How to make Fresh Mint Chocolate Cake
Fresh Mint Chocolate Cake is a rich dark chocolate cake filled and topped with fresh mint buttercream. Add a little fresh mint and chopped chocolate to the buttercream and take it to a whole new minty level!
A Passion for Chocolate Mint
My mother-in-law has a passion for chocolate mints. I can offer her pralines, truffles, cream centres or toffees and she always chooses a chocolate mint. As my mother-in-law’s birthday is in early June I decided to make her a Chocolate Mint flavoured cake.
I love to grow fresh herbs and I grow a big pot of peppermint so there are plenty of leaves to use in recipes, for example, Lemon and Mint Tabbouleh My mother-in-law’s birthday is in early June so the fresh mint plant has plenty of leaves it inspired me to make a celebratory Fresh Mint Chocolate Cake.
What kind of mint should I use?
I use standard peppermint for this cake but there are many different types of mint. Try apple mint, spearmint, ginger mint and even a chocolate mint plant. The Peppermint plant above is a standard peppermint that I rescued from the front of a ruined cottage at the top of one of our fields. Â
The mint grows by the door of the cottage. I like to think of it being planted there by the person who lived there. Â I can just imagine someone coming out of the door to pick some mint to make mint sauce for their roast lamb.
Can I make this cake without fresh mint?
There is a little peppermint essence in the buttercream icing however you can make the cake without fresh mint. The fresh mint definitely adds an extra minty zing to the icing therefore, I recommend that you use it.
In conclusion, the Fresh Mint Chocolate Cake was a big success espcially with my mother-in-law.
More Celebration Cakes from Farmersgirl Kitchen
Chocolate Caramel Malteser Cake is a really simple celebration cake. Decorate the cake with circles of maltesers for a really effective look.
White Chocolate Strawberry Cream Cake is a delicious light sponge that is made with white chocolate and orange zest, fill and top with whipped cream, orange curd and lots and lots of strawberries
Chocolate and Banana Nut Cake is one of the best I’ve ever made, the texture is fine and it cuts beautifully. The chocolate hazelnut spread has a subtle flavour and the banana gives the cake moisture.
More Cake Recipes with Herbs
Lemon, Lavender and Almond Cake (Gluten Free) – Food Family Friends
Olive Oil, Orange and Oregano Cake – Fuss Free Flavours
Chamomile Cake with Salted Honey Buttercream – Veggie Desserts
Thyme for Lemon Cake – Thinly Spread
Lavender Honey Cake – Tin & Thyme
Apple and Thyme Cake – Tin & Thyme
I’m entering the Fresh Mint Chocolate Cake for We Should Cocoa, the monthly link up for recipes using chocolate and cocoa. We Should Cocoa is run by Choclette at Tin & Thyme, why not visit and see all the lovely recipes there?
This recipe links with the #GBBOBloggers2018 and #GBBOBakeoftheWeek Linky as I am really loving this series of The Great British Bake Off and want to share this great recipe.
Fresh Mint Chocolate Cake
Ingredients
For the Cake
- 100 grams (0.5 cups) butter or soft margarine
- 100 grams (0.5 cups) caster sugar
- 100 grams (0.8 cups) self-raising flour
- 1 (1) rounded tbsp of cocoa powder
- 2 tablespoon (2 tablespoon) hot water
- 2 (2) large eggs beaten
- 1 (1) level tsp baking powder
For the buttercream frosting
- 100 grams (0.5 cups) butter
- 375 grams (1.6 cups) icing/powdered sugar, sieved
- 1 teaspoon (1 teaspoon) peppermint essence
- 1/2 teaspoon (1/2 teaspoon) vanilla extract
- Teeny tiny squeeze of green food colouring paste optional
- 1 tablespoon (1 tablespoon) milk
- 50 grams (0.3 cups) dark chocolate finely chopped
- 2 teaspoon (2 teaspoon) very finely chopped fresh mint leaves
Instructions
For the Cake
- Heat the oven to 180C/350C/Gas 4
- Grease and line the base of two 17.5cm (7in) sandwich tins
- Blend the cocoa powder in a bowl with the hot water and leave to cool.
- Put the butter, sugar, flour, baking powder and eggs in a large bowl, add the cooled chocolate mixture and, using an electric mixer, beat until smooth.
- Divide equally between the two tins, smooth the top, and shake or tap the tins to evenly distribute the mixture.
- Bake for 20-25 minutes until the sponges start to come away from the sides of the tins and spring back when the centre is pressed.
- Leave in the tin for 3-4 minutes, then turn onto a rack to cool. The cakes must be completely cool before icing, and even better if you can leave it till the next day.
For the buttercream frosting
- Put the butter in a large bowl and beat until soft.
- Gradually add the icing sugar until it starts to come together then add the milk and flavourings. Beat again until you have a spreading consistency.
- Add the green colouring paste and beat until you have a consistent pale green colour.
- Finally add the chocolate and finely chopped fresh mint leaves and mix so they are distributed throughout the buttercream
- This quantity will fill the sandwich cake and cover the top and sides. No further decoration is really needed but you could add some chocolate curls and as sprig of fresh mint.
Oh wow, that looks absolutely amazing! I’m a massive mint fan, you’ve kicked off serious cravings now 🙂
Aw thanks Victoria, it was a huge success!
My favourite flavour, never had it as a cake!
Time to remedy that immediately!
What a super fabulous idea to use fresh mint in the buttercream. The cake looks so pretty. I must say I’m very partial to mint chocolate too so I reckon I’d be very happy with a slice of this. It would also make a fantastic entry to #WeShouldCocoa – just saying!
Thank you. Yes, it would be a good entry, I keep forgetting about the linky things. I’ll go and sort that out now!
Fab Janice. Thanks for sharing with We Should Cocoa.
Delicious! I am feeling inspired for all sorts of chocolate mint combinations!
Thanks Helen, it’s such a great flavour combination
Oh my! I’d never thought to do this and my lot LOVE mint chic chip everything!
Thanks Chris, seemed like a no brainier to me. I’m the same when I see other peoples recipes that’s what so great about the Internet and food blogs in particular.
Or, even, mint CHOC chip – we don’t eat chicks!
Ha ha, and there I thought you were saying it was ‘chic’ as in stylish 😉
That looks like a great cake and you have added some great cakes from other bloggers too.
Thanks Karen, you can’t beat cake!
Oh yum that looks wonderful and I love that you added peppermint and fresh mint. Just gorgeous!
Thanks Jac, you can never have enough mint with your chocolate!
Your recipes always sound so darn delicious – especially with the fresh mint!
Aw thank you Emma, that’s really appreciated.
Oh, that is so luvly. I love the idea. Lately I am into multiplying the mint on our windowsill, because it is so easy. It looks like I have to try your recipe.
Mint is so easy to grow, hope you enjoy the cake
Love mint and chocolate combination and the delicate mint green colour on your cake is just beautiful (exactly the look of one of my favourite ice cream). 🙂 Could so do with a slice. Pinned for later!
Thanks Jo, it is a great flavour combination, hope you get a chance to make and enjoy it.
What a delightful summery cake, with beautiful flavours. I add fresh mint leaves to black tea every day, but don’t often use it in cooking, as my guys are not very keen on it.
Thanks Galina, I love fresh mint.
This cake looks stunning and using fresh mint just gives it that extra appeal, I bet it smells amazing too!
Aw thank you Kat, I’m planning to make it again soon for when we have visitors.
The cake looks delicious, amazing color to. Thank you for sharing the recipe.
Thank you for your kind comments, I hope you enjoy making the Fresh Mint Chocolate Cake.
The ingredients list doesn’t say how much flour or what type… eek! Wanting to make it tonight for my daughter’s birthday tomorrow!
I’m so sorry, I’ve no idea where that has disappeared to. Anyway it’s 100g of self-raising flour. I hope I’m not too late for you to make it. I’ll amend the recipe.
Thanks for this easy recipe. Now i Know what to do with all my mint in the garden!
You are welcome, Nancy. I love using fresh herbs and the fresh mint brings an extra minty hit to this cake.
I’m so pleased you’ve reminded me about this fabulous fresh mint cake. It was on my list, but as my list grows for ever longer, it rather slipped to the bottom! Back on top again now.
Thank you, Choclette. I think I need to make it again as it was so good.
I love the idea of adding fresh mint to sweet mint recipes. I tried it with ice cream… It’s definitely more natural, but earthier too. I’ve never tried it in a cake though… Must give it a go xx
This looks delicious and one of my favourite flavour combinations too.
I love choc mint but never tend to add fresh mint to baking so I’ll be giving that a go once it grows a little bit more!
It is really nice in the buttercream