Chocolate Mint Cake

Chocolate Mint Cake

Chocolate and mint has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there – I know there are a lot of you! It’s a really special and impressive cake, so I think it would be great for a celebration or a birthday. It is also pretty easy to make and decorate too as it doesn’t involve any special techniques. The buttercream is the glue that sticks all the chocolate to the cake, and you don’t have to add the green ribbon but I think it does make the Chocolate Mint Cake look extra special and dressed for a party!

Jump straight to the recipe!

To make the chocolate sponge I creamed the butter and sugar together, then whisked in the eggs and milk, and then whisked in the cocoa powder, self rasing flour and baking powder.

 

I divided the mixture beteween two lined cake tins and baked them for 35 minutes, then left them to cool completely.

For the buttercream I mixed together icing sugar, butter, cocoa powder, milk and peppermint extract.

 

I placed the first sponge on my cake stand and piped some buttercream onto it, then I sandwiched it with the second sponge.
 
Then I smoothed more buttercream around the sides in a thin layer, and used it to stick the mint Matchmakers all around the cake. Then I added a green ribbon and tied it in a nice bow.

I spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly – of course you can just chuck them on haphazardly if you’re not as much of a neat freak as me!

Chocolate Mint Cake

I love how special this Chocolate Mint Cake looks, and you don’t need any cake decorating skills or experience at all to make it look this good! Just a bit of patience as you stick all the chocolates down one by one, and it’s so worth it.

Chocolate Mint Cake

The Chocolate Mint Cake is so yummy, and the coolness of the mint makes it easy to eat a big slice as it cuts through the sweetness – this could be a good or bad thing!!

Chocolate Mint Cake

Servings 12

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 350 g Butter or baking spread
  • 620 g Icing sugar
  • 80 g Cocoa powder
  • 2 tsp Peppermint extract
  • 2 tbsp Milk

For decoration

  • 3 packs Mint Matchmakers
  • 3 packs Aero Bubbles
  • Green ribbon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. To make the chocolate sponge, mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

  7. For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth

  8. Placed the first sponge on your cake stand and pipe or spread some buttercream onto it, then sandwich it with the second sponge

  9. Smooth more buttercream around the sides in a thin layer, and use it to stick the mint Matchmakers all around the cake

  10. Tie the green ribbon around the cake in a nice bow

  11. Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly or in a big pile if you like!

You can find more of my Cake recipes by clicking here!

Chocolate Mint Cake

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Chocolate Fondants

Chocolate Fondants

Chocolate Fondants are notoriously tricky to get right, so I’ve tested this recipe several times to make sure it works and turns out delicious gooey in the middle chocolate delights! The first time I made Chocolate Fondants I was inspired by The Great British Bake Off, and I’ve been enjoying them for years ever since. They are the ultimate dinner party dessert, and they’re quick to bake and prepare. Once you’ve mastered Chocolate Fondants you’ll want to make them again and again!

Jump straight to the recipe!

Firstly I prepared my tins, these are called dariole moulds, but you can also use ramekins. I’ve found the best way to ensure the fondants come out easily is to grease the sides and place a circle of baking paper on the bottom. It takes a bit more time to prepare the tin, but trust me, it’s worth it.

To start I melted the chocolate and butter together in a glass bowl in the microwave.

In a mixing bowl I whisked the eggs and caster sugar together.

Then I combined the two, whisking as I poured the chocolate into the eggs to ensure the eggs didn’t start to cook.

I whisked in the flour, then divided the mixture between the tins.

 

I baked them for 13 minutes in my oven – which I have found to be the perfect amount of time.  They do sink a little in the middle within seconds of coming out of the oven so don’t let this worry you.

I ran a butter knife around the edges, then put a plate upside down on top of the mould, then flipped it the right way round and gently lifted off the mould. After removing the baking paper I always find the Chocolate Fondants don’t have a perfectly flat top, if you really don’t like this you can hide with a dusting of cocoa powder, a few raspberries or a scoop of ice cream.

