You won’t believe how easy this chocolate mint cake is to make! A moist fluffy cake made in just 1 bowl! Chocolate Mint Cake layered with strawberries is the perfect combination for a dessert cake.
The combination of chocolate and mint makes this an extremely moreish cake. I used fresh mint to add to an old grandma chocolate recipe cake and combined chocolate aero bar to the icing. I then use chopped up aero bar on the top of the smooth, glossy cake which makes the perfect addition.
You can substitute evaporated milk with whole milk. I have tried both bakings this cake and I prefer using evaporated milk. It is thicker and denser and gives the cake a better texture. Read more here
- 2 eggs lightly beaten
- 100 grams of butter softened
- 1 cup caster sugar
- 5 tablespoons evaporated milk
- 5 tablespoons water
- 15 mint leaves finely chopped
- ¼ cup cocoa sifted
- 200 grams self-raising flour sifted
- 5-7 strawberries sliced
- 60 grams of butter
- 3 tablespoons cocoa sifted
- 3 tablespoons evaporated milk
- 1¾ cup icing sugar
- 30 grams mint chocolate (aero chocolate)
- 2 extra tablespoons evaporated milk
*1 small tin of evaporated milk is enough for the cake batter and icing.
* Once opened, evaporated milk lasts up to one week in the fridge. Cover and store
*A cake tester can be anything from a wooden skewer to a tooth-pick. Insert to the center of the cake and remove it. Your cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, place cake back into the oven for several more minutes.
*Tip for step 5. Place a parchment paper under the wire rack and pour icing allowing chocolate to run down the sides. once slightly cool, transfer to a serving plate
Heat oven to 180°. Grease and line 2 x 20 cm round cake tins.
By hand, whisk the egg and softened butter breaking up the lumps (you will still see small lumps which are perfectly ok). Add sugar, evaporated milk, water, and chopped mint and continue to whisk. Fold in flour and cocoa. Divide the batter mixture between the 2 cake tins spreading evenly.
Bake in the preheated oven for approximately 15 minutes or until cooked through and your cake tester comes out clean. Rest for 5 minutes and then transfer onto a wire rack to completely cool.
For the chocolate icing; place butter and cocoa in a saucepan and heat gently until the butter has melted, constantly stirring. Remove from heat. Add 3 tablespoons of evaporated milk and icing sugar. Whisk until the mixture is thick. Pour approximately half of the icing onto one cake. The icing will thicken quickly so try to be as quick as you can.
Arrange sliced strawberries over the icing mixture and sandwich the cakes together.
step 5. (See Cook’s Note)
Place the remaining chocolate mixture over medium to low heat. Add mint chocolate (aero bar) and the remaining 2 extra tablespoons of evaporated milk stirring until it becomes smooth and glossy. Pour over the sandwiched cake immediately.
Allow the icing to cool slightly before crumbling the aero chocolate on top.
Why you will love this cake