Is there ever a bad time for chocolate? I know around this time of year, you have every flavour of chocolate thrown at you, so I stuck with a classic combination of mint and chocolate for this mint chocolate chip loaf cake.
I know, before you say it, chocolate and mint isn’t for everybody. It doesn’t taste like toothpaste but a rather mellow mint flavour that entwines with the chocolate to create this perfectly balanced flavoured cake and buttercream.
Consisting of a mint chocolate chip sponge loaf cake, topped with a mint and chocolate two toned (two flavoured) French buttercream, finish with After Eight chocolate mints, chocolate drizzle and dark chocolate chips.
If you are looking for something that doesn’t take too long to make and requires minimal effort but maximum attention, this cake will be the one. The longest element of this cake is baking the cake, otherwise its pretty easy.
Anyway, let’s get started, shall we?
225g butter, at room temperature.
225g granulated sugar.
200g plain flour.
225g cocoa powder.
2 tsp baking powder.
1/2 tsp salt.
1-2 tsp mint extract.
100g dark chocolate chips.
125g granulated sugar.
35g egg yolks.
250g butter, at room temperature.
1-2 tsp mint extract.
15g cocoa powder.
Green food colouring gel.
After Eight chocolate mint thins.
Dark chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my loaf pan with parchment paper, preheating your oven to 180˚c/350˚f and getting any equipment you may need ready, such as a stand mixer and spatula.
To start, place the butter and sugar into a mixing bowl and beat un tilt hey are lighter and fluffier in colour and consistency.
Then you can add in the eggs, one at a time, beating well in-between each addition. Repeat the process until you’re done adding all of the eggs.
Give the bowl a good scraping down, this is juts to incorporate any bits that may not have been fully incorporated.
Now add in the dry ingredients, including the chocolate chips and mint extract. Mix on a low speed to start, working your way up to a medium-high and the batter is clear.
Take the bowl and give it another good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Transfer the batter into your lined loaf pan and level out. Place into the preheated oven and bake for 55-60 minutes (or until a tester comes out clean when inserted into the centre).
While the cake is baking, go ahead and make a half batch of my French buttercream recipe.
Once the buttercream is made, split it in half, add coco powder in to one half and mix until you have a chocolate buttercream. Add mint extract and green food colouring paste into the other, mix until you have a minty green buttercream.
Place dollops of the buttercream all over the top of the cake in no particular order, then semi mix them together until hey are combined.
Finish the loaf by drizzling over chocolate ganach for the drizzle, adding 7 After Eights and scattering over dark chocolate chips.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.