Chloe Baker's Chocolate Mint Cakes
Over a year ago
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Ingredients
- 220g unsalted butter softened
- 220g caster sugar
- 4 medium eggs
- 175g self-raising flour
- 45g cocoa powder
- pinch salt
- 200ml double cream, whipped
- 1-2tbsp creme de menthe or few drops mint essence and green food colouring
- 8 chocolate mint thins
- very small mint leaves (optional)
- icing sugar
- granulated sugar and green food colouring
Accompaniment
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Description
Minty, light as air - perfect with black coffee.
Method
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1
1. You will need standard size muffin tins. Lightly butter these, and preheat the oven to 180C/160C fan/350F/gas 4.
2. Place all the cake ingredients in a food processor and whiz until smooth, about 2 minutes.
3. Divide evenly among the tins, place in the oven and bake for 15-20 minutes until cooked through. Remove from the oven, leave to cool for 5 minutes in the tins, then turn out on to a rack and set aside to cool completely.
4. Whip the cream to soft peaks and fold in the crème de menthe or mint essence and a few drops of colouring to give a pretty pale green.
5. To finish, break up the chocolate thins. Slice the cakes in half across. Dollop some mint cream on the bases and pop on a few chocolate pieces and, if wished, a tiny mint leaf. Pop the tops on the cakes and dust with icing sugar. Tint a little granulated sugar with a drop or two of food colouring and lightly sprinkle a few grains over.
Chef's Tips
Alternatively, you can also make 1 large cake as in the inset picure, or about 40 mini cakes. For the large cake use a 20cm round tin about 7cm deep and adjust baking time to 50-55 minutes. For the small ones use mini muffin tins and bake for 10-12 minutes.
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