Farmersgirl Kitchen

How to make Fresh Mint Chocolate Cake

Rich Chocolate Cake filled and covered with a Fresh Mint and Chocolate Frosting, so good

Cake | June 11, 2017 | By

Chocolate and mint is a classic flavour combination, adding a little fresh mint and chopped chocolate to the buttercream for this Fresh Mint Chocolate Cake takes it to a whole new minty level!

Add a little fresh mint to the buttercream on this Fresh Mint Chocolate Cake and take the flavours to a whole new level. PIN THIS IMAGE FOR LATER

My mother-in-law has a passion for chocolate mints, you can offer her pralines, truffles, cream centres or chocolate toffees but she would far rather have a chocolate mint.  Her birthday is in early June so my fresh mint plant has plenty of leaves and inspired me to make a celebratory Fresh Mint Chocolate Cake.

My mint plant was rescued from the front of a ruined cottage at the top of one of our fields.  It grew by the door of the cottage, and I like to think of it being planted there by the person who lived there.  I can just imagine someone coming out of the door to pick some mint to make mint sauce for their roast lamb.

If you don’t have any fresh mint, you can make the cake without it as it also has some peppermint essence in the buttercream, but the fresh mint seems to be enhanced by the peppermint essence and vice versa.

Recipe for Fresh Mint Chocolate Cake

Fresh Mint Chocolate Cake
Serves 8
Rich chocolate cake, filled and covered with a mint and chocolate buttercream with a little bit of fresh mint zing!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
For the cake
  1. 100 g butter or soft margarine
  2. 100 g caster sugar
  3. 100 g self-raising flour
  4. 1 rounded tbsp of cocoa powder
  5. 2 tbsp hot water
  6. 2 large eggs, beaten
  7. 1 level tsp baking powder
For the icing/frosting to fill and cover
  1. 100g butter
  2. 375g icing (powdered) sugar, sieved
  3. 1 tsp peppermint essence
  4. 1/2 tsp vanilla extract
  5. Teeny tiny squeeze of green food colouring paste (optional)
  6. 1tbsp milk
  7. 50g dark chocolate, finely chopped
  8. 2 tsp very finely chopped fresh mint leaves
To make the cake
  1. Heat the oven to 180C/350C/Gas 4
  2. Grease and line the base of two 17.5cm (7in) sandwich tins
  3. Blend the cocoa powder in a bowl with the hot water and leave to cool.
  4. 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.
  5. Divide equally between the two tins, smooth the top, and shake or tap the tins to evenly distribute the mixture.
  6. 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.
  7. 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
  1. Put the butter in a large bowl and beat until soft.
  2. 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.
  3. Add the green colouring paste and beat until you have a consistent pale green colour.
  4. Finally add the chocolate and finely chopped fresh mint leaves and mix so they are distributed throughout the buttercream
  5. 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.
Notes
  1. Tip: To smooth the buttercream, keep a mug or jug of hot water beside you and regularly dip your metal palette knife (or other flat knife) into the hot water, dry on kitchen paper and when you are spreading on the buttercreamthe heat in the knife will help to slightly melt it giving a smooth finish.
Farmersgirl Kitchen https://farmersgirlkitchen.co.uk/
I hope you enjoy the Fresh Mint Chocolate Cake as much as my mother-in-law did and if you like the idea of adding herbs to your cakes, here are some more recipes from top UK food bloggers:

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

We should Cocoa

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? 

Fresh Mint Chocolate Cake

Comments

  1. Leave a Reply

    Victoria Prince
    June 11, 2017

    Oh wow, that looks absolutely amazing! I’m a massive mint fan, you’ve kicked off serious cravings now 🙂

    • Leave a Reply

      Janice Pattie
      June 11, 2017

      Aw thanks Victoria, it was a huge success!

    • Leave a Reply

      Janice Pattie
      June 11, 2017

      Time to remedy that immediately!

    • Leave a Reply

      Janice Pattie
      June 11, 2017

      Thank you. Yes, it would be a good entry, I keep forgetting about the linky things. I’ll go and sort that out now!

    • Leave a Reply

      Janice Pattie
      June 12, 2017

      Thanks Helen, it’s such a great flavour combination

    • Leave a Reply

      Janice Pattie
      June 12, 2017

      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.

    • Leave a Reply

      Janice Pattie
      June 12, 2017

      Ha ha, and there I thought you were saying it was ‘chic’ as in stylish 😉

  2. Leave a Reply

    Karen
    June 14, 2017

    That looks like a great cake and you have added some great cakes from other bloggers too.

    • Leave a Reply

      Janice Pattie
      June 16, 2017

      Thanks Karen, you can’t beat cake!

    • Leave a Reply

      Janice Pattie
      June 16, 2017

      Thanks Jac, you can never have enough mint with your chocolate!

    • Leave a Reply

      Janice Pattie
      June 16, 2017

      Aw thank you Emma, that’s really appreciated.

    • Leave a Reply

      Janice Pattie
      July 1, 2017

      Mint is so easy to grow, hope you enjoy the cake

    • Leave a Reply

      Janice Pattie
      July 2, 2017

      Thanks Jo, it is a great flavour combination, hope you get a chance to make and enjoy it.

  3. Leave a Reply

    Galina V
    July 2, 2017

    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.
    Galina V recently posted…Pistachio orange cakeMy Profile

    • Leave a Reply

      Janice Pattie
      July 2, 2017

      Thanks Galina, I love fresh mint.

    • Leave a Reply

      Janice Pattie
      July 19, 2017

      Aw thank you Kat, I’m planning to make it again soon for when we have visitors.

    • Leave a Reply

      Janice Pattie
      August 1, 2017

      Thank you for your kind comments, I hope you enjoy making the Fresh Mint Chocolate Cake.

  4. Leave a Reply

    Claire
    November 3, 2017

    The ingredients list doesn’t say how much flour or what type… eek! Wanting to make it tonight for my daughter’s birthday tomorrow!

    • Leave a Reply

      Janice Pattie
      November 4, 2017

      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.

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