Chocolate Mint Cake Squares Recipe - Allrecipes.com
Chocolate Mint Cake Squares Recipe
  • READY IN 1+ days

Chocolate Mint Cake Squares

Recipe by  

"Delicious! The combination of mint and chocolate is always a sure-fire pleaser."

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Ingredients Edit and Save

Original recipe makes 1 13x9-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 day 2 hrs 45 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9-inch baking pan.
  2. Cream 1/2 cup butter with 1 cup white sugar. Beat in the eggs one at a time, mixing after each until fully incorporated. Stir in the chocolate syrup and vanilla. Mix in the flour and salt; stir until just combined. Pour the batter into the prepared pan.
  3. Bake in the preheated oven until a tester comes out clean, about 30 minutes. Let cake cool completely before frosting.
  4. To Make Mint Layer: Combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. Pour in the creme de menthe syrup; blend until incorporated. Spread over the top of the cooled cake.
  5. To Make The Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. Let cool slightly, then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve. Keep cake refrigerated.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2007

This was easy and delicious. I took the advice of some other reviewers regarding the mint filler, and used about 2 tablespoons of milk, a teaspoon of peppermint extract, about 2 tablespoons of additional powdered sugar and some green food coloring instead of the creme de menthe. Turned out super. Also, for the other folks who are in a hurry like I was, my cake wasn't entirely cooled, I only chilled the mint layer for about 15 minutes before adding the chocolate and chilling for only about another 1 1/2 hours. Turned out fabulous. Thank you!

 
Most Helpful Critical Review
Jan 14, 2010

I can't believe the reviews here. This cake was was sickeningly sweet and a total disaster. I am irked as it took me a while to make this cake. A real disappointment !!

 

26 Ratings

Dec 10, 2003

I was given this almost exact recipe from my sister-in-law several years ago. About the only difference is I use a few drops of peppermint extract in place of the creme dé menthe. I also add a couple drops of either green or red food coloring. I don't let mine chill more than about 45 mins. or the top tends to crack easily when you are trying to cut it. Also, I divide the pan into about 4 sections, saving one to eat immediately, and the other 3 are cut up and put on paper plates then in plastic freezer bags. They freeze nicely and thaw quickly when you are looking for a quick dessert or have someone drop in unexpectedly. I try to keep a couple plates in the freezer at all times.

 
Jul 02, 2005

This is a fail proof recipe. I made so many mistakes( over beating the butter till it seperated for both batter and icing) and I was amazed that the cake still turned out yummy! I used one teaspoon of mint extract and that worked great. TO salvage my cake, I placed it in the freezer and it still tasted fudgey and moist! granted the cake layer isn't the most chocolatey, the whole combination worked really well. It was like eating Andes Mint or After Eight mint cakes! A real keeper!

 
Jul 23, 2003

This is a terrific dessert! The cake part is soooo moist and chocolatey, while the mint layer is very subtle, not too overpowering. The only thing I did differently is to drizzle the chocolate glaze very heavily over the top of the mint layer, as opposed to spreading it. For my ladies luncheon, I wanted more of the green to show because I thought it made a beautiful presentation. Spreading the glaze would have give it a chocolate cake look. BTW the chocolate glaze is more of a frosting that sets up hard and has a tendency to crack. For this reason, too, I think a heavy drizzle pattern would be better than spreading. Thanks Sally!

 
Feb 14, 2005

I didn't have any creme de menthe so I used 1/2 tsp. peppermint extract, a little paste green food coloring, and about a tablespoon of milk in the icing. It tasted great. I put the iced cake in the refrigerator to chill, then added the chocolate glaze. After about 15 minutes it was set enough to cut easily without cracking (as some other reviewers had mentioned). It cut cleanly and neatly. Although this was very good (actually, I had a hard time stopping eating it), I only gave it 4 stars because in the past I've made a similar recipe with a brownie base and I prefer that since it's more chocolatey than this cake.

 
Aug 27, 2010

I made these last night. Very simple. Very good. I wanted to follow the recipe very badly...unfortunately I "sampled" the Creme de menthe. It was just strong enough that when I "sampled" the Mint layer I couldn't taste enough mint...so I added more. Tasting the completed effort today without any prior sampling was a surprise of the extra minty flavor. A little too much, but entirely my fault!! Next time I'll try not to cook like Julia Childs.

 
Aug 12, 2008

Exceptional cake! The actual cake is more like a brownie and is very moist and flavourful. I didn't have any creme de menthe so I went with 2 tbls of milk and 1/2 tsp of mint extract. Also, I only chilled the final product for about an hour before cutting them to avoid the chocolate glaze cracking. It cut clean and made a beautiful presentation. Everyone LOVED these and wanted me to make them again! Thanks!

 

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Nutrition

  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 81.2 g
  • 26%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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