Flourless Mint Chocolate Cake is extremely rich and fudgy chocolate cake for true chocolate lovers. Bottom layer is classic flourless chocolate cake, but it’s filled with white chocolate mint filling and covered with chocolate ganache, to be festive as perfect Christmas dessert. Every single bite of this cake is so rich and soooo chocolatey! But if you are not a fun of chocolate-mint combo, then check this Flourless Chocolate Cake, too.
Flourless Mint Chocolate Cake
Have you ever tried Flourless Chocolate Cake?! If you haven’t, then you are missing a lot! Flourless chocolate cake is so decadent, so rich and so fudgey. It’s melt-in-your-mouth good! Flourless chocolate cake recipe doesn’t use flour, as its name says. This cake is made with a lot of melted chocolate, butter, eggs, sugar and cocoa powder.
Moreover, this cake is even better than a brownie. But, it’s also very, very rich. You need only a small piece of this cake to satisfy all your chocolate cravings.
I’ve already shared Flourless Chocolate Cake recipe here on my blog. And this Flourless Mint Chocolate Cake is just upgraded version of my old recipe.
Besides cake and topping, this cake has one more layer of chocolate in the middle. It’s silky and creamy white chocolate mint filling.
Chocolate mint combo is perfect for winter holidays. If you are looking for perfect Christmas dessert recipes for your Christmas table this year, you should consider this decadent Flourless Mint Chocolate Cake. It’s super SIMPLE and EASY to make.
How to make Flourless Mint Chocolate Cake:
First, melt the butter and chocolate together and set aside to cool. Then, beat the eggs and sugar until pale yellow and doubled in size. Next, slowly mix in melted chocolate and vanilla and stir in sifted cocoa powder. Pour the mixture in round cake pan greased with butter and dusted with cocoa powder. The cake will rise as it bakes, but it will sink in the center when cooled. But, don’t worry that’s exactly what we want, because you need that dent as a space for filling. For that reason, you must be really careful and not overbake the cake.
Making the filling and topping is so simple. But I have one tip for you about the chocolate. When you are chopping the chocolate, chop it in really small pieces, the smaller the better! It will melt faster and you’ll have beautiful, silky and smooth ganache.
For the filing you will use white chocolate, and for the topping use semi-sweet chocolate. Chop the chocolate, heat heavy cream and corn syrup, then pour it over chopped chocolate and stir until it’s completely melted and smooth. However, for the filling, you’ll need a few more ingredients. It’s softened butter, mint extract and green food coloring if desired.
If you’re graving for more chocolate cakes check these recipes:
Chocolate Pecan Ooey Gooey Butter Cake with fudgey brownie layer at the bottom, ooey gooey pecan pie filling in the center and buttery cream cheese topping.
Flourless Chocolate Cake is the best and the most decadent chocolate cake I’ve ever tried!!! Every single bite of this cake is extremely rich and fudgy and chocolate glaze takes it over the top!
Flourless Mint Chocolate Cake
Prep Time: 120- Cook Time: 35
- Total Time: 155
Yield: 12-16 1x
Category: desserts
Method: bake
Cuisine: American
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Flourless Mint Chocolate Cake is extremely rich and fudgy chocolate cake for true chocolate lovers.
Ingredients
Cake:
- 12 oz. semi-sweet chocolate- chopped
- ¾ cup unsalted butter (plus more to grease the pan)
- 5 eggs
- 1 cup sugar
- 1 ½ tsp. vanilla extract
- dash of salt
- 2 Tbsp. unsweetened cocoa powder-sifted (plus more to dust the pan)
Mint ganache filling:
- 12 oz. white chocolate-finely chopped
- 6 Tablespoons heavy cream
- 1 Tablesoon light corn syrup
- 2 Tablespoons unsalted butter-softened
- ½–1 teaspoon mint extract (to taste)
- green food coloring
Chocolate ganache:
- 10 oz. semi-sweet chocolate-finely chopped
- ½+ 1 Tablespoon cup heavy cream
- 1 Tablespoon light corn syrup
Instructions
Cake:
- Preheat the oven to 350F and place the rack in the middle position.
- Grease 9 x 2 inches round cake pan with butter. Line the bottom with parchment paper, butter the paper, then lightly dust bottom and sides with cocoa powder, then tap off the excess of cocoa powder and set aside.
- Place ¾ cup of unsalted butter cut in 1-inch pieces and 12 oz chopped chocolate in a heatproof bowl. Melt the chocolate and butter in a microwave or over a pot of simmering water. Stir until completely smooth, then set aside to cool slightly.
- Next, in a large mixing bowl place eggs, sugar, vanilla and salt. Beat on a medium speed until pale yellow and doubled in size.
- With your mixer running on low speed, gradually add melted chocolate and mix to combine. Add cocoa powder and mix just until evenly combined.
- Pour the batter in prepared pan and bake about 30 minutes or until toothpick inserted in the center comes out with a few moist crumbs attached. Do not over bake the cake, or it won’t sink enough in the center when it cools!!!
- Col the cake in the pan on a wire rack for 30 minutes. If the cake doesn’t sink I the middle when start cooling, cover the top with baking paper and press with an 7-inch round cake pan in the center to make the dent for filling. Then run a thin knife around the edges and transfer to a rack to cool completely.
- Transfer cooled cake to a serving plate and make the filling.
White Chocolate Mint Ganache Filling:
- Place finely chopped chocolate in a heatproof bowl. heat heavy cream and corn syrup to a boil, stir and pour over chocolate. Let it sit for a 1-2 minutes, then stir until chocolate is melted and smooth. Stir in butter, then add mint extract and green food coloring.
- Pour the filling into the indentation in the center of the cake, then place the cake in the freeze for 10-15 minutes until the filling is firmed.
Chocolate Ganache:
- Place finely chopped chocolate in a heatproof bowl. Heat heavy cream and corm syrup to a boil, stir and pour over chocolate. Let it sit for a few minutes, then stir until chocolate is completely melted and smooth. If the ganache is too warm and thin, cool to a room temperature, then pour over the cake. Spread over the top and edges, too.
- Garnish with mint leaves and sprinkles if desired.
- Store in the fridge.
2 comments
This recipe says 350’ for 30 minutes, but the plain flourless chocolate cake says 300’ for 40 minutes. They look like the same recipe. Which direction do you prefer?
Hi Jennifer, baking for 40 minutes at 300 F make the cakes top more flat and won’t sink too much in the center as it cools. I bake it for 30 minutes at 350 F because I need indentation in the center of the cake for mint filling.