24Apr 12
by Sarah White
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Chocolate and mint, it’s a combination made in heaven! This mint chocolate cake with almond frosting is so delicious it’s hard to resist a second or even third serving, so if you’re watching your waistline, you’ve been warned! (Also try these chocolate lava cakes.)
I used to make this sponge with mint chocolate frosting too, but I eventually had to admit it was too rich even for my taste and decided to try almond flavour frosting instead. I think the result speaks for itself, so get baking and let me know what you think!
Ingredients:
For the sponge:
- 220g butter
- 600g granulated sugar
- 3tbsp instant coffee granules
- 2tsp coffee liqueur
- 3 eggs
- 285g cake flour
- 2tsp baking powder
- 1/4tsp salt
- 250g cocoa powder
- 315ml buttermilk
- 2tbsp fresh mint  leaves
For the frosting:
- 375g icing sugar
- 6tbsp unsweetened cocoa powder
- 60ml water
- 1tsp almond extract
- 20g almond shavings
Instructions:
For the sponge:
- Preheat the oven to 175ºC.
- Grease and flour a 23cm cake pan or line with parchment paper. Set aside.
- In an electric mixer on medium speed, cream the butter until light and fluffy.
- Gradually add the sugar and beat until it turns light in colour.
- Add the coffee granules and liqueur and mix well.
- Add the eggs, one at a time, beating well after each addition.
- In a medium bowl, combine the flour, baking powder, salt and cocoa powder.
- Add this flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Stir in the mint leaves. Mix until just blended.
- Pour the batter into the prepared pan.
- Â Bake in the preheated oven for 1 hour and 10 minutes, or until a knife inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and cool in its pan on wire cooling rack for 10 to 15 minutes.
- Carefully remove the cake from the pan and continue to cool on the wire rack.
- Remove and discard the baking parchment.
For the frosting:
- Blend the icing sugar, almond extract, cocoa powder and water with an electric mixer until just blended.
- Beat on medium speed until thick and smooth.
- Spread on the cooled cake with a spatula.
- Sprinkle the almond shavings on top.
- Serve immediately.
Prep Time:Â 15 minutes
Cooking Time: Â 70 minutes
Serves: Â 10
Difficulty: Â Medium
Desserts / Less than 90 mins —
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