• Sarah L Samuels

Mint and Chocolate Cake

This is another adaption of my chocolate cake recipe! Made with oil, it keeps really well and it is certainly not a dry cake but light and moist.

I made this cake for my eldest sons birthday as he loves mint and chocolate so thought this was a perfect choice for him.


I decided as he’s off to University in a few weeks to make it a bit more decedent and made 4 layers sandwiched with mint icing.

To decorate the top I made some mini doughnuts topped with melted mint chocolate and decorated with various mint chocolates.

Jump to recipe


This is a very easy cake to make as there is no creaming butter and sugar etc. To start put all the dry ingredients in a stand mixer with a whisk attachment. Then add all the wet ingredients and whisk until everything is incorporated and you can’t see any flour. The mixture will be quite runny but this is how it should be.


The mixture is then divided between the four tins. There is no need to level them as the batter is runny it will find its own level.


Then transfer to the preheated oven and bake for 18-20 minutes or until a skewer comes out clean.



Leave to cool slightly then take out of the tins and place in cooling racks as they need to be completely cold before icing.


Next to make the butter icing. Place the butter in a stand mixer or use a hand mixer and cream it until it is lighter in colour. Then add the mint extract, green food colouring and sieved icing sugar gradually until it is all incorporated. If it is too soft you can always add some more sieved icing sugar to thicken it up.



Now place one of the cakes on a board, plate or cake stand you want to use. Then put the icing in an icing bag with a Wilton 1A nozzle and starting from the outside of the cake ice around the edge making your way into the middle of the cake.


When you have finished place the next cake on top and continue the icing the same on the next layer.

Then top with the last layer and smooth over a thin layer of icing all over the top of the cake.

Finally pipe another row around the edge then put mint chocolate balls in rings towards the middle. Finally decorate with chocolate bars and mini doughnuts if using. You can use any sorts of mint chocolate sweets and bars for decoration and just arrange as you like!



Ingredients:


Cake

300g Plain Flour

3tbsp Cocoa Powder

1 1/2 tsp Baking Powder

1 1/2 tsp Bicarbonate of Soda

225g Caster Sugar

60g Golden Syrup

3 Large Eggs

225 ml Vegetable Oil

225 ml Milk


Icing

300g Soft Unsalted butter

600g Sieved Icing Sugar

1/2 tsp Mint extract

Few drops of green food colouring



Method:


  1. Preheat oven 180 degrees centigrade (160 fan) Gas Mark 4.

  2. Line and grease 4 x 8 inch tins.

  3. Weigh all the dry ingredients into the bowl of a stand mixer then make a well in the middle and add all the wet ingredients and beat until combined.

  4. Divide between the three tins.

  5. Bake for 18- 20 minutes or until a skewer comes out clean.

  6. Leave to cool in the tins.

  7. Next to make the icing beat the butter until light and fluffy then add the mint extract, food colouring and icing sugar.

  8. Now place one of the cakes on a board, plate or cake stand you want to use. Then put the icing in an icing bag with a Wilton 1A nozzle and starting from the outside of the cake ice around the edge making your way into the middle of the cake.

  9. When you have finished place the next cake on top and continue the icing the same on the next layer.

  10. Then top with the last layer and smooth over a thin layer of icing all over the top layer.

  11. Finally pipe another row around the edge of the cake.

  12. Put mint chocolate balls in rings towards the middle.

  13. Finally decorate with chocolate bars and mini doughnuts if using. You can use any sorts of mint chocolate sweets and bars for decoration and just arrange as you like!


Download recipe

MintChocolateCake
.pdf
Download PDF • 126KB

Sarah's Extra Slice........


You can bake in four tins, three or two deep 8 inch tins. See my Cherry & Chocolate cake for the 2 tin method and baking time. See my malted chocolate cake for the 3 tin method and baking time.

This cake is nice and moist due to the oil and keeps well.


The icing nozzle I used was a Wilton 1A piping tip.


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