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Revisited: Chocolate Mint Cake with White Chocolate Mint Ganache Filling and Chocolate Fudge Icing

Mint Layer Cake with White Chocolate Mint Ganache Filling and Chocolate Fudge Icing cake recipe from Hershey’s, filling adapted from, fudge icing is an original recipe

  • Total Time: 2 hours 35 mins
  • Yield: 8-10 1x


Units Scale
  • For Chocolate Cake:
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Hershey’s cocoa, plus more for dusting pan
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup very hot water
  • 1/2 cup vegetable oil
  • For White Chocolate Mint Ganache Filling:
  • 12 ounces quality white chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tbsp. butter
  • 1 teaspoon pure peppermint extract
  • 1 teaspoon creme de menthe extract
  • 23 drops of green food coloring
  • For Chocolate Fudge Icing:
  • 1 1/2 sticks salted butter (use unsalted if you like it better)
  • 2 ounces bittersweet chocolate, chopped
  • 3/4 cup Hershey’s cocoa powder
  • 4 to 4 1/2 cups powdered sugar
  • 24 tablespoons milk, plus more if needed
  • Chocolate shavings or curls, or chopped Andes mints, for garnish


  1. For cake: Heat oven to 350°F. Adjust oven racks to the middle of the oven.
  2. Generously grease two 9-inch round cake pans. Line the bottom with a 9-inch round piece parchment or waxed paper. Grease the paper. Sprinkle about 2 teaspoons cocoa powder into the greased pan and tap the sides to distribute it on the bottom and sides of pan. Use more cocoa, if needed. Tap out the excess.
  3. Sift all the dry ingredients into a large mixing bowl.
  4. Whisk together the buttermilk, eggs, oil, and vanilla extract in a large glass measuring cup with spout.
  5. Add the liquid ingredients to the dry ingredients. Beat with an electric hand mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.
  6. Using a 1-cup measuring cup, evenly divide the cake batter between the 2 pans; each one gets about 3 cups of batter.
  7. Bake the cakes at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Wrap cake in plastic film and place in fridge or freezer until ready to frost the cake; this will make it easier to frost and there will be less loose crumbs.
  8. For White Chocolate Mint Filling: Have ready a double boiler or glass bowl and pan of simmering water. Place white chocolate, cream, and butter into the double boiler or glass bowl set over simmering water.
  9. Stir occasionally until the chocolate and butter melt. Remove bowl from heat being careful not to get any drops of water in the chocolate, or it will seize.
  10. Add the extracts and food coloring directly to the bowl and stir. Cover bowl with plastic wrap and refrigerate until the ganache thickens a bit and cools down. Make sure it doesn’t get too thick, or it won’t whip properly or spread very well.
  11. Whip the cooled ganache on low speed with an electric mixer. It won’t take long – the ganache will start to thicken up and become fluffy. If over-beaten, the ganache will become crumbly. Warm the mixture in the microwave or over the simmering water to soften it a bit. Stir again to restore the proper consistency.
  12. For Chocolate Fudge Frosting: Place butter and bittersweet chocolate in another glass mixing bowl. Place in microwave on 50% power for 60 seconds. Stir and microwave again for 30 second intervals until chocolate is completely melted.
  13. Add the cocoa powder and mix well. Using an electric mixer, beat in the powdered sugar a little at a time, alternating with a little milk until the icing has reached a spreadable consistency. (Sometimes it needs a few minutes in the fridge to firm up.)
  14. To Assemble Cake: Remove the chilled cake from the fridge or freezer. Place a little bit of the Chocolate Fudge Frosting in the center of a cake stand or serving tray. Place the first layer on the frosting. This will help keep the cake from slicing around.
  15. Spread 1/2 of the ganache on the first cake layer, carefully spreading almost to the edge of the cake. Top with the second layer. Refrigerate for 10-15 minutes, if needed.
  16. Starting on the top of the cake, spread a bit of the fudge frosting over the entire cake to create a crumb coating. This will help keep the tender cake from pulling away and creating crumbs in the frosting. Chill in the fridge again for a few minutes to set the frosting.
  17. Cover the cake with the fudge frosting. Create swirls or other patterns, if desired.
  18. Place the remaining white chocolate ganache into a piping bag and using a star tip, pipe the ganache in a decorative pattern on the top of the cake. Sprinkle with the chocolate shards. Refrigerate until ready to serve.
  19. Just before serving, remove cake and allow it to warm up for about 5-10 minutes before cutting into wedges. Serve immediately.
  • Author: Lindsey Johnson
  • Prep Time: 2 hours
  • Cook Time: 35 mins
  • Category: Dessert
  • Cuisine: American