Chocolate Fondants

My favourite way to serve Chocolate Fondants is with a good quality vanilla ice cream, I love how the cold ice cream pairs with the warm gooey middle!


Chocolate Fondants

Servings 4

Ingredients

  • 150 g Butter
  • 150 g Dark chocolate
  • 3 Eggs large
  • 75 g Caster sugar
  • 25 g Plain flour
  • Icing sugar or Cocoa powder for dusting
  • Ice cream for serving

Instructions

  1. Pre-heat your oven to 200C/180C Fan/400F/Gas Mark 6 and grease and line the bottom of four ramekins or dariole moulds

  2. Melt the butter and dark chocolate in a glass bowl above simmering water, then set aside. You can also melt it in the microwave, start with a 30 second blast, stir, then continue with 10 second blasts stirring in between each one

  3. Whisk the eggs and caster sugar together

  4. Pour the chocolate mixture into the egg mixture and whisk as you pour so the eggs don't cook

  5. Sieve the plain flour into the mixture and whisk in

  6. Divide the mixture between the ramekins/moulds, leave about 1/2cm room for them to rise and bake for 12-13 minutes. The baking time does depend on your oven, so if you're making these for a dinner party try and test them a few days before

  7. Let them cool for a couple of minutes, then use a butter knife to loosen around the edges, put a plate or bowl on top of the ramekin and flip the whole thing over and then remove the ramekin and peel the baking paper off the top

  8. Serve immediately with a dusting of icing sugar or cocoa powder, and some good quality vanilla ice cream

Recipe slightly adapted from Step By Step Baking.

You can find more of my Dessert recipes by clicking here!

Chocolate Fondants

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Double Chocolate Cookies

My recent foray in sharing my baking with the world has brought me lots of attention from my friends and family. I have always baked, for many years now, but with my blog more people are seeing my kitchen creations on a regular basis. Usually my housemates and work colleagues are my main baking beneficiaries, but now everyone wants a slice! So last week I asked my friend if he wanted to grab some dinner, and he said yes, and can I bake him some cookies? Seen as I am such a nice friend I said yes immediately. Any excuse to bake!

Jump straight to the recipe!

I’ve made these cookies so many times as this recipe is so easy and the cookies are SO tasty. First you melt dark chocolate in a glass bowl over a pan of shallow water.

In a bowl mix together light brown sugar and butter.

Add egg and vanilla extract and mix well.

Add self raising flour and cocoa powder to the mixture and fold in.

Then add the melted dark chocolate and mix well. This can be a bit tricky as the glass bowl is hot, so be careful, I dropped the entire bowl into the cookie mixture first time I made these, but it all turned out ok!

Finally add your chocolate chips. I used white chocolate chips. You can also add nuts, I didn’t use any this time as I knew my friend’s son might eat them, but last time I made these I added chopped almonds. You could also try macadamia nuts, or walnuts. Cover the bowl and chill the mixture for 30 minutes in the fridge.

Roll out into balls and flatten down with your hands. About 6 fit on a baking tray, lined with baking paper. The cookies will expand and grow as they bake, so leave space in between them. About an inch is enough. Bake for 12 minutes on 180C/350F/Gas 4. I find 12 minutes produces perfect cookies for me, it will depend on your oven, and how crisp or soft you like them, but I recommend this timing.

Leave them on the tray for a few minutes, then move to a cooling rack.

They are really good warm so dig in! The great thing about this recipe is it’s so flexible. You can use other kinds of chocolate in the dough, add your choice of nuts or even dried fruit. You could also try M&Ms or Smarties! Decide what you like and make it work for you!

