This is a great looking cake. A rich chocolate chip cake made with minty green icing. It’s cool and fresh and great for birthday treats or a great showstopper pudding on special occasions.
It is a great dessert for making at any time of the year too. One of those creations that almost seems a shame to cut apart with your knife.
But once made I am sure you will not resist.
You will need:
1 x 7″ round Cake Tin- greased and lined
2 x Disposable icing bags
Cool Mint Chocolate Chip Cake
A great looking cake – a rich chocolate chip cake with minty green icing – it’s cool and fresh and great for birthday treats or a great showstopper pudding.
8
servings30
minutes1
hour15
minutes360
kcalIngredients
- For the cake
8 oz Self Raising Flour
2 oz Plain Flour
8 oz Caster Sugar
8 oz Marg/Butter
4 Eggs
1 Tbsp cocoa powder
200 g Chocolate chips
- For the decoration
300 g Chocolate for melting
250 g Icing Sugar
125 g Butter
1 Tsp Mint Essence
2 x Tbsp Crushed Chocolate
Light Green Edible Paste Colour
Directions
- Heat up your oven to 160 Degrees .
- Cream your butter with the caster sugar until light and fluffy then add your eggs little by little until they are all blended in.
- Sieve in your flour and fold into the mixture – Add the Cocoa powder and mix in – pour in the chocolate chips and fold into the mixture.
- Put the mixture into your tin and cook for about 1 hour and 15 minutes until cooked all the way through.
- While the cake is cooking melt your chocolate – break up the chocolate into small pieces and place the chocolate in a glass bowl and heat the chocolate gently over a pan of simmering water – stirring all the time until all the chocolate has melted – remove from the pan and put to one side to cool.
- When the cake is cooked take the cake out of the tin and leave to cool.
- To make your green icing mix the icing sugar and butter together until light and fluffy – add in your mint essence and a small bit of green colouring – then stir in your crushed chocolate.
- Once the cake is cool, slice the cake into two or three sections.
- Spread each section with the mint buttercream and sandwich the sections together.
- Coat the whole cake in the buttercream and then place in the fridge for 20 minutes to harden and set.
- Pour the melted chocolate into a disposable piping bag- carefully snip off the end of the piping bag and gently pipe the chocolate over the sides of the cake so that the chocolate runs down the cake in drips.
- Leave the cake until the chocolate has cooled, or place in the fridge again to set, and then pipe on the remaining mint icing to decorate the top and sprinkle some chocolate chips on top.
You cake is now ready to eat – enjoy
