Chocolate Mint Cake

Making Chocolate Mint Cake

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1. Heat the oven to 180°C / 355°F and line two 20 cm tins. Sift together the flour, cocoa and baking powder.

   Mark done

2. Cream the 150 g butter and caster sugar for 4 minutes. Add the eggs one by one.

   Mark done Start 4 min timer

3. Fold in the dry ingredients with the 240 ml milk, split the batter between the tins and bake for 30 minutes. Cool fully.

   Mark done Start 30 min timer

4. Beat the buttercream butter with the icing sugar, peppermint extract and 3 tbsp milk until smooth.

   Mark done

5. Sandwich and cover the cake with the buttercream. Melt the chocolate, drizzle it over and chill for 20 minutes.

   Mark done Start 20 min timer

Small Things That Help

• Add the peppermint a little at a time.
• Let the cakes cool before icing.
• If your oven runs hot, check at 24 minutes.
• Let the melted chocolate cool for a minute before drizzling.

What Goes With Chocolate Mint Cake

• Cold milk
• Hot coffee
• Vanilla ice cream
• Fresh mint tea

Leftovers and Storage

Keeps in the fridge for 4 days. Bring to room temperature before serving.

Chocolate Mint Cake FAQ: Common Questions

Chocolate Mint Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.