Flourless Chocolate Mint Layer Cake

I love chocolate mint! Do you love chocolate mint? I think I’ve mentioned before how much I love all things mint flavored. And when you pair it with chocolate, oh my. It’s the best!

Even better, this cake is gluten free. I didn’t even have to tell you that because you would never even know when you cut into this luscious show stopper. The fact that it’s gluten free is surprising. It’s just a completely delicious dessert!

Start by beating 6 eggs and 1 cup of sugar with an electric mixer at high speed for about 5 minutes. It should be pale in color like this when you’re done. Then you add vanilla, cocoa powder and a mixture of melted chocolate and butter. Mix until combined.

Ingredients

• For the Cake
• 1 cup (226g) unsalted butter
• 1 1/2 cups (255g) semi-sweet chocolate chips (good quality)
• 6 eggs, room temperature
• 1 cup (210g) sugar
• 1 tablespoon vanilla
• 3/4 cup (75g) cocoa powder
• 1 teaspoon salt
• For the Mint Buttercream
• 1 1/2 cups (339g) unsalted butter, softened
• 6 cups (678g) powdered sugar
• 6-8 tablespoons heavy cream
• 1 1/2 teaspoons mint extract
• 6-7 drops of green food coloring
• For the Ganache
• 1 1/2 cups (255g) semi-sweet chocolate chips
• 6 tablespoons (84g) unsalted butter
• Garnish
• 6-7 Andes mints

Instructions

1. Preheat oven to 350°F. Spray 3 (8") cake pans with non-stick cooking spray. Set aside.
2. In a medium, microwave safe bowl, melt the butter and chocolate chips on High for 2 minutes, stirring every 30 seconds. Set aside.
3. Place the eggs and sugar in a large bowl. With an electric mixer, beat at high speed for 5 minutes. Mixture should be pale yellow and doubled in volume. Add vanilla and salt. Sift in the cocoa. Beat on medium speed until just combined. Stir in the melted chocolate and butter. Pour into the prepared pans. Bake for 20-25 minutes or until a toothpick comes out with some crumbs but no longer wet.
4. For the Buttercream
5. Beat softened butter on medium speed with an electric or stand mixer for 3 minutes. Add powdered sugar, cream, and mint extract with the mixer running on low. Increase to medium high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Once it's the desired consistency, add the food coloring and mix until completely combined.
6. For the Ganache - (Note: make ganache after you take the cake out of the refrigerator)
7. Melt butter and chocolate chips in the microwave at 50% power, stirring ever thirty seconds until it's completely melted.
8. To assemble the Cake
9. Frost each layer of cake with mint buttercream. Reserve about 1 1/2 cups of buttercream for the top decoration. Then frost the cake with the rest of the buttercream. Place in the refrigerator for 1-2 hours. After the cake is chilled, pour ganache over the top, letting it fall over the edges and drip down the sides. To decorate the top, place remaining buttercream in a large pastry bag fitted with a 1M pastry tip. Pipe 6-7 swirls on top of cake. Add Andes mints.
10. Cake recipe adapted from YammiesNoshery.com

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