A perfect chocolate combination has to be chocolate and mint.
When I decided to bake a chocolate cake the other day I realised that I have not shared a chocolate mint cake before.
So here it is!
This cake is such a light cake that uses rich dark chocolate along with sharp peppermint. Together the flavours marry together perfectly.
This is what I did...
Chocolate Mint Cake
200g baking spread
200g light brown muscovado sugar
200g self raising flour
100g dark chocolate min 70% cocoa solids (I use Green & Blacks Organic)
7.5mls peppermint extract
75g butter, at room temperature
190g icing sugar
10g cocoa powder
6 drops of peppermint extract
Pre heat the oven to 180C
1 - Put the chocolate in a glass bowl and place over a pan of boiling water to melt
2 - Mix together the baking spread and light brown muscovado sugar until light and creamy
3 - Gradually add the eggs one at a time along with a little flour to prevent curdling
4 - Mix in the remaining flour along with the melted chocolate and the peppermint extract
5 - Divide the mixture into two sandwich tins and place in the centre of the pre heated oven and bake for 20 - 25 minutes or until thoroughly baked
6 - Once baked remove from the oven and allow to cool completely before icing
7 - To make the icing mix together the butter, icing, cocoa powder and peppermint extract
8 - Top one of the sandwich cakes with the butter icing and place the second on the top and dust with icing sugar to finish