Sunday, September 11, 2011

Mint Chocolate Chip Cake

mint_choc_chip_cake-2
Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. But try not to judge me too harshly, I had many bad experiences with store-bought dry, dense mudcakes covered in grainy baking chocolate icing. So every year when I asked Regex Man what cake he would like for his birthday and every year he replied me with "Chocolate.", it usually filled me with dread. But I took on the challenge and made him a chocolate cake with salted caramel filling and the epic triple-triple chocolate cake covered in macarons. There have been many chocolate cakes since. And somewhere along the way I started to have a grudging respect for chocolate cake, which blossomed into love. Now I can't seem to stop thinking about them, baking them and eating them.
mint_choc_chip_cake-3
So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I had this sudden urge to cover an entire chocolate cake with mint chocolate chip butter icing that looked exactly like the mint chocolate chip ice cream you get from Baskin Robbins. I was also incredibly inspired when I saw this cake idea not too long ago and while I was too lazy to do the chocolate ganache even though it looks awesome, I thought it would be cute to use some of the leftover icing to make 'scoops' with mini ice cream cones.
mint_choc_chip_cake-5
I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. While making up the cake batter I misread the recipe and managed to add triple the amount of salt than I was meant to but it tasted so good that I just went with it and have included it in the recipe. It's only a small increase but it works well since I'm pairing the cake with quite a sweet icing. I even used a slightly salted butter for the icing to help stop the cake from being sickly sweet. This is seriously one of the easiest and best chocolate cakes I've ever made.
mint_choc_chip_cake-6
Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. I can't quite figure out if it looks a bit awkward but I'm happy with the way the icing itself looks. It really reminds me of mint chocolate chip ice cream, one of my favourite flavours. This cake is great for anyone who loves mint and chocolate together, and is easy to whip up and impress your friends with.
mint_choc_chip_cake-4
Mint Chocolate Chip Cake
(makes one 9-inch cake, cake adapted from David Lebovitz's Devil's Food Cake recipe)
9 tbsp unsweetened cocoa powder
1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour/cornstarch)
1 1/2 tsp salt
1 tsp bicarb soda
1/4 tsp baking powder
115g (1 stick) unsalted butter, at room temperature
1 1/2 cups caster sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water, I used a weak coffee as I didn't want it overpower the mint)
1/2 cup whole or low-fat milk

For the icing:
280g (2.5 sticks) unsalted (or slightly salted) butter
500g icing sugar (about 4 cups), sifted
2-3 tsp peppermint essence, adjust to taste
150g dark chocolate, very finely chopped or pulsed through a food processor
green food colouring
Optional: waffle ice cream cones to decorate

Butter and line the base of a two 9-inch cake tins (I only had a 22cm springform tin which I used for both cakes) and preheat oven to 180°C (350°F). Sift together the cocoa powder, flour, salt, bicarb soda, and baking powder in a bowl. Using an electric mixer with a large mixing bowl, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time and beat until fully incorporated.

Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients until smooth. Split batter mixture between the two prepared tins (or in my case, I used half for the first cake, baked it and then reused the tin for the other half of the batter). Bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in tin about 5 mins, then place on a wire rack and cool completely before icing.
mint_choc_chip_cake-14
Prepare the mint icing; remove butter from fridge about half an hour before starting. Cut up butter into smaller pieces and place in a large mixing bowl. Beat with an electric mixer on high until fluffy and smooth. Add sifted icing sugar one cup at a time, beating until combined. Add peppermint essence to taste and green food colouring. Gradually add chocolate chip pieces until you have a good distribution of chocolate bits.

