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This refreshing Peppermint Patty Flourless Chocolate Cake recipe has fudgy chocolate cake, a surprise layer of rich, white-chocolate-mint ganache, and a shiny chocolate glaze. It’s ultra moist texture is pure decadence!
When I have a serious chocolate and peppermint craving, nothing but this cake will do. York Peppermint Patties? Hah! I scoff in the face of those puny little candies. The only peppermint patty I’m interested in is made with flourless chocolate cake, white chocolate-mint ganache, and is 9 inches in diameter. THAT’S what I’m talking about.
This cake is a bit of a Clark Kent. It looks mild-mannered, even a little boring from the outside. “Oh, don’t mind me, I’m just a flat chocolate cake with some shiny ganache on top. Ho hum…”
…until you cut into it. Bam! Suddenly there’s a surprise white chocolate-mint layer, hiding under the chocolate, just waiting to punch you in the mouth with that refreshing minty flavor. Hurts so good.
While this idea could technically be made with any chocolate cake recipe, I really wanted to make it with a flourless chocolate cake. I’ve had so many flourless cake experiences where the center collapsed and the cake looked a little tragic, I needed redemption. (Although a collapsing middle is a normal feature of some cake recipes, it doesn’t square with my perfectionist tendencies.) I figured a flourless chocolate cake would be delicious, yes, but more importantly, the collapsed center would form the perfect container for the thick layer of mint ganache.
Well, it took a few tries (RIP, weird raw moussey cake-beast) but I finally ended up with a recipe that’s dense and fudgy, extra-chocolatey, and that collapses in the middle without having a crunchy, crackly top that shatters into a million pieces. Success!
So this perfectly imperfect flourless chocolate cake is topped with a thick layer of white chocolate ganache, generously flavored with mint. I considered going with a powdered sugar-based filling, so it’d be more like a peppermint patty, but decided that I’d rather have a smooth, rich, creamy texture instead of a firm, candy-like one.
Speaking of the texture, will you look at this beauty?! This is not a cake for those folks who prefer dry, unadorned bundt cakes. If the word “moist” in connection with cakes squicks you out, keep on moving, because this cake is the definition of moist. It’s got the fudgy chocolate layer, and the creamy mint business, and then a soft layer of chocolate glaze on top. It’s super decadent and definitely best enjoyed in small slices.
I topped mine with flecks of gold and silver leaf, but it looks just as good without any adornment, or with fresh mint leaves, chocolate curls, or even sprinkles! This delicious cake makes a great treat for St. Patrick’s Day, Christmas Day or any day you need a minty pick-me-up . . . Enjoy!
Chocolate Profiteroles with Fresh Mint Chip Ice Cream
Mint Chocolate Chip Mousse Brownies
Peppermint Patty Flourless Chocolate Cake
For the Flourless Chocolate Cake:
- 12 oz semi-sweet chocolate, finely chopped
- 8 oz unsalted butter
- 6 large eggs, at room temperature
- 5.66 oz brown sugar, (¾ cups), lightly packed
- 1 tbsp coffee, or water
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the White Chocolate Mint Ganache:
- 12 oz white chocolate, finely chopped, or white chocolate chips
- 4 oz heavy cream, (1/2 cup)
- 1 tbsp light corn syrup
- 2 tbsp unsalted butter, at room temperature
- 1/2 tsp mint extract, add up to 1 tsp if you'd like a stronger flavor
- Pinch of salt
For the Chocolate Glaze:
- 10 oz semi-sweet chocolate, finely chopped
- 1 tbsp light corn syrup
- 10 oz heavy cream, (1 ¼ cup)
To Make the Flourless Chocolate Cake:
- Preheat the oven to 350 F. Line a 9-inch pan with a removable bottom with parchment paper, and spray the pan and parchment with nonstick cooking spray. Combine the chocolate and butter in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. When the chocolate is melted and smooth, set it aside to cool until it is room temperature.
- Combine the eggs and brown sugar in the bowl of a large stand mixer. Beat with a whisk attachment on medium speed for about 5-7 minutes, until it triples in volume. Fold in the melted chocolate, coffee or water, vanilla, and salt. Pour the batter into the prepared pan and smooth it into an even layer.
- Bake the cake for about 40 minutes, until the edges are set but it’s still jiggly in the middle. It will be puffy, and a toothpick inserted into the center will come out with moist crumbs (but not raw batter) attached. Cool the cake on a wire rack at room temperature until completely cool. The center of the cake will sink as it cools.
To Make the White Chocolate Mint Ganache:
- Place the white chocolate in a medium bowl. Combine the heavy cream and corn syrup in a small saucepan and place it over medium heat. Heat the cream until it comes to a simmer and small bubbles appear along the sides of the pan. Pour the hot cream over the white chocolate and let it sit for one minute, to melt the chocolate.
