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!
How to make Chocolate Mint Cake...
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, and smoothed more buttercream around the sides in a thin layer to stick the mint Matchmakers to the cake.
I added a green ribbon and tied it in a bow, then 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!
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.
Can this cake be made in different sized cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe. You will of course need more or less of the matchmakers and aero bubbles too, depending if you are trying to make it bigger or smaller.
Tips for making the Chocolate Mint Cake:
- You could also make this into a chocolate orange cake by swapping the pepperming extract for orange extract, and using orange matchmakers and orange aero bubbles. And an orange ribbon of course!
- The cake sponges can be frozen without the decoration for up to 3 months if well wrapped.
- I searched a YouTube tutorial for how to tie the ribbon neatly.
Recommended equipment & ingredients*
|8" cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Peppermint extract||Piping bags|
|Electric hand mixer||Aero bubbles||Mint Matchmakers|
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Chocolate Mint Cake
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
- ½ 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 (you may need a little more if using butter)
- 3 packs Mint Matchmakers
- 3 packs Aero Bubbles
- Green ribbon
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- To make the chocolate sponge, mix the butter and caster sugar in a large bowl ideally using an electric mixer for best results
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and gently whisk in until you can't see any flour anymore
- Divide the mixture between the two tins, use scales for accuracy
- 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
- 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, if the buttercream is too stiff then you can add a little more milk
- Placed the first sponge on your cake stand and pipe or spread some buttercream onto it, then sandwich it with the second sponge
- Smooth more buttercream around the sides in a thin layer, and use it to stick the mint Matchmakers all around the cake
- Tie the green ribbon around the cake in a nice bow
- 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!
- Store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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