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



  • 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


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


  • Mint Aero Bubbles
  • Mint Aero Bars
  • Mint Matchsticks



  • 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.


  • 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.

Thanks for reading. Follow me on Twitter/Instagram

Leave a Reply