Chocolate Cake with Mint Ganache

Name: Chocolate Cake with Mint Ganache
Prep time: 25 min
Total time: 2 h
Yield: 10 - 14
Ingredients: Unsalted butter, for cake pans; 1 1/2 c. all-purpose flour, spooned and leveled; 1 tsp. kosher salt; 1 tsp. baking soda; 1/2 tsp. baking powder; 2/3 c. unsweetened Dutch-process cocoa powder; 2/3 c. hot water; 1 1/3 c. granulated sugar; 1/2 c. canola oil; 1 large eggs; 1/2 c. full-fat buttermilk; 1 tsp. pure vanilla extract; 12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature; 2 1/2 c. confectioners’ sugar, plus more if needed; 1/2 c. unsweetened cocoa powder; 3 tbsp. heavy cream, plus more if needed; 1/2 tsp. pure vanilla extract; Pinch of kosher salt; 2/3 c. dark chocolate chips or 5 ounces (60 percent to 75 percent) dark chocolate, coarsely chopped; 2/3 c. heavy cream; 2/3 tsp. pure mint extract

Serve this elegant dessert at your next dinner party

By Matt LewisPublished: Jan 18, 2026

Be the first to review!

Jump to recipe

chocolate cake with a slice cut out displayed on a plate

Becky Luigart-Stayner for Country Living

Yields:

10 - 14

Prep Time:

25 mins

Total Time:

2 hrs

After opening Baked, the beloved Brooklyn bakery in the “neighborly neighborhood” of Red Hook (just look for the orange door!), and running it for 12 years, Matt Lewis (@brooklynbaker) left the city for the Hudson Valley, where he has channeled his culinary creativity into a new book, Sure Thing Desserts: Truly Perfect Versions of Everyday Classics. One standout: this simple two-layer chocolate cake covered in a velvety, mint-kissed ganache.

Advertisement - Continue Reading Below

Ingredients

For the chocolate cake:

Unsalted butter, for cake pans
1 1/2 cups all-purpose flour, spooned and leveled
1 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
2/3 cup unsweetened Dutch-process cocoa powder
2/3 cup hot water
1 1/3 cups granulated sugar
1/2 cup canola oil
1 large eggs
1/2 cup full-fat buttermilk
1 tsp. pure vanilla extract

For the buttercream frosting:

12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar, plus more if needed
1/2 cup unsweetened cocoa powder
3 Tbsp. heavy cream, plus more if needed
1/2 tsp. pure vanilla extract
Pinch of kosher salt

For the ganache:

2/3 cup dark chocolate chips or 5 ounces (60 percent to 75 percent) dark chocolate, coarsely chopped
2/3 cup heavy cream
2/3 tsp. pure mint extract

Directions

1. Step 1Make the chocolate cake: Preheat oven to 350°F with rack in the middle position. Butter the sides and bottoms of two 8- or 9-inch round cake pans. Line the bottoms with parchment paper, then butter the paper.
2. Step 2Whisk together flour, salt, baking soda, and baking powder in a bowl. Whisk together cocoa powder and hot water in a second bowl until the cocoa powder is dissolved. Add sugar, oil, eggs, buttermilk, and vanilla and very gently whisk until combined. Add dry ingredients to wet ingredients and whisk until combined. Transfer batter to prepared pans, dividing evenly. Lightly tap pans on the counter to even out batter. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 18 to 23 minutes. Invert cakes onto a cooling rack and remove parchment. Invert cakes again so the tops are facing upward. Cool completely.
3. Step 3Make the buttercream frosting: Beat butter on medium speed with an electric mixer until smooth and creamy, 2 to 3 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, vanilla, and salt and beat on low speed until almost combined. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes. If frosting seems too loose, add more confectioners’ sugar, 1 tablespoon at a time, until it becomes the right consistency. If frosting appears too thick, add heavy cream in 1 teaspoon increments until it loosens up enough to spread and hold.
4. Step 4Place one cake layer on a serving platter. Trim top to create a flat surface if desired. Spread just under half the frosting in an even layer on top of cake. Top with second cake layer. Top with remaining frosting, spreading on top and sides. Chill 30 minutes.
5. Step 5Make the ganache: Place chocolate in a heatproof bowl. Whisk together cream and mint extract in a small pot. Bring to a gentle simmer over low heat. Pour over chocolate and let sit 3 minutes. Starting in center of bowl and working out to the edges, whisk until smooth. Let sit 10 minutes. (Ganache should be almost at room temperature at this point.)
6. Step 6Slowly pour ganache onto center of cake. (It will spread out to edges and drip down sides.) Chill 30 minutes. Cake will keep in a cake saver in the refrigerator for up to 3 days.