Use about 1/4 of the icing on top of one of the cakes and smooth over with a spatula. Place second cake top side down on top of the iced cake. Cover entire cake with more icing, smoothing with a spatula. I used an offset spatula, running it under hot water every now and then to help keep the surface smoother. Use the leftover icing to form scoops of icing to place on top of the cake, arranged however you like. Use mini ice cream cones or chop the ends of normal-sized cones and place on top of icing scoops. Alternatively you could cover the top with extra dark chocolate chips. Can be served immediately or stored in an airtight container overnight. Serve at room temperature.
mint_choc_chip_cake-7
Happy Birthday Regex Man!
Print Friendly and PDF Pin It

117 comments:

  1. How cute are the icecream cones on top of the cake and happy birthday to your friend.

    ReplyDelete
  2. Wow looks delicious love the idea amazing

    ReplyDelete
  3. omg... i loveee mint.. loooks sooooo pro :0

    wish i could pull that off

    ReplyDelete
  4. This is stunning! I was fooled into thinking it actually WAS ice cream for a few minutes, while I drooled over my keyboard!

    ReplyDelete
  5. This is completely amazing! I'm drooling at my computer! and I love the scoops in the middle of the cake best, I don't think it looks awkward at all! awesome photography too!

    ReplyDelete
  6. p.s i don't know when your blog header changed as I always follow you in google reader normally but I love it!

    ReplyDelete
  7. It makes me happy this is mint choc chip not spearmint choc chip. There is totally a difference! Looks very yummy :)

    ReplyDelete
  8. this looks so damn amazing - I swear it's the exact shade of mint ice cream that I love - i.e., the one from Baskin Robbins! In fact for a moment, I thought the photo was of an ice cream cake. I'm gonna take you for your word and buy myself some peppermint essence to try out this cake :D

    ReplyDelete
  9. I adore your blog and basically every single one of your bakes, but this is by far my favourite to date! It sounds and looks utterly gorgeous!! I really thought those 3 scoops on top were ice cream, you did an awesome job. Really wanting to give this lovely a go and just plunge my face straight into its scrumminess :)

    ReplyDelete
  10. I love mint chocolate chip and this post made me crave it. What a fabulous and flavorful cake. Love it!

    ReplyDelete
  11. I let out a little squeal when I saw the mini ice cream cones on the cake - too cute! The icing looks exactly like mint choc chip ice cream!

    ReplyDelete
  12. For years when I was a kid, mint choc chip was the only flavour I'd ask for when we were out and Mum offered to buy me an ice-cream. I haven't had it for years now but obviously it's a flavour which is close to my heart and always brings back a moment of childhood when I have it. Love the mini cones on top of this cake, but how dark and chocolately is that cake!

    ReplyDelete
  13. Wow this cake looks perfect! Great job.

    ReplyDelete
  14. This cake looks like it could just love you too. I'm pretty sure it would love me.

    Absolutely beautiful and delicious!

    Tell Regex Man Happy Birthday from probably one of the rare foodie bloggers that not only knows what Regex means but can also read Regex and write them.

    I speak his language. :)

    ReplyDelete
  15. Tara @ The Butter Dish - Thank you! It's awesome to know someone appreciated his nickname :D

    ReplyDelete
  16. Absolutely delicious recipe, I love the decor. regards

    ReplyDelete
  17. This cake looks amazing!!!! I love the scoops of "ice cream" on top. So adorable....and I love mint chocolate chip ice cream too. Yum!!!! I want a huge slice of this.

    ReplyDelete
  18. ddhsfu today's actually my birthday and now i'm the saddest panda ever that i'm making caramel brownies when this was apparently an option. saving this recipe for the next time i have an excuse to bake a cake.

    ReplyDelete
  19. this is too cute!!! I LOVE mint choc chip ice crea, soo gonna make this thanks for the recipe :)

    ReplyDelete
  20. oh my gosh - this looks JUST like Baskin Robbins mint choc chip and that's BEFORE I read that part! I love it - the scoops of ice cream and the upside down cones, so very minty cool!

    ReplyDelete
  21. This is fantastic - it really does look like mint choc chip icing!

    ReplyDelete
  22. The cake looks delicious! But to tell you the truth, at first I thought it was a green tea cake...

