CHOCOLATE MINT CAKE
This is one of my favourite cakes and flavour combinations! I think of it as quite a ‘grown up’ cake as it has a rich fudgy texture; I use muscovado sugar to achieve this. Dark chocolate paired with mint is the perfect flavour combination. The cake has melted chocolate and also a handful of chocolate drops in it, which give it an interesting texture and give it a good shelf life. I use mint butter cream and also dark chocolate butter cream.
2 x 20cm tins
50g dark chocolate, melted and allowed to cool slightly
250g butter, at room temperature
250g light muscovado sugar
½ tsp salt
1 tsp vanilla
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
A few drops of peppermint oil
50g chocolate chips
For the chocolate buttercream:
140g butter, softened
50g cocoa powder
200g icing sugar
Pinch of salt
For the mint buttercream:
50g butter, softened
120g icing sugar
A few drops of peppermint oil
A drop of natural green food colour
1 TBSP creme fraiche or sour cream
- Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Preheat the oven to 180C (160C fan) 350F / gas 4. Cream together the butter and sugar with ½ tsp salt, the vanilla and peppermint oil until light and fluffy.
2. Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the melted chocolate. Fold in the rest, followed by the milk to give a soft dropping consistency, and then add the chocolate chips to the mixture. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.
3. Allow to cool completely on a rack, then make the two butter creams. For the chocolate one beat the butter until fluffy, then add the cocoa and icing sugar, if necessary add a little milk to loosen the mixture. Make the mint buttercream using the same method.
- Put one of the cakes on a serving plate and spread half of the mint buttercream on and then top it with a third of the chocolate buttercream. Place the second cake on top, then spread most of the remaining chocolate icing on, reserving some for decoration. Fill a piping bag with the mint icing on one side and the chocolate on the other – pipe rosettes around the top of the cake, finish with chocolate shavings.
This Chocolate cake is the king of all cakes and with an injection of fragrant mint, it is elevated even further. I love the fresh ‘English’ taste that the mint brings, This cake is the perfect option for birthdays and celebrations, but even if you have nothing to celebrate it is still a must! Mint chocolate, a timelessly classic flavor combination, this delightful dessert consists of layers of chocolate fudge cake and mint buttercream and is covered in a rich chocolate ganache. It’s all topped off with delicate dark chocolate wings for a regal presentation.
Carolyn’s story is very much a fairytale; from cooking by her Mum’s side in South Africa, to standing in front of Buckingham Palace at the age of nine and whispering to her father that one day she would cook for British Royalty, to becoming the youngest and first female Personal Chef to Prince Charles and his family, all while living at Kensington Palace in London. Carolyn absolutely loves to inspire all to treat family and friends to a Royal Touch! Happily, Harry & David has partnered with Royal Chef Carolyn Robb in which all desserts are immediately available online. Carolyn’s journey continues as a single mom of two little girls; Lucy and Mandy, and being a true entrepreneur.