Mint Chocolate Cupid Cake

Valentine’s Day is 1 week away, and today we have a decadent dessert that will be the perfect addition to any V-day dinner for two. This recipe combines two of our favorites…mint and chocolate (kinda like in this martini recipe!)
This cake is incredibly rich, so you will only need a small piece to satisfy that sweet tooth (bring the rest into work on Monday, and your coworkers will love you forever!) It’s also very easy to make, so if you’re cooking a homemade dinner for you and your +1, this will be an easy dessert to whip up…leaving you plenty of time to cook a delicious dinner and look fabulous for that special someone.
Mint Chocolate cupid cake
Mint Chocolate Cupid Cake
Like I said, this cake is incredibly easy to make, however you need to create it in 3 stages. I recommend baking the cake at night and then letting it cool overnight. Then you will need a bit of time the next day to add the mint, followed by the chocolate topping.  Just be sure you give yourself plenty of time to let it cool in between each step.
Ingredients for the Cake:
-1/2 cup margarine
-1 cup sugar
-4 eggs
-1 tsp. vanilla
-16 ounce can chocolate syrup
-1 cup and 1 Tbsp. flour
Directions for the Cake:
Cream margarine and sugar in a large mixing bowl. Then slowly add the rest of the ingredients, mixing completely as you go. Pour into a greased 9×13 pan. Bake for 30 minutes at 350 degrees. Let cool several hours and refrigerate.
Chocolate cake recipe
Ingredients for the Mint Filling:
-2 cups powdered sugar
-1/2 cup margarine
-2 Tbsp. milk
-1 tsp. peppermint extract
-3 to 4 drops red food coloring
Directions for Mint Filling:
Mix together sugar, margarine, milk, and peppermint extract. Then slowly add the drops of red food coloring, until it is the desired color. Frost cake with mint filling and refrigerate for at least one hour.
Mint chocolate sheet cake
Ingredients for Chocolate Topping:
-6 Tbsp. margarine
-1 cup chocolate chips
-Candy canes or peppermints
Directions for Chocolate Topping:
Melt margarine and chocolate chips in a sauce pan on the stove top until it is smooth. Then pour over the cake so the entire surface is covered. Put the candy canes in a plastic bag and pound with a hammer until you get small pieces. Sprinkle peppermint pieces on top of the chocolate top. Refrigerate for another hour, and then enjoy!
Chocolate cake dessert recipe
Feel free to use sprinkles or some other decoration on top in place of the peppermint pieces. I used them because they added a bit of color, and it was also a great way to get rid of some candy canes from Christmas! #winwin
I hope you enjoy this ooey gooey chocolate cake, that tastes just like a frango mint! This sucker will actually leave you with fresh breath (can’t say that for many desserts!), so don’t be afraid to smooch away at the end of your romantic date. Ohhhh la la…
Casey DIY Playbook

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