    ReplyDelete
  23. Oh I love it! Looks exactly like the ice cream and I want to eat the entire thing!!! What a fab job :)

    ReplyDelete
  24. Mint chip is my faaaavorite ice cream, and I've been looking everywhere for a fantastic chocolate cake recipe. This cake is a winner for me all around!

    ReplyDelete
  25. That's awesome! Love the cones on top :D Will be making this in the future to be sure!

    ReplyDelete
  26. I send you an award, so please visit my blog!

    ReplyDelete
  27. This looks FABULOUS!!!! This is my husband's favorite cake and I can't wait to surprise him with it!!

    ReplyDelete
  28. I actually don't like chocolate cake either! But I think I could make an exception for this one hehe. And I like the scoops in the middle better. It makes it look more like ice cream!

    ReplyDelete
  29. This is AMAZING, and it would be fantastic for my dad, whose birthday is coming up soon. Thanks!

    ReplyDelete
  30. Oh whoa, totally looks like an ice cream cake from Baskins Robbins, nice job!

    ReplyDelete
  31. Sooo epically tasty! I ate all 3 cones on top and had a massive minty sugary overload!

    Thanks again Steph :D

    ReplyDelete
  32. Beautiful images, such a lovely looking cake.

    ReplyDelete
  33. This really looks like you frosted the cake with ice cream! Love it!

    ReplyDelete
  34. This is so cute! I saw it on FoodGawker and I love it. I love how you used the ice cream cones! :)

    ReplyDelete
  35. una pinta deliciosa, que rica y que bonitas fotos. Bss

    ReplyDelete
  36. This is such a beautiful cake! Just Stumbled Upon you and love the site. Totally doing this in cupcake form to surprise my friend who LOVES mint chocolate chip. She'll freak!

    ReplyDelete
  37. Just finished reading your gorgeous post over at Poires au Chocolat and thought I'd come have a browse round your site as haven't visited for a while. This post is AWESOME. Mint chocolate chip ice cream is my absolute childhood favourite, so to combine it with cake...epic! I love what you've done with the little ice cream cones on top - ridiculously cute. Am definitely bookmarking this to make as soon as I have a birthday or party as an excuse!

    ReplyDelete
  38. What a lovely color! Can just imagine this cake sitting so elegantly on a bridal shower, baby shower, or engagement dinner buffet! Thank you for sharing the recipe. :-)

    ReplyDelete
  39. I like with the ice cream cones. Beautiful colors for a cake. :p

    ReplyDelete
  40. I definitely like this fantastic combination.

    ReplyDelete
  41. Just want to enquire if Its ok to let the batter keep sitting while I am baking the first layer of cake or did you do make the batter twice for the 2 layers as my oven will not accommodate 2 9-inch cake tins

    ReplyDelete
  42. Gauri G - Yes it should be fine to leave the second half of the batter sitting while you bake the first half, this is what I did as I only had one tin.

    ReplyDelete
  43. Phuoc'n Delicious - :D thanks! they were a pain to chop up into the right size but worth it!

    Rowaida - Thanks!

    Dolly - Haha thank you! Definitely not pro :P

    KayB - Haha awesome! thank you

    Cupcake Crazy Gem - Aww good! Was worried about the scoops. :D So glad you like the header, I'm so in love with it!

    Sophie AKA thestickyandsweet.com - I didn't even know there was a spearmint choc chip!

    Janine - Yay that makes me happy, it was tricky getting the colour right! Hope you like it!

    The Procrastobaker - Aww yay! You are so sweet.

    Lora - I'm craving the ice cream now too!

    Jacq - heehee squee!!

    mademoiselle délicieuse - I haven't had it for years too, this is making me want to go buy some!

    Nat - Thanks so much!

    Tara @ The Butter Dish - haha it would totally love you :D

    Dharma - Thank you!

