Chocolate mint cake is something that I’ve always wanted to try because I just love the combination between chocolate and mint. I think my love for chocolate mint started from that “After 8” thin chocolate pieces. It’s just so yummy especially right out of the fridge.
Anyway, I was a little over ambitious in this project. You see, besides wanting to make a chocolate mint cake, I actually wanted to make it look like a zebra cake! The outcome? The chocolate mint cake was good but it definitely didn’t look anything like a zebra cake. I attributed it to the unequal portion of mint and chocolate mixture and I actually did it on purpose as I thought I’d like to have more chocolatey taste in the cake. So, lesson learnt…..don’t try to change the recipe too much at first attempt. ;p
If I were to make this cake again, I’ll try to make it more moist. I like my cakes to be moist and soft.
I was too lazy to make chocolate fudge, so I just bought a can of ready-to-be-used fudge from the local baking store.
The recipe is adapted from auntyyochana’s blog.
http://auntyyochana.blogspot.com/2006/06/chocolate-mint-cake-with-f_115139280717841671.html
Ingredients:
Anyway, I was a little over ambitious in this project. You see, besides wanting to make a chocolate mint cake, I actually wanted to make it look like a zebra cake! The outcome? The chocolate mint cake was good but it definitely didn’t look anything like a zebra cake. I attributed it to the unequal portion of mint and chocolate mixture and I actually did it on purpose as I thought I’d like to have more chocolatey taste in the cake. So, lesson learnt…..don’t try to change the recipe too much at first attempt. ;p
If I were to make this cake again, I’ll try to make it more moist. I like my cakes to be moist and soft.
I was too lazy to make chocolate fudge, so I just bought a can of ready-to-be-used fudge from the local baking store.
The recipe is adapted from auntyyochana’s blog.
http://auntyyochana.blogspot.com/2006/06/chocolate-mint-cake-with-f_115139280717841671.html
Ingredients:
Self raising flour (200gm)
Butter (220gm)
Castor sugar (220gm)
Eggs (5)
Vanilla essence (1 tsp)
Cocoa powder (4-5 tbsp)
Milk (50ml)
Chopped mint leaves (2 tbsp or more)
Chopped mint leaves (2 tbsp or more)
Peppermint Essence (few drops)
Preheat oven at 180C
Method:
1. Cream the pre-sieved S.R. flour and butter into a smooth paste.
2. In a separate bowl, whisk the eggs and sugar until spongy. Add the vanilla essence gradually into the flour paste (No. 2) and beat till smooth.
3. Divide the cake batter into two. Add the cocoa powder and milk to one portion and blend till smooth. Add the chopped mint leaves and peppermint essence to the other portion.
4. Pour the two batters alternately into the lined 8" pan.
5. Bake for 45 to 50 min.
6. Let the cake cool before applying the fudge.
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