A chocolate mint cake that is dense and fudgy; it will make any chocolate lover swoon!

I have never really been into St. Patrick's Day.  Green isn't my color, so I rarely dress up.  While there was a time in my life where drinking green beer was the best way to celebrate that holiday,  it has somehow lost it's appeal as I've grown older.  Nowadays, I prefer to sip on Guinness or anything with Bailey's.  My tastes have grown up with me.

One thing that hasn't changed, however, is my tastes in dessert!   I have always been a HUGE fan of chocolate and mint together.  That flavor combination is right up there with chocolate and peanut butter.  Anytime I make these  Chocolate Mint Sandwich Cookies,  or this Mint Julep Fudge,  or these Black Bottom Mint Cupcakes  I'm taken to my happy place.

Now that St. Patricks is approaching once again, I thought I would try yet another chocolatey-mint treat.  This time, I made a flourless chocolate mint cake.  If you haven't tried a flourless chocolate cake, I highly urge you to give a whirl.  It's easy to make for one thing, but it also happens to be one of the fudgiest, richest tasting chocolate cakes ever!  I adapted this recipe and topped it with a cool and creamy mint topping then frosted the cake with a mint chocolate ganache.  The mint in this mint cake comes from mint extract and lots of  Andes Mint Chips.   I have a little extract in the cake, and the chips are in the ganache.  The whole mint cake tastes like a fudgy peppermint patty!

I can't think of a better way to spend St. Patrick's day than with a thick slice of chocolate mint cake (washing it down with a pint of Guinness wouldn't be bad either).

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