I made these again a few days later for a family get together and my nana liked them so much she kept encouraging everyone to eat the Fudge and Raisin Oat Cookies I had also made so she could have more Double Choc ones for herself! My stepmum also asked for the recipe and subsequently passed it onto my stepsister who’s son loves the cookies. They are also one of my boyfriend’s favourite bakes of mine, and my colleagues love them too. These cookies have to be tried! And maybe if you are a friend of mine, ask nicely and I might make you some too 😉

Double Chocolate Cookies

Ingredients

  • 150 g Dark chocolate
  • 175 g Light brown sugar
  • 75 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 100 g Self raising flour
  • 25 g Cocoa powder
  • White chocolate chips

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas 4, and line a couple of baking tray with baking paper

  2. Melt the dark chocolate in a glass bowl over a pan of shallow water on a very low heat. Make sure the water does not touch the bowl. Or you can melt it in the microwave, start with a 30 second blast then continue with 10 second blasts, stirring in between, until it's fully melted

  3. In a mixing bowl cream together the light brown sugar and butter

  4. Add the egg and vanilla extract and mix well

  5. Add the self raising flour and cocoa powder to the mixture and mix in

  6. Then pour in the melted dark chocolate and mix well

  7. Add the chocolate chips. then cover the bowl and chill the mixture for 30 minutes in the fridge

  8. Scoop the mixture out with a spoon or your hands and roll each piece into a ball and flatten it down a little with your hands. Place onto baking trays lined with baking paper. Leave a couple of inches of space in between them as they will expand when baking

  9. Bake for 8-12 minutes. The timing will depend on your oven, so aim for 10 minutes, then adjust as needed. They will come out of the oven very soft and will seem unbaked, but then will harden up as they cool

  10. Leave them on the tray for at least 5 minutes to harden, then move to a cooling rack

You can find more of my Biscuit recipes by clicking here!

Raspberry & White Chocolate Blondies

Raspberry & White Chocolate Blondies

If you’ve not tried blondies before then this delicious and simple recipe is a great place to start. They are the sisters of brownies, and are made the same way but with white chocolate instead of milk or dark chocolate. The tangy fresh raspberries in this recipe are the perfect compliment to the sweet sponge and white chocolate chips scattered throughout this yummy traybake. It’s super easy to make and great for a lazy Sunday afternoon, it would also be fabulous for a bake sale or party!

Jump straight to the recipe!

First I melted the butter in a pan on a low heat. Once it had all melted, I took it off the heat and added the white chocolate, I left it to melt into the butter then stirred then stirred them together after 5 minutes.

I whisked the eggs with the golden caster sugar sugar until they were frothy, then I poured in the melted butter and white chocolate mixture.

Then I added the plain flour and mixed well before pouring the mixture into the tin.

I placed the raspberries all over the batter and sprinkled on the white chocolate chips.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 40 minutes, it was risen all over and golden on top.

Once the blondies had cooled I melted some more white chocolate and drizzled it all over them, then I sprinkled some red 100s and 1000s on top too.

The blondies were delicious and a big hit with my colleagues! The tangyness of the fresh raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. They were also so simple, quick and easy to make, so perfect for an easy weekend treat!


5 from 1 vote
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Raspberry & White Chocolate Blondies

Servings 12

Ingredients

For the blondies

  • 200 g Butter
  • 75 g White chocolate Chopped up
  • 300 g Golden caster sugar
  • 3 Eggs large
  • 200 g Plain flour
  • 275 g Fresh raspberries
  • 75 g White chocolate chips

For the decoration

  • 30 g White chocolate melted
  • Red sprinkles Optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a traybake tin

  2. Melt the butter in a pan on a low heat. Once it has melted, take it off the heat and add the white chocolate. Leave it to melt into the butter then stir together after 5 minutes

  3. Whisk the eggs and golden caster sugar together well until frothy

  4. Pour the melted butter and white chocolate mixture into the egg and sugar mixture, whisk together

  5. Add the plain flour and mix well, then pour the mixture into the tin

  6. Place the raspberries all over and sprinkle on the white chocolate chips

  7. Bake on 180C/Fan 160C/Gas Mark 4 for 40 minutes or until risen all over and golden on top

  8. Once fully cool, drizzle over the melted white chocolate and add the sprinkles if desired

Recipe adapted from BBC Good Food

You can find more of my Traybake recipes by clicking here!

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