    Jennifer (Delicieux) - Thanks!! This is the kind of cake that you have to eat in huge slices, no tiny slices allowed!

    mybeautifuldisasters - hope you like the recipe!!

    jas - the gluten free scallywag - yay that's what i was hoping for! thanks!

    Julia @ Boredom Abounds - :D Thank you!

    Jun - LOL no idea why, it has chocolate bits in it and it's not the right colour green for green tea...

    Nic@diningwithastud - Yay thank you!

    Cathy - Awesome! Thanks!

    meghan - :D thank you! Hope you like it!

    Márti - Thanks so much for the award!

    The Food Mentalist - Thanks!

    Bonnie Lewis - Aww I hope he likes it!

    Hayley Daen - Yay glad it's not just me! :) thanks

    JasmyneTea - I hope you make it and like it!

    Julia - Awesome, thank you!!

    Caffeine - haha u crazy, I can't believe you ate all the cones

    Emma - Thanks very much!

    Gabriel Vasile @ Cool Things - haha...thanks?

    Beth Michelle - Awesome :D

    Elizabeth Branch - Thanks for stopping by!

    luisa - Thanks!

    Madi @ Sit Down and Eat Your Peas - Ooh would love to see it in cupcake form!

    thelittleloaf - Aww thank you! Hope you do make it!

    Lissa (The Wedding Bistro at Bellenza) - It would be the most epic wedding cake ever if you made it four layers instead of two!

    féenoménale - Thanks!

    hankerie - Thank you!

    ReplyDelete
  44. OOO My favorite flavors! Mint chocolate chip is my favorite ice cream I can only imagine how good it is in a cake!

    ReplyDelete
  45. OMG. I'm loving this food blog! So happy I've stumbled upon this greatness. ;)

    ♥ sécia
    www.petiteinsanities.blogspot.com

    ReplyDelete
  46. I made this delicious cake for my boyfriend's birthday. He is the ultimate mint chocolate chip fanatic! I ended up using mint extract instead of peppermint because of what was available at our store, worked out fine. Thank you very much for this wonderful recipe, he couldn't have been happier!

    ReplyDelete
  47. I love chocolate chip mint ice cream. This looks even better.

    ReplyDelete
  48. I made this on Saturday and it was great. I used the quantities given for 1 X 2 layer 16cm cake and 1 X 2 layer 10cm cake and it worked well. I didn't add the ice cream cone decoration, but it was beautiful and delicious all the same. Thank you for the great recipe.

    ReplyDelete
  49. Wow I made this for a work event with a milk chocolate and dark chocolate layer and a small sample for my friend and I to try and we almost ate the whole cake in one go! This was so delicious, but even better it was so simple to make! Keep the yummy cakes coming please!

    ReplyDelete
  50. Looks awesome, and must taste delicious....

    ReplyDelete
  51. This cake looks delicious. I have decided to make it for my sons birthday. ...I wonder if the recipe can be made for cupcakes. I'll have to give it a try. Thank you.

    ReplyDelete
  52. Cupcake and talk - It definitely should work great as cupcakes! I've used the cake recipe before in cupcakes, just take care not to overfill the papers and bake it for long enough - the cake rises quite a lot and can overflow

    ReplyDelete
  53. Beautiful colour!! What colour n brand did you use?

    ReplyDelete
  54. Anonymous - Thanks! I used Wilton green colouring gel, with just a tiny bit of blue liquid food colouring so it wasn't too yellow

    ReplyDelete
  55. Ohhhhh my goodness! This looks absolutely delicious! And you have a lovely blog! I'm deeply in ♥ with it!

    ReplyDelete
  56. Just made rhis for my 11 yo who turned 11 today - he is a huge mint chip fan - waiting for the cakes to cool so we can ice them...icing looks perfect

    ReplyDelete
  57. I just found this recipe on Stumble Upon and bookmarked it. Looks delicious! I can't wait to make it!

    ReplyDelete
  58. The frosting looks amazing and makes it look like an ice cream cake.

