Mint chocolate cake

(40 ratings)
Chocolate and mint cake
Chocolate and mint cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Love chocolate and mint? You will love our chocolate mint 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.


  • 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
You will also need:
  • 2 x 20cm (8in) sandwich tins, base-lined and buttered

To sugar mint leaves, brush small mint leaves with lightly beaten egg white, then sprinkle with caster sugar and leave on paper or a rack to dry for an hour.


  1. To make the cake: Set the oven to 180°C/350°F/Gas Mark 4. 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
  2. sugar, add the eggs, one at a time, with a little flour, beating well. 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.
  3. 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. Reheat the cream, then strain it over the chocolate
  4. pieces in a large bowl and stir gently until the chocolate melts and the icing is smooth. Leave for 5-10 mins, to cool. 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 sugared mint leaves. 

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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 470(kcal)
  • Fat 22.0g
  • Saturates 18.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(40 ratings)

Your comments


Did this one for sports relief - never baked anything so damn awful. Must have gone wrong somewhere... Pound the mint together with the sugar until it turns green? My leaves ended up being ground in with the sugar in a mixture resembling a certain illegal substance. The mint leaf infused double cream also had a bitter taste. 'Bruised' leaves. How can you tell if they're bruised? I should have just done a chocolate cake and added peppermint flavouring. Won't be attempting this one again.


Just made this lovely cake with my 4yr old daughter who loves to cook. Both Miss 4 & 2 years declared it delicious. Very simple, made it in Thermomix

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