- Gently whisk the cream and chocolate together until your mixture is smooth and the chocolate is melted. Add the room temperature butter and whisk it in. Add 1/2 tsp mint extract, and the salt, and whisk them in. Taste the ganache, and add additional extract if desired, to get a minty flavor that you like. (Different brands have different strengths, so it’s always a good idea to start with a small amount and increase if necessary.)
- Pour the white chocolate ganache into the indentation on top of the cake, smoothing it into an even layer that’s flush with the edges of the cake. Trim the edges if necessary, so the cake has a flat top. Refrigerate the cake until the white chocolate ganache is very firm, at least 2 hours.
To Make the Chocolate Glaze and Assemble:
- Unmold the cake from the pan and place it on a cardboard cake circle, then set the cake on a wire rack. Put the chopped chocolate in a medium bowl. Combine the heavy cream and corn syrup in a small saucepan and place it over medium heat. Heat the cream until it comes to a simmer and small bubbles appear along the sides of the pan. Pour the hot cream over the chocolate and let it sit for one minute, to melt the chocolate.
- Gently whisk the cream and chocolate together until your mixture is smooth and the chocolate is melted. Immediately pour the warm chocolate over the cake, using a small offset spatula to push it to the edges and to smooth it over the sides. Refrigerate the cake to set the chocolate glaze, for about 30 minutes.
- If desired, top the finished cake with fresh mint leaves, gold or silver leaf, or chocolate curls. You’ll get the cleanest slices if you cut it while cold, but for the best taste and texture, let the slices sit at room temperature for a little while before serving.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
ST. PATRICK’S DAY DESSERTS 🍀
We’ve rounded up 23 of our FAVORITE rainbow dessert recipes & ideas that are sure to make you smile — click here to get all the recipes!
I think now I have chocolate mint craving 😀 I need to treat myself with such cake for my birthday! 🙂
We actually used this to celebrate a birthday too! Happy birthday in advance! 🙂
Holy moly – I need to make this NOW! I love peppermint patties but don’t like how small they are. A big slice of this cake would easily solve that problem!
Right? What’s with the teensy candies, York? Go big or go home!
This looks amazing! What a great idea for a cake.
Thanks Karen! I’m always looking for excuses to shove chocolate and mint together. 🙂
Today would be my Mom’s 76th Birthday but she passed away in October 2013. Peppermint Patties were her favorite! How appropriate that you posted this recipe today. I will definitely try this out because I’ve been wanting to try a flourless cake & I do believe this one will be heavenly!!!
Robin, Thanks so much for the comment. My condolences about your mother, and I’m so glad to have brought a happy memory with this cake today! I do hope you’ll let me know what you think if you give it a try.
I seriously love your blog. You are so creative and this cake has me drooling! So so clever and delicious no doubt. YUM!
Thanks so much, Jessica! Your comment made my night!
This cake is a DREAM COME TRUE! I’m so with you on the chocolate-peppermint train!
All aboard! Next stop, stuffing our faces!
I love a moist chocolate cake, and this looks heavenly! I think I might have to make it for my hubs bday…he eats a peppermint patty EVERY.SINGLE.DAY. with his lunch.
I love that! It sounds like the perfect end to lunch–I may have to steal that idea!
Clark just became Daniel Craig! lol
I love the white chocolate mint ganache and I´m keen to try your flourless chocolate cake recipe!
Haha. “The Daniel Craig of Cakes”…new tagline?? I love it!
Elizabeth, this looks too good to eat! (But I won’t let that stop me!) Bravo!! : D
A woman after my own heart! 🙂 Thanks Joan.
Let’s see, I love peppermint (check), I love flourless cakes (check), I love ganache (double check), what can I say? This looks like the dessert for me! 😉
Check and check–apparently I’m a psychic who made your favorite dessert!
Gold flakes! I’m calling the FDA!
…Actually, I’m not calling anyone. Just gonna show up at your place and demand some of this because BOY, it looks perfect! Ganache >>>> powdered sugar, duh.
Ha! Not you too?! I thought we had an understanding about these things. Anything is fair game for the sake of appearances! Wasn’t that our agreement?
I love that everything goes with chocolate!
Choc and mint are perfect together; mint with peanut butter or orange not so much!
Serrrriously. Mint and peanut butter sounds pretty questionable. Better stick with chocolate!
This cake looks gorgeous. Sometimes simplicity is best and WOW can’t wait to make this. Fabulously refreshing for the summer. Sammie x http://www.feastingisfun.com
Thanks very much, Sammie!
I just had to browse my new favorite website before midnight… Hope the kitchen aid doesn’t wake the kiddies!:) Gotta have this for breakfast tomorrow with coffee. Thanks Elizabeth! Home run on this one for sure!
Yes, totally legit breakfast food! I love it. Thanks so much, Myriah!
Wow! The cake looks so divine! The white chocolate-mint ganache got me speechless. I would love a slice of this wonderful cake!
Thanks so much, Maureen! I’m not usually a white chocolate person, on its own, but adding the mint does it for me!
Have a lovely weekend 🙂
This is GORGEOUS,
This cake looks amazing!
It’s in the oven now. Will it still be moist in 2 days?
Love love love your site.
This recipe is a must! It looks so delicious!!!!!!
My son is diabetic. He asks for a cake every birthday. Is there anything I can substitute the corn syrup with?
Hi Angie, You can omit the corn syrup–it’s optional. I find it gives the ganache a slightly better shine and texture, but you can definitely make it without it. Happy birthday to your son!
I just made this cake for my birthday and it was amazing! Definitely sloppy to make and didn’t look nearly as pretty as the picture in this recipe, but the taste was absolutely divine. So decadent and delicious. Thanks for the recipe!
Fabulous! So glad to hear that you loved it–thanks Kyra! (And happy belated birthday!)
I made this for Passover and they said it was the best cake ever! It was super easy! I didn’t make the chocolate glaze but took chocolate and marbled it into the peppermint. It looked beautiful and tasted amazing! I didn’t have any left to take home. My nana even asked for it for her birthday in June.
Thanks so much for the comment, Rachel! I’m glad that your family loved it–and happy early birthday to Nana. 😉
I just made this for Passover too and it was a big hit. Pretty easy to make and soooo good!
Yay, thanks Melissa! So glad it was a hit!
Made this for my son and husband who both just had surgery. Husband’s favorite candy is York peppermint patties, and he said this tasted ‘exactly like them but better’. Needless to say, it was a huge hit! Mine came out looking pretty close to yours, with a little rougher edges lol. Also, my 6 year old daughter (whose motto is ‘more is more’) decorated it, so it was quite a bit more sparkly and colorful. I thought it was pretty easy to make. Thank you for this awesome recipe!
Love hearing that! Wishing them a speedy recovery, some yummy cake should definitely help out.
Thank you for this recipe. Everyone loved it. It brought everyone back to their childhood and having Junior Mints at the movies.
Can you use peppermint extract instead of mint? It just seems like it would be a little more festive for Christmas and a little sweeter.
Hey Jen! Yes absolutely that would be delicious!! Thanks so much!
What size pan do I bake this in?
Hey Hope, I used a 9 inch pan.
I don’t like mint so I think I would substitute vanilla extract.
Hey Donna, That sounds delicious! I hope you enjoy. I would love to hear how it goes!
Can this be made a day ahead? How is it best stored? Thanks in advance! I can’t wait to try it!
So divine! This cake is rich but boy does it hit the spot. The only troubles I had was figuring out how much to whip the eggs. However, I must’ve whipped them up enough because the cake turned out fantastic. (Maybe a picture could be helpful?)
I ended up using agave syrup to replace the corn syrup, which I don’t know if I recommend it for the chocolate ganache. It worked for the white chocolate mint ganache but not the exterior. The exterior ended up having some sort of separation. Like this oil ended up separating from the chocolate when I was melting it. I don’t know if that’s from my lack of experience/knowledge. It ended up drying and created this milky glaze on the top. But next time I would try it without the syrup altogether. The white glaze didn’t affect the taste whatsoever
I’m glad you enjoyed it, and THANK YOU for the feedback about agave syrup! I know many people who avoid corn syrup will appreciate hearing about how substitutions work out. 😀
I am drooling just looking at this!
Is this something I can make ahead and freeze?
Hi Kitty! You can definitely make the cake portion ahead of time and freeze it. To be honest I haven’t tried freezing the white chocolate ganache, but my guess is that it would be fine. I would recommend not freezing it with the chocolate glaze, however. It would taste fine but the glaze would have condensation from the freezing/defrosting process and wouldn’t be as shiny and smooth. So if I were to try it, I would freeze the cake with white chocolate ganache, wrapped well with plastic wrap and in a freezer bag or airtight container. When you’re ready to defrost, let it defrost overnight in the refrigerator. Before adding the final glaze, let it sit at room temp awhile so it’s not super cold. This will give you the best results with the looks and texture of the glaze. Please let us know how it goes if you give it a try!
I did as you said and froze the cake and filling. I only had to freeze for a couple of days. I thawed overnight in the fridge and made the glaze today. It turned out perfect! So moist and delicious. I already cut into small wedges so I was able to sneak a small piece. Thank you for the tips.