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!
Step by step…
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 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.
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!!
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
Chocolate sponge, chocolate mint buttercream and easy yet impressive chocolate mint decorations
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
- 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 with a spoon until fluffy, or mix using an electric mixer
Add the eggs and milk, and whisk until fully incorporated
Add the self raising flour, cocoa powder and baking powder and 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
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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