Holiday baking is in full-gear and almost everybody in my family seems to enjoy mint and chocolate, so I’m making the best of my bottle of peppermint extract this year! (If you’re not a mint lover, simply exchange the mint extract for vanilla in the buttercream filling or just omit it from the mousse filling). This recipe has two versions – the one shown, and one for super chocolate enthusiasts, that swaps the filling shown for a chocolate mint mousse filling (the latter being a bit more time consuming, as the mousse will need to chill for a bit). These cakes are simple to make lactose-free if needed. Both are well-suited to being frozen (and eaten straight from the freezer if desired, though keep in mind that the non-dairy ganache will be more desirable – less hard – when frozen).
The chocolate cake is very slightly modified from the ‘Celebrate with Chocolate’ cookbook and is also used in my Chocolate Raspberry Lemon Cake recipe. The chocolate mousse recipe is delicious on its own (minus mint) can be found here. I forgot to include this in the printable recipes – but if desired, use a vegetable peeler to shave chocolate mint candies on top of ganache before refrigerating (shaved dark chocolate mint Dove bites are shown in the photo).
Click photo below for printable image of recipe (buttercream mint filling version).
Click photo below for printable image of recipe (chocolate mint mousse version).
Feel free to ask questions or let me know what you think if you try it! Enjoy!