Chocolate Mint Cake Recipe
"Dark chocolate and mint the perfect match"
My chocolate mint cake recipe continues your chocolate cake adventure at inspired by chocolate and cakes.
This is another delicious chocolate cake variation for you to make. The simple addition of soft centered chocolate covered mints to the top of the cake as it comes out of the oven gives a lovely topping. I have photographed a cake topped with a square mints making a chocolate mint layer cake. These were a fairly thick mint for a more delicate finish use After Dinner Mints which are thinner. You could also use junior mints placed in tight circles covering the top of the cake.
I have also included a variation where you bake the chocolate cake in individual dishes and top them with chopped mints as they come out of the oven - this is seriously the most delicious hot chocolate mint pudding!
Please read through my chocolate mint cake recipe first before starting.
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Chocolate Mint Cake Recipe
Makes a 20cm (8") cake or 6 puddings
Spray a 20cm (8") round cake baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
If making the individual puddings spray 6x1 cup capacity oven safe dishes/ramekins with non-stick baking spray.
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
300g soft centered chocolate covered mints
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature. To cool this quickly place the saucepan in a sink of cold water.
- Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently and very carefully turn out the chocolate peppermint cake on to your serving plate. Depending on which chocolate mints you are using layer them over the hot surface of the cake. Leave to cool.
- If baking in individual dishes, divide the batter evenly between the six dishes. Bake for 35 minutes. Remove from the oven and top with chopped chocolate mints. Leave to cool for 10 minutes before eating. You can make these ahead of time, they successfully re-heat in the microwave. 30 seconds on high depending on your oven should do it.
I hope you have been inspired by my chocolate mint cake recipe.
If you love chocolate cake (and lets face it who doesn't!) check out my chocolate cake recipe or follow the links below for more delicious variations.