Hey y'all! If you're looking for a show-stopping dessert that's both invigorating and indulgent, this Mint Chocolate Mousse Cake absolutely delivers. With layers of velvety chocolate mousse, a hint of refreshing mint, and a tender chocolate cake base, it's perfect for birthdays, celebrations, or whenever you're craving something special. Let's get cooking!

Why You'll Love This Mint Chocolate Mousse Cake

Creamy, airy mousse pairs perfectly with rich chocolate and cool mint flavors.
Stunning presentation makes it ideal for parties and special occasions.
Can be made ahead—stress-free entertaining!
Easy to slice and serve; everyone wants a second piece!
Customizable with toppings for any time of year.

Ingredients

¾ cup (90g) all-purpose flour
½ cup (40g) unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup (150g) granulated sugar
⅓ cup (80ml) vegetable oil
2 large eggs, at room temperature
½ cup (120ml) buttermilk, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) hot water
1 and ½ cups (260g) semi-sweet chocolate, chopped
2 tablespoon unsalted butter
2 cups (480ml) heavy whipping cream, cold
¼ cup (30g) powdered sugar
½ teaspoon mint extract (not peppermint oil!)
Green food coloring (optional)
½ cup (90g) mini chocolate chips or chopped chocolate (for garnish)
Fresh mint leaves, for garnish

Directions

Prep & Bake the Chocolate Cake Base

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk together sugar, oil, eggs, buttermilk, and vanilla extract until well combined.
Gradually whisk dry ingredients into the wet mixture. Stir in hot water until you have a smooth batter.
Pour batter into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan, then gently remove the parchment paper.

Make the Mint Chocolate Mousse

Melt semi-sweet chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool to room temperature.
Whip heavy cream with powdered sugar to stiff peaks using a mixer.
Reserve ¾ cup whipped cream for topping. Gently fold in melted chocolate, mint extract, and a drop or two of green food coloring (if using) into remaining whipped cream until evenly blended.

Assemble the Cake

Place the cooled cake base back into the cleaned springform pan.
Spread mint chocolate mousse evenly over the cake base, smoothing the top with a spatula.
Chill the assembled cake in the fridge for at least 4 hours (or overnight) to set.

Decorate & Serve

Remove cake from the springform pan. Pipe or spread reserved whipped cream on top, sprinkle with mini chocolate chips, and garnish with fresh mint leaves.
Slice and serve chilled. Enjoy your Mint Chocolate Mousse Cake!

Notes

For clean slices, wipe your knife with a hot, damp cloth between cuts.
Ensure the cake base is completely cool before spreading mousse to prevent melting.
If mint flavor is strong, adjust the extract to taste before assembling.

Variations

Peppermint Twist: Use peppermint extract for a brisk winter vibe.
Oreo Crust: Swap the cake layer for a crushed Oreo cookie crust.
Dairy-Free Option: Use dairy-free whipped topping and vegan chocolate for a lactose-friendly treat.

Required Equipment

9-inch springform pan
Mixing bowls (medium & large)
Hand mixer or stand mixer
Whisk & spatula
Parchment paper
Microwave-safe bowl

Storage Instructions

Keep your Mint Chocolate Mousse Cake covered and refrigerated. It stays fresh for up to 4 days. For longer storage, freeze (well-wrapped) for up to 2 months. Thaw overnight in the fridge before serving.

Suggested Pairings & Serving Recommendations

Serve with fresh berries for a pop of color and tartness.
Add a dollop of whipped cream and extra chocolate shavings on each slice.
Enjoy with a hot cup of coffee, a matcha latte, or a glass of dessert wine.

Pro Tips for Perfect Mint Chocolate Mousse Cake

Use high-quality chocolate for a deeply rich, glossy mousse.
Chill the mixing bowl and beaters for whipping cream extra fast and fluffy.
Let cake set overnight for neat layers and enhanced flavor.

FAQ

Can I make this Mint Chocolate Mousse Cake ahead of time?

Absolutely! You can assemble the cake a day in advance—just decorate before serving.

What if I don’t have mint extract?

You can infuse cream with fresh mint leaves (steep, then strain) for a natural mint flavor, or try another extract, like almond or orange, for a twist.

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, but the mousse will be sweeter and less intense. Reduce powdered sugar slightly if you prefer less sweetness.