    ReplyDelete
  59. Just tried the icing recipe!! Pure genius!! I used the Hershey's cake recipe along with this icing. I made it for my mom's birthday because she loves mint with chocolate, especially the mint/chip ice cream. And she loved the cake!! Success!!

    ReplyDelete
  60. My goodness. I was looking at this in awe and wrote down the recipe and realized i prob dont know a soul who would eat the mint icing.

    My friends birthday is saturday and i said "whats your favorite desert" and he said "mint"

    so you bet your sweet britches im making this tomorrow.

    ReplyDelete
  61. Oh wow! I feel exactly the same about chocolate cakes. My family similarly ask for them all the time and I shy away from making them because they are dry in texture or don't really taste like chocolate to me at all. Can't wait to try out your recipe. Love the extra touch of more salt - my best ideas come from my mistakes (hee hee).

    ReplyDelete
  62. Just made the icing for my sons birthday!! It came out beautifully!!! And delicious!!

    ReplyDelete
  63. This blog makes me drool! I have been reading solidly for 2 days and so inspired by this cake I have it baked and waiting to decorate for my friends birthday! Can you please tell me what brand of peppermint essence you use? I have used the queens brand in the past but I would prefer to use one that had a more natural mint flavour, so it really has that delicious minty choc chip flavour that you would get from a mint/choc chip ice cream!
    Thank you for an amazing blog!

    ReplyDelete
    Replies
    1. Have your cake! - Yay! I love when people can't resist whipping up a cake after reading my blog :D I use queens brand too, it tasted just like mint choc chip ice cream to me! But if you want something more natural, maybe try blending up some fresh mint leaves with a tiny bit of water and using that instead, but it will be a lot more mild.

      Delete
    2. It was AMAZING! I ended up crushing up some pepperming crisp bars that I had in my cupboard because when I went to get out the queens brand that I thought I had, there is none left! It was so good, I could have eaten the whole bowl of icing!! I only ate the cut off bits of cake smothered in left over icing but I am suprising my friend with the cake tonight so I can't wait to see her face when she see's it! You have me inspired so much now, I want to try to make a 'crunchie' cake, honeycomb flavoured! I've done a cherry ripe before, but it wasn't cherry-y enough so I have to rethink my recipe! I see you use the exclusively foods white choc mud cake recipe, I can always rely on those girls for a great recipe that works and tastes amazing! You should taste their chicken casserole!! This weekend I will be trying some of your macaroon receipes, I'm thinking lemon lime & bitters, or the strawberry nesquik ones, heart shaped of course for my sweetheart! Thanks again, and also for replying :)

      Delete
  64. Dear Stephcookie,
    I am a Bulgarian fan of your blog and read careful every article you've posted!! And since so far I've been only reading, decided to try this cake.. BUT.. I am in Bulgaria we here measure in grams - you will say it's easy to convert cups into grams, but I made a Google search, and believe me I found different measures for it!! Different even in a different country! Even so I tried to make the cake, and I baked the bases, but the taste was a bit bitter, maybe it's from the coffee or cocoa, I don't know, but I didn't like it.. it wasn't chocolate at all.. I don't know what I did wrong.. at the other hand the icing got too dark because of these 150 gr chocolate.. I've should put less.. anyway my request is can you tell me how many grams are your measures. I know you are posting for the most of the products grams too, WHICH I APPRECIATE MUCH!! But gues tbsp, teasp and cups are different..

    THANK YOU IN ADVANCE!!!!!!!!!! MUCH LOVE FROM BULGARIA!!!

    ReplyDelete
    Replies
    1. Soul Shaker - I'm sorry you had issues with the cake. We measure in grams here as well, but the cake recipe which I used is from a site that doesn't use all gram measurements. If you found the cake too bitter then it was probably the coffee, just replace it with water. If the icing got too dark then you should gradually add the chocolate pieces until you are happy with it, don't be afraid to adapt! I don't know how much more information I can give you, I use a 250ml volume cup, a 20ml tbsp and 5 ml tsp. I can't give you the exactly gram measurements for this particular recipe because I did not measure everything in grams in this case.

