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Mint Overload Cake – The Baking Duck

Mint Overload Cake

It has been over a week since I baked anything, I have been dealing with some personal stuff. I did think about all the things I wanted to make. I have been wanting to make something different.

I have been thinking a lot about things with mint lately then when I was going through one of my recipe books, I came across a recipe for chocolate cake and then the idea struck me. Mint Chocolate Cake which is how we ended up here.

This cake is a full overload of mint, the sponge is mint chocolate. Mint buttercream topped with mint aero bubbles and aero chocolate bars. This cake was defiantly a good bake, I loved making every bit of this cake.

This cake was massively enjoyed by everyone who had a slice and I could not get enough of it.

Mint Overload Cake

Course desserts
Keyword Cakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 slices

Ingredients

Cake

  • 2 tbs Cocoa Powder
  • 3 tbs Hot Water
  • 225 g caster sugar
  • 225 g butter
  • 250 g self-raising flour
  • 50 g milk chocolate
  • 2 tsp baking powder
  • 2 tsp peppermint essence
  • 4 eggs

Icing

  • 225 g butter
  • 500 g icing sugar
  • green food colouring
  • 2 tsp peppermint essence

Decoration

  • Mint Aero Bubbles
  • Mint Aero Bars
  • Mint Matchsticks

Instructions

Cake

  • Pre-heat oven on gas mark 4, grease and line two 8 inch cakes tins. Mix the cocoa powder with the hot water and leave to cool for a minute.
  • Beat the butter and caster sugar together until combined then add the eggs one at a time. Once all the eggs are mixed in, add the chocolate mixture and flour then beat again until incorporated.
  • Melt the milk chocolate and add that to the mixture along with the peppermint essence then mix until incorporated. Separate the mixture evenly between the two tins.
  • Put in the over for about 25 minutes until a skewer comes out clean. Once cooked, remove and leave them in the tin to cool for a bit then transfer to a wire rack to cool completely.

Icing

  • Beat the butter until pale and fluffy. Add the icing sugar a little at time until fully incorporated.
  • Add in the green food colouring and peppermint extract then mix until fully incorporated. Then fill a piping bag with a circle piping nozzle and pipe onto the first layer of cake. Sprinkle over some crushed up aero on to the buttercream before putting the second layer on top.
  • Pipe icing on to the top layer of the cake until fully covered and then add your mint chocolate to the top. Then enjoy.

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