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How to make Fresh Mint Chocolate Cake

Fresh Mint Chocolate Cake

Janice Pattie
Rich chocolate cake, filled and covered with a mint and chocolate buttercream with a little bit of fresh mint zing!
5 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine British
Servings 8 slices
Calories 511 kcal


For the Cake

  • 100 g butter or soft margarine
  • 100 g caster sugar
  • 100 g self-raising flour
  • 1 rounded tbsp of cocoa powder
  • 2 tbsp hot water
  • 2 large eggs beaten
  • 1 level tsp baking powder

For the buttercream frosting

  • 100 g butter
  • 375 g icing/powdered sugar, sieved
  • 1 tsp peppermint essence
  • 1/2 tsp vanilla extract
  • Teeny tiny squeeze of green food colouring paste optional
  • 1 tbsp milk
  • 50 g dark chocolate finely chopped
  • 2 tsp very finely chopped fresh mint leaves


For the Cake

  • Heat the oven to 180C/350C/Gas 4
  • Grease and line the base of two 17.5cm (7in) sandwich tins
  • Blend the cocoa powder in a bowl with the hot water and leave to cool.
  • 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.
  • Divide equally between the two tins, smooth the top, and shake or tap the tins to evenly distribute the mixture.
  • 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.
  • 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 frosting

  • Put the butter in a large bowl and beat until soft.
  • 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.
  • Add the green colouring paste and beat until you have a consistent pale green colour.
  • Finally add the chocolate and finely chopped fresh mint leaves and mix so they are distributed throughout the buttercream
  • 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.


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 buttercream, the heat in the knife will help to slightly melt it, giving a smooth finish.


Calories: 511kcalCarbohydrates: 72gProtein: 4gFat: 24gSaturated Fat: 15gCholesterol: 95mgSodium: 197mgPotassium: 85mgFiber: 1gSugar: 61gVitamin A: 684IUCalcium: 26mgIron: 1mg