Mint Chocolate Chip Cake

Hi everyone and welcome back…

This week hasn’t been the best of weeks so far, so I decided to do a lot of baking. This cake is inspired by mint chocolate chip ice cream and has a rich and light chocolate sponge sandwiched together with the icing. The icing is filled with dark chocolate chunks, peppermint extract and green food colouring. The recipe is surprisingly easy but will require cup measurements as I sourced this recipe from an American site (the cups to gram converter is tricky as different sites give you different measurements!).

 

Ingredients:

Chocolate cake

1 and 3/4 cups plain flour

2 cups caster sugar

3/4 cups cocoa powder

2tsp bicarbonate of soda

1tsp baking powder

1tsp salt

1 cup buttermilk, shaken up

1/2 cup vegetable oil

2 large eggs

1tsp vanilla extract

1 cup freshly brewed coffee (leave to cool for 10 minutes)

Icing

2 cups/450g of soft spread

1/2 cup double cream

6 cups of icing sugar

1tsp peppermint extract

3-4 drops of green food colouring (add a little, mix and see what the colour is like)

200g dark chocolate

 

Method:

1.Preheat the oven to 180°C/gas mark 4. Grease and line 2 8in cake tins with greaseproof paper circles.

2.Sift the flour, sugar, cocoa powder, bicarbonate, baking powder and salt into a large mixing bowl and gently mix.

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3.In a measuring jug combine the buttermilk, eggs, oil and vanilla. Use a fork to whisk until thoroughly combined.

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4.Slowly add the wet mixture to the dry, using an electric hand mixer to whisk until thoroughly combined (no flour is showing).

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5.Add the coffee to the mixture, slowly combine to avoid splashing the coffee everywhere.

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6.Divide the mixture between the prepared tins and place on the middle shelf of the preheated oven. Bake for 35-40 minutes, or until well risen and a skewer comes out clean. I covered the cakes will foil to prevent the tops from burning.

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7.To make the buttercream, beat the soft spread with an electric hand mixer in a mixing bowl until smooth.Sieve in the icing sugar.

8.Add the double cream and peppermint extract (be careful to not add any more than 1tsp maximum, as it is quite strong!). Use a wooden spoon to mix (to avoid getting icing sugar everywhere!).

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9.Chop up the chocolate finely and add into the buttercream. Then slowly add the green food colouring, until the desired colour is reached.

 

10.Use the electric hand mixer to whisk until smooth and fluffy.

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11.Once the cakes are cooked, place them onto a wire rack to cool.

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12.Remove from the tins and cut the tops off to leave a flat surface. Place one onto a cake board and begin to ice. Sandwich the cakes together and continue icing, using a small palette knife.

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13.Smooth the sides and top and leave to set slightly in a cool place for 2 hours.

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14.Cut into large pieces and serve. Enjoy 🙂

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