You won’t believe how easy this chocolate mint cake is to make! This moist, fluffy cake made in just one bowl and layered with fresh strawberries is the perfect dessert.
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 the chocolate Aero bar for the icing. I then used a chopped up Aero bar to garnish the smooth, glossy cake.
You can substitute evaporated milk with whole milk. I’ve tried both for this cake, but I prefer using evaporated milk as it’s thicker and denser and gives the cake a better texture.
- 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 of evaporated milk
Notes from Rouba
- 1 small tin of evaporated milk is enough for the cake batter and icing.
- Once opened, the 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 toothpick. Insert into the centre of the cake and remove it. Your cake is ready if the skewer comes out clean. If any crumbs are attached to the skewer, place the cake back into the oven for several more minutes.
- Tip for step 5: place 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 the 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 the 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 cool completely.
For the chocolate icing, place the 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 the sliced strawberries over the icing mixture and sandwich the cakes together.
Place the remaining chocolate mixture over medium to low heat. Add the 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:
- Perfectly sweet