For many, desserts full of spice and warmth spell Christmas. But I think mint choc chip is my favourite wintery flavour. I’ve already made mint choc chip Christmas tree cupcakes, but this year I fancied a little bit of a change. This recipe is really simple – perfect for this time of year – but is also really tasty. A rich double chocolate mint mudcake, topped with smooth, thick, white chocolate and peppermint glaze. The combination reminds me of an After 8 chocolate.
I baked mine in a star shaped cake tin, but a normal 8 inch round tin would work just as well. You could even cut it into a star shape after baking if you were feeling particularly creative.
This recipe makes a very shallow cake, but I think the ratio of glaze to sponge works well. However if you prefer more cake to your glaze, double the cake recipe and bake for a bit longer, but keep the glaze recipe the same. You’ll need:
- 50g good quality dark chocolate
- 120g plain flour
- 20g cocoa powder
- 125g caster sugar
- 1/3 teaspoon bicarb
- 1 egg
- 80ml cold coffee
- 80ml buttermilk
- 70ml vegetable oil
- 50g dark chocolate chips or chopped chocolate (I used a mint flavoured bar)
- 1 teaspoon mint flavour
Preheat your oven to 160 C and grease your cake tin. Finely chop the plain dark chocolate, this is easiest with a food processor. Then tip it into a large bowl and add the rest of the dry ingredients. Whisk together the wet ingredients in a separate bowl, and then pour into the dry mixture and make sure everything’s well combined. Finally, mix through the mint choc chunks and carefully pour into your tin.
This will take around 25 to 30 minutes to bake. Once a skewer comes out clean, let it cool for about an hour before turning out onto a wire rack.
Now we can get started on the glaze. The important point with this is that you need to work quickly as soon as it’s made, otherwise it will become solid and unworkable. It sets within minutes, so it’s best to have everything ready before you mix. I wanted a clean finish to the icing so I sat my cake the right way up on the cooling rack, and put that over a large baking tray – meaning it could catch all the excess glaze rather than it running all over the cake board. To make the glaze you’ll need:
- 90ml milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon mint flavour
- 225g icing sugar
- 170g white chocolate, melted but still warm
- a tiny drop of food paste in the colour of your choice (a little goes a long way)
Mix together 60ml of the milk with the vanilla and mint. Whisk in the icing sugar until well incorporated and smooth. Then slowly pour in the white chocolate and continue to whisk until well combined. Now have a look at the consistency, you want it to be thick yet pourable, so if it’s looking too solid add some more milk, teaspoon by teaspoon. Drop in a tiny bit of food colour paste and add more until you get the colour you like – I mixed brown and blue to get this shade.
Now it’s time to pour! Get as much of it right out the bowl and drizzle it all over the cake as quickly as possible, coaxing it down the edges of the cake with a palette knife. Notice how quickly it’s setting? As soon as the cake is covered, decorate with sprinkles. The glaze will be set within five minutes, and you are ready to put on a plate and serve.
I hope you enjoy this cake. It’s a very simple but effective technique and I’ve never had a cake so similar to the taste and texture of After 8s before! It’s definitely worth whipping up if you need a last minute showstopper over Christmas.