Chocolate Mint Cakes. Perfectly sized individual desserts with the yummy combination of chocolate and mint. Use ramekins or mason jars. Perfect for gift giving!
I’m here today to share this Chocolate Mint Cakes recipe just in case you want something a little sweet.
And did I say easy?
These little cakes are all of the above.
This is an older recipe and the directions said to melt the chocolate in a double boiler. True confession: I don’t own a double boiler! I used the microwave and the chocolate melted beautifully.
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I used Ghirardelli Bittersweet Chips that were in the baking aisle at my grocery. If you can’t find them, any bittersweet chocolate will work. Or it’s an option to just use semi-sweet chips.
I used 8 oz. wide mouth mason jars for these cakes but any sort of container will work as long as it’s oven-proof. I adjusted the baking time because I used bigger containers than the recipe called for. Even if they over bake just a bit, they are still moist and gooey in the middle. This is really a no fail recipe. For another take on a chocolate mint dessert, here’s my recipe for Chocolate Mint Brownies.
I wanted a pretty garnish so I had to actually BUY mint at the grocery. I am so ready for summer when I’m able to walk out to my deck and snip fresh herbs. I know it’s not going to be here soon…and I know I have a while to wait…but it’s coming. Thank you so much for stopping by today. If you want to see more chocolate recipes, just click HERE.
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