 at 9:12 am

      So happy you like it, Joanne! Thank you for pinning!!!

  2. Reply
    rawsonjl
    February 21, 2019 at 7:07 am

    Thanks so much for sharing with us at Encouraging Hearts and Home. Pinned.

    1. Reply
      Jas
      February 21, 2019 at 9:11 am

      Thank you, Joanne! x

  3. Reply
    Healthy World Cuisine
    February 21, 2019 at 7:32 am

    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.

    1. Reply
      Jas
      February 21, 2019 at 9:11 am

      Morning, Bobbi! Save it for St. Patrick’s Day 😀 ☘ Hope your day is wonderful and thank you for your continuing support! Hugs!

  4. Reply
    Medison From CookwareStuffs
    February 22, 2019 at 4:53 am

    Hello Jas…it looks awesome and am gonna try this…really this is mouthwatering cake…Thanks for sharing..keep shared your new amazing recipes…..!

    1. Reply
      Jas
      February 24, 2019 at 9:09 pm

      Hello, Medison! Thank you so much fo your kind words and for stopping in! XX

  5. Reply
    Kat
    February 22, 2019 at 8:28 am

    This looks delicious! Chocolate + mint is one of my favorite flavor combinations, and your photos are beautiful! Thanks for sharing.

    1. Reply
      Jas
      February 24, 2019 at 9:11 pm

      Hi, Kat! I think chocolate and mint are meant to be together 😀 Thaks for visiting!

  6. Reply
    mommo6
    February 22, 2019 at 9:34 am

    pinning this to try soon!

    1. Reply
      Jas
      February 24, 2019 at 9:11 pm

      Thank you! Hope you like it 😀

      1. Reply
        mommo6
        February 25, 2019 at 4:13 pm

        Chocolate and mint…how can you go wrong!

        1. Reply
          Jas
          February 26, 2019 at 8:37 am

          You just can’t! LOL xx

  7. Reply
    Kat (The Baking Explorer)
    February 22, 2019 at 12:44 pm

    Oh this look stunning!

    1. Reply
      Jas
      February 24, 2019 at 9:12 pm

      Super glad you like it! xx

  8. Reply
    FrugalHausfrau
    February 23, 2019 at 9:39 am

    Yes, yes, yes please! It’s like a giant Andes Mint!! Yum! Happy Fiesta Friday!

    Mollie

    1. Reply
      Jas
      February 24, 2019 at 9:13 pm

      It’s exactly like that, Mollie! 😀

  9. Reply
    Jillian
    February 23, 2019 at 2:46 pm

    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!!

    1. Reply
      Jas
      February 24, 2019 at 9:14 pm

      You’re absolutely right! It’s adaptable to every holiday. Thanks for visiting, Jillian 🙂

  10. Reply
    Leslie
    February 23, 2019 at 5:13 pm

    Oh my! This cake looks decadent! I love that it’s gluten free!

    1. Reply
      Jas
      February 24, 2019 at 9:15 pm

      Many thanks, Leslie!

  11. Reply
    Angie | Fiesta Friday
    February 24, 2019 at 6:50 pm

    It sounds ahmayzing, Jas! Time to replenish my nutella! Thanks for linking up! #fiestafriday

    1. Reply
      Jas
      February 24, 2019 at 9:15 pm

      Thanks so much, Angie! There’s always extra Nutella in my pantry, lol.

  12. Reply
    The Girl Next Door
    February 25, 2019 at 12:18 pm

    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! 🙂

    1. Reply
      Jas
      February 26, 2019 at 8:34 am

      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!

  13. Reply
    Colleen
    February 25, 2019 at 3:46 pm

    This looks amazing! It’s like the cake version of my Mint Chocolate Brownies (https://www.bakesandblunders.com/mint-chocolate-brownies-for-the-holidays/), 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!

    1. Reply
      Jas
      February 26, 2019 at 8:37 am

      Thanks, Colleen! Your brownies look wonderful. Loving the layers! Can’t wait to try it. 🙂

  14. Reply
    firebirdwife
    March 1, 2019 at 12:46 am

    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

    1. Reply
      Jas
      March 2, 2019 at 12:05 pm

      Thank you so much for the honor! xx

  15. Reply
    Beverly
    March 2, 2019 at 11:51 am

    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!

    1. Reply
      Jas
      March 4, 2019 at 9:30 pm

      Hi, Beverly! I’m thrilled you honored me with a feature on your lovely blog! Many thanks and hugs!

  16. Reply
    Cindy
    March 3, 2019 at 3:42 pm

    This looks SO GOOD!
    Thanks so much for sharing at AMAZE ME MONDAY!
    Blessings,
    Cindy

    1. Reply
      Jas
      March 4, 2019 at 9:24 pm

      Thanks, it tastes even better! 😉 Hugs!

  17. Reply
    Babychaser
    March 4, 2019 at 2:33 pm

    This looks amazing! Pinned it!

    Here from Snickerdoodle.

    Blessings,
    Babychaser

    1. Reply
      Jas
      March 4, 2019 at 9:22 pm

      Many thanks, Babychaser! 🙂

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