Chocolate Mint Squares

    1 hour

    A chocolate cake traybake that is rich and delicious in all of its chocolaty, minty goodness! A chocolate cake layer is topped with a creme de menthe cream, which is then topped with a chocolate glaze. Cut into small squares.

    31 people made this

    Serves: 12 

    • 110g butter, softened
    • 200g caster sugar
    • 4 eggs
    • 450g chocolate sauce
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 1/2 teaspoon salt
    • 250g icing sugar
    • 110g butter
    • 4 tablespoons creme de menthe liqueur
    • 170g plain chocolate chips
    • 90g butter

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease one 20x30cm baking dish.
    2. Cream 110g butter with 200g caster sugar. Beat in the eggs. Stir in the chocolate sauce and vanilla. Mix in the flour and salt. Stir until just combined. Pour the mixture into the prepared dish.
    3. Bake at 180 C / Gas 4 for 30 minutes or until cake tests done. Let cake cool before topping with Mint Layer and Chocolate Glaze.
    4. To Make Mint Layer: Combine the icing sugar, 110g butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.
    5. To Make The Chocolate Glaze: Melt the chocolate chips and 90g butter together. Let cool slightly then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small squares to serve. This cake needs to be kept refrigerated.

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    Reviews in English (24)


    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!  -  03 Mar 2007  (Review from Allrecipes US | Canada)


    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.  -  28 Sep 2003  (Review from Allrecipes US | Canada)


    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!  -  02 Jul 2005  (Review from Allrecipes US | Canada)