• Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
    • Weekly Meal Plans
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Sign Me Up!
Recipes » Dessert » Cake » Chocolate Dinner Mint Cake

Chocolate Dinner Mint Cake

By Kate Morgan Jackson

Jump to Recipe

This recipe for a show-stopper chocolate dinner mint cake is not only fabulously festive, it’s also a snap to make!

chocolate dinner mint cake
Okay, we are heading straight into the home stretch of Tis The Season, and one of things I am always doing this time of year is looking for the perfect combo of show-stopper and easy when it comes to that big holiday dinner dessert.

You know, the one that is going to get you a round of oohs and aahs when you bring it out, and then has your dining room settle down to delirious quietness because everyone is eating in happy holiday bliss…but also the one that is not going to keep you in the kitchen for hours.  Welcome to that dessert!

Because I don’t know about you but for me, as much as I love to spend time puttering around my kitchen, Christmas comes but once a year and I need as much time as possible to hang out with the folks I love and do other important things like take deliberately blurry pictures of my Christmas tree with my iPhone.

It’s the little things!


So here’s the thing about this cake.  You know those delectable chocolate dinner mints – the thin square ones with the creamy minty insides?

Now imagine those mints, but in cake form.  Made with BROWNIES.  Yep, that’s what we are talking about here.

Here’s How You Make Chocolate Dinner Mint Cake!

The brownies are made out of your favorite mix (I like Betty Crocker, but really any kind will do, as long as it is regular old brownie mix).  Make a 13×9 inch pan of it, and line the baking dish with non-stick foil so you can lift the sheet of brownie out easily.

Cut it in half and there’s your cake part.  You can even do this part a day ahead.

Now for the minty filling…you are going to whip together butter, a little cream and some peppermint extract (which you can find in the supermarket right next to the vanilla extract).  Whip in some confectioner’s sugar until it is nice and fluffy.  That part’s now done (See?  Easy!).

The last part is the glaze.  You need 10 ounces of either dark or bittersweet chocolate, chopped up (I usually give it a whirl in the food processor, because the more chopped it is the faster it will melt).

Put it in a bowl, and then pour a combo of hot cream and corn syrup over it and whisk whisk whisk until everything is melted and smooth.  Stir in some butter and a little more mint extract and pop it in the fridge until it firms up a little.

To put the whole thing together, put one brownie half on a cooling rack and spread all that white minty filling over the top of it.

Place the other half on top, bottom side up (just because that will be smoother to frost).  Scoop out a cup of the chocolate glaze and frost the top sides with it – you just need a thin layer.

Now comes  the magic part: save a couple tablespoons of the leftover glaze and pop the rest in the microwave until it is melty, about a minute.  Pour it over the top of the cake and gently spread it around, letting some run down the sides.  Oh yeah.

Now for the perfect finishing touch, put those extra tablespoons of glaze into a little ziplock bag, snip the corner off and make little decorative squiggly lines on the top.

Or you can just squirt it right into your mouth and eat it.  Your choice.  Hey, it’s Christmas!

Now pop everything into the fridge for at least 30 minutes, and when it’s time to serve it, use a couple of spatulas to slide it on to a pretty platter.

Stand back.  Let the oohs and aahs wash over you.  Feel extremely happy and festive!

Print

Dinner Mint Cake


  • Author: Kate Morgan Jackson
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Stovetop and Microwave
  • Cuisine: American
Print Recipe
Pin Recipe

Description

This recipe for a show-stopper chocolate dinner mint cake is not only fabulously festive, it’s also a snap to make!


Ingredients

  • One 13x9 pan of brownies, baked, cooled and cut in half (line the pan with non-stick foil to make lifting the brownies out as easy as possible!)

For the glaze

  • 10 ounces dark or bittersweet chocolate, chopped fine
  • 1 cup heavy cream
  • 1/4 cup light cane syrup (Karo light syrup)
  • 4 tablespoons butter, softened
  • 1/4 teaspoon peppermint extract

For the filling

  • 12 tablespoons butter at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon peppermint extract
  • 1 1/2 cups confectioner’s sugar

Instructions

  1. Make the glaze first so it has time to cool: Put the chopped chocolate in a medium sized mixing bowl. Stir the cream and the corn syrup in a small heavy pot over medium heat until it reaches a low boil.
  2. Pour the hot cream mixture over the chopped chocolate and whisk until smooth. Add the 4 tablespoons butter and 1/4 teaspoon mint extract and whisk again until smooth. Cover and put in the fridge until it is spreadable, about 60 minutes.
  3. When the glaze is set, make the filling: beat 12 tablespoons butter with 2 tablespoons cream and 1 teaspoon mint extract on medium until well-combined. Add confectioner’s sugar and beat on low until it is mixed in. Now rev the mixer up to high and beat until everything is nice and fluffy, about 3 minutes or so.
  4. Time to assemble! Put the one brownie half bottom side down on a cooling rack that is place on a rimmed baking sheet. Spread all the filling evenly over it. Pop the other half on top, bottom side up (to give you a smoother spreading surface). Take 1 cup of the glaze and spread it in a thin layer over the sides and the top (if you have an offset spatula this is the time to break it out!).
  5. Save a couple tablespoons of the remaining glaze and set aside. Put the rest in the microwave for a minute until it is melted. Pour it over the top of the cake, using a spatula to spread it along the top and to help it drip down the sides.
  6. If you like, put the 2 tablespoons you saved into a ziplock bag, snip off a corner and pipe decorative squiggles over the top.
  7. Refrigerate for at least 30 minutes, then transfer the cake onto a platter (I use two spatulas for this) and serve!
81632.5 g248.7 mg58.6 g28.8 g0.4 g70.9 g2.3 g6.9 g129.9 mg

We love seeing what you do
with our Framed Cooks recipes.

Just tag @FramedCooks on Instagram, Pinterest or Facebook
so we can admire the deliciousness!

 

 

 

11990 shares
  • Facebook880
  • Twitter
  • Yummly
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe?
Click here to email them the link!

Published on December 16, 2014

Good for: Birthday Party, Christmas/Holidays, Dinner Party

Last Post:
Pear Butter
Next Post:
Slow Cooker Tomato Ravioli Soup

I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!) Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Linda says

    December 17, 2014 at 10:37 am

    Yum! I know this is going to be my new favorite.

    Reply
    • Kate says

      December 18, 2014 at 7:37 am

      Maybe we can make it together sometime soon! xoxo

      Reply
  2. Joanne says

    December 20, 2014 at 9:31 am

    Heavenly. Just heavenly.

    Reply
    • Kate says

      December 21, 2014 at 9:00 pm

      Aw, thank you! :)

      Reply
  3. Diane says

    December 8, 2016 at 10:48 am

    I live with a dark chocolate/mint lover. This is now on the select list of homemade holiday baked items!

    Reply
    • Kate says

      December 11, 2016 at 4:01 pm

      That is one lucky dark chocolate/mint lover! :)

      Reply
  4. Mindy says

    June 24, 2017 at 10:48 am

    Quick question: The recipe says 1/4 cup cane syrup (Karo). Can I use Karo light corn syrup? Thanks!

    Reply
    • Kate says

      June 24, 2017 at 10:50 am

      Yes! That’s the kind you should use, actually – I will add that to the recipe note. :)

      Reply
      • Mindy says

        June 24, 2017 at 1:51 pm

        Thank you! And one more question: do you know if light cream would work in the chocolate glaze?

        Reply
        • Kate says

          June 24, 2017 at 2:10 pm

          I wish I could say yes, but you do need heavy cream to get the consistency. I promise the taste is worth it! :)

          Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Ricotta Scrambled Eggs
  • Pasta with Buttered Egg Sauce
  • Lemon Garlic Lobster Pasta
  • Julia Child's Filet Of Sole

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2023 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

12.0K shares
11990 shares
  • 880