      Delete
  65. THANK YOU for the quick reply Stephcookie!! Probably it was the coffee, and since 1 1/2 cup sugar I transferred as 300 gr decided to put only 300, maybe that was mistake too.. but since I am newbie still trying to experiment with things and to discover how different components react to each other. But def will try this cake again!!! THANK YOU SOOOO MUCH!! I LOVE YOUR BLOG!!!! (no matter that it reflects on my body weight even when I only watch :-)

    ReplyDelete
  66. Looks amazing!!! I think I'll make this for my dad's birthday! Where did you get your cake plate? I love it!

    ReplyDelete
  67. why don't you use milk in the frosting?

    ReplyDelete
    Replies
    1. Because I didn't want to? Feel free to adapt it if you want, though you'll probably need to add more icing sugar as the milk will make it more runny.

      Delete
    2. Okay, I've been trying out making cakes from scratch this week and everything I've tried has always used milk, that's why I was confused. My Mint Chocolate Chip Cake turned out great though. Thanks for the recipe!

      Delete
  68. Instead of making it mint choc chip, could you replace the chocolate and mint in the icing for chopped oreos? Or would the icing be all out of whack?
    -I've just been reading your blog for a few weeks and love it, and tell everyone I know about it :)
    and I'm always in the mood for baking!

    ReplyDelete
    Replies
    1. Aww thanks! You could definitely replace it with oreos! Though you might want to try using crushed oreos rather than just chopped ones, chopped might be too chunky and be difficult to smooth? Mmm I love cookies and cream flavoured stuff...

      Delete
  69. I made this tonight for my mother-in-law and it was awesome!

    ReplyDelete
  70. Hi I'm just in the process of making this and as I added the processed chocolate to my icing it turned it an unpleasant brownish colour :( I wondered if this happened to anyone and if there were any solutions?

    ReplyDelete
    Replies
    1. It sounds like you processed the chocolate too much. You want it to be small chucks but not a fine powder. It's best to sift out the finer powder before you add it to the icing, and only gradually add the chocolate until you're happy with how it looks. Also it's better to chill the chocolate before you process it to stop it from melting.

      Delete
    2. And make sure you're using a good quality dark chocolate.

      Delete
  71. This is brilliant! My husband's two favorite flavors together. You're going to make me look like a hero on his birthday. Thank you!

    ReplyDelete
  72. This is amazing and I can't wait to make it for my husband, who is a mint chocolate fanatic. I have a technique question for you - how do you get the cake so perfectly level? I made a strawberry lemon cake this weekend and even though I trimmed the cake, it ended up a little lopsided (maybe the icing was too soft?). Thanks so much - I just found your blog and I love it!

    ReplyDelete
    Replies
    1. It just takes a little bit of practice and an offset spatula :) Read Whisk Kid's tutorial, it's got some great tips: http://www.whisk-kid.com/2011/02/how-to-frost-cake.html

      Delete
  73. Oh, my GOSH!!!!!!!!!!! I love mint and chocolate!!!!

    ReplyDelete
  74. Truly a thing of beauty!

    ReplyDelete
  75. Made these as cupcakes for my hubby's bday, delicious! I couldn't get my frosting green enough, I think I chopped the chocolate a little too fine and may have added too much. Didn't hurt the flavor though. THanks for a great recipe :)

    ReplyDelete
  76. Hi! I made this cake for my birthday last week because it looked so beautiful. My mum and I both agreed that the recipe was flawless - not too complicated, and very easy to understand. We were both really impressed by how much our cake actually looked like the photos above - it was almost identical! Truly a fantastic recipe. You should publish a cook book :) Best wishes and many thanks. xo

    ReplyDelete
  77. I made this cