Minty chocolate goodness is HERE! And I don’t know about you but I’m pretty happy about it! This chocolate cake is truly divine and is a pretty simple one as far as cakes go. We don’t always have time to put together a beautiful layer cake but this one still looks and tastes amazing and it all comes down to the gorgeous combination of mint and chocolate. There’s a soft chocolate cake base that is then smothered in thick and creamy mint frosting before a sweet silky topping of melted dark chocolate.
Oh that chocolate swirl makes me weak at the knees! So glossy in all its chocolate brilliance. Do you love mint and chocolate? I wasn’t always a fan but I have truly come onboard and now think its the most magical combination. I love my Mint Chocolate Cupcakes and my Mint Chocolate Ice Cream but this cake – my oh my, I couldn’t stop at one piece, let’s put it that way. It is absolutely delicious and because it is just one layer, it comes together in a flash – perfect for easy entertaining.
I hope you had a good weekend! I had a work conference which included hearing a myriad of guest speakers plus team building games like beach volleyball and sandcastle competitions but the highlight for me was hearing Turia Pitt speak. Have you heard of her? She has a truly incredible story, one that I don’t think I will ever forget. I left feeling very inspired and I truly admire her incredible strength. So google her if you get a chance! And after that, make this cake for all the choc mint lovers in your life!
Mint Chocolate Cake
Makes one 8 or 9 inch cake
105 grams (3/4 cup) plain flour
40 grams (1/2 cup) cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
90 grams (1/2 cup) brown sugar
50 grams (1/4 cup) caster sugar
115 grams (1/2 cup or 1 stick) unsalted butter
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) of buttermilk
Mint Chocolate Frosting
115 grams (1/2 cup or 1 stick) unsalted butter, softened
250 grams (2 cups) powdered sugar or icing sugar
1 teaspoon peppermint extract
1 teaspoon milk
A few drops of green food colouring, optional
100 grams (2/3 cups) dark chocolate
Preheat the oven to 180 C (360 F). Grease and line a round 8 or 9 inch springform cake tin with a little baking or parchment paper. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.
Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin.
Once the cake is completely cool, it’s time for the frosting. To achieve the even layers, I cut the dome off my chocolate cake using a serrated knife, so it was nice and flat – I suggest you carefully do the same.
To make the mint frosting, place your softened butter and icing sugar (or powdered sugar) into a large mixing bowl. Add the peppermint extract and then beat gently with an electric mixer until it become smooth and creamy. If you mixture is a little dry here, add a teaspoon of milk. Then add your green food colouring.
Next, gently spread your mint frosting over the top of your cake, trying to keep it from going down the sides. It should be quite thick so this shouldn’t be too hard.
Finally. melt your dark chocolate in the microwave, stirring inbetween 20 second bursts and then pour it over the middle of your cake. Use a small icing spatula or butter knife to gently push it to the edges of the cake, while again trying not to go over the sides. Leave the chocolate to set before slicing into pieces and devouring.