Chocolate Mint Cookie Cake

Chocolate Mint Cookie Cake
8 servings

The flavor combination of chocolate and mint has always been a classic. Whether it is chocolate mint ice cream or chocolate mint thins, this flavour combination never disappoints. This cake was inspired by Girl Guide cookies, the chocolate mint ones to be exact. Layers of rich chocolate cake is covered in the fluffiest mint Swiss meringue buttercream. Fresh mint-infused butter is used in place of mint extract to make the buttercream. A rich layer of extra dark chocolate ganache then covers the top of the cake for an extra bit of decadence.



Mint Swiss Meringue Buttercream

egg whites
cup granulated sugar
cup unsalted butter, cubed
fresh mint leaves

Rich Chocolate Cake

cups all-purpose flour
1 ¾
cups granulated sugar
cup + 2 Tbsp cocoa powder
tsp baking soda
tsp baking powder
tsp salt
cups cold coffee
cup flavourless cooking oil
1 ½
tsp vinegar

Dark Chocolate Ganache

oz extra-dark chocolate, roughly chopped
cup heavy cream
Tbsp corn syrup



This recipe calls for a Swiss meringue buttercream (SMBC) instead of an American buttercream. SMBC is lighter and fluffier due to the whipped egg whites. When adding the butter, your SMBC will likely become either soupy or curdled. This is actually quite normal – just continue beating it with the mixer until it comes together.This recipe requires you to steep the fresh mint leaves in butter so you want to make this ahead of time.

Step 1

Make ahead: Melt the butter in a small saucepan over low heat. Place ten fresh mint leaves in the butter and use a spoon to gently macerate the mint. Let mint steep in butter on very low heat for 10 minutes. Remove from heat and let mixture return to room temperature before using.

Step 2

Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a saucepan of simmering water to create a double boiler. The bottom of the bowl should not be touching the water. Continuously whisk the egg whites and sugar together until sugar has melted.

Step 3

Remove bowl from heat and beat mixture on high until the egg white and sugar mixture is white and fluffy.

Step 4

Once the mixture has cooled a bit, start adding mint-butter gradually. This is the part where you have to trust that the buttercream will turn out. It might look kind of lumpy, but just keep on mixing and it will result in a smooth and light buttercream.

Step 5

Preheat oven to 350ºF and grease three 6-inch cake pans.

Step 6

In a large bowl, whisk to combine flour, sugar, cocoa, baking powder, baking soda, and salt.

Step 7

Add the remainder of the ingredients to this dry mixture and mix until fully incorporated. Since this is an oil-based chocolate cake, your batter will be thinner. Don’t worry, it’s normal.

Step 8

Divide the mixture evenly among the prepared cake pans and bake for 30-33 minutes. Insert a toothpick or skewer stick to test for doneness. The skewer should come out clean. You can also test for doneness by gently pressing your finger on the cake – it should spring back up. Let the cake layers cool completely before layering.

Step 9

Place chopped chocolate in a heat-safe bowl and set aside.

Step 10

In a small saucepan heat up heavy cream and corn syrup until it starts to steam.

Step 11

Pour the heavy cream mixture over the chocolate. Whisk until smooth.

Step 12

Place chocolate glaze in refrigerator for 10 minutes before using.

Step 13

Put down a chocolate cake layer on a cake stand and transfer roughly 1/4 of the prepared buttercream on top of the cake layer.

Step 14

Using an offset spatula, even out this first layer layer of buttercream.

Step 15

Place second cake layer down and take another 1/4 of buttercream. Even out with an offset spatula.

Step 16

Top the cake with final cake layer. Using remainder of the buttercream, spread on thin layer on the top and around the sides of the cake.

Step 17

Spoon the ganache onto the edge of the cake. Work your way around the cake and use leftover ganache to cover the top.

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