Mint chocolate cake recipe

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Love chocolate and mint? You will love our mint chocolate cake. Add fresh mint to both the cake mix and icing to bring plenty of freshness and flavour. Simply decorate with sugared mint leaves for a very elegant look.

mint chocolate cake
  • healthy
Serves12
SkillEasy
Preparation Time1 hours 15 mins
Cooking Time30 mins
Total Time1 hours 45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories470 Kcal24%
Fat22 g31%
Saturated Fat18 g90%

This mint chocolate cake draped in rich dark chocolate ganache is brilliant for chocoholics, but with a fabulously minty twist. 

All the mint flavour in this recipe comes from real mint leaves, rather than anything out of a bottle. These makes the taste really light and fresh - a perfect contrast to the deep, dark chocolatiness. Try to use larger, mature mint leaves that have had time to really develop their flavour, though the smaller ones are useful for decorating with. This cake cuts into 12 good-sized portions and it's lovely with an afternoon coffee - or a mint tea. You can leave the topping plain so the minty flavour is a surprise, or decorate the cake with leaves to make it even prettier.

Ingredients

  • 250g (8oz) caster sugar
  • 3 tbsp (10g) chopped fresh mint leaves
  • 125g (4oz) butter, softened
  • 2 medium eggs
  • 250g (8oz) self-raising flour
  • 60g (2oz) cocoa powder, sifted

For the icing:

  • 300ml (½ pint) double cream
  • 10g mint leaves, plus extra for decoration
  • 200g bar dark chocolate, roughly broken into pieces

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Method

  1. To make the chocolate cake: Set the oven to 180°C/350°F/Gas Mark 4. Base-line and butter 2 x 20cm (8in) sandwich tins.
  2. Put 1 tbsp of the sugar into a small bowl with the mint and pound together until the sugar is green. Cream the butter with the minty sugar and the remaining sugar, add the eggs, one at a time, with a little flour, beating well. 
  3. Fold in the rest of the flour sifted with the cocoa. Add 125ml (4fl oz) warm water. Mix until smooth, and divide between the tins. Bake for 25 mins. Cool on a wire rack.
  4. To make the icing: Put the cream in a pan with the bruised mint leaves. Bring to the boil slowly, then take off the heat and leave to infuse for at least 30 mins. 
  5. Reheat the cream, then strain it over the chocolate pieces in a large bowl and stir gently until the chocolate melts and the icing is smooth. Leave for 5-10 mins, to cool. 
  6. Use a generous 3 tbsp to sandwich the cakes together, spread the rest over the top and ease it down the sides. Leave to set. Decorate with mint leaves.  

Tips for making mint chocolate cake:

Top your icing with sugar mint leaves. To make them, brush small mint leaves with lightly beaten egg white and then sprinkle with caster sugar. Leave on paper or a rack to dry for one hour before adding to the cake.

Can I use mint extract instead of fresh mint in this mint chocolate cake?

Yes, simply replace the mint leaves with 3-4 drops of peppermint extract. The flavour will not be as fresh but it will still be minty and delicious. You can also used dried mint (use about a third of the amount) but make sure the dried herbs are not too old as dried mint looses its flavour over time.

Why did my cake not rise properly?

Often this can be because you did not preheat the oven, or you did not get the cake into the oven quickly enough after adding it to the pan. Do not leave the batter sitting in the can tin - get it into the oven as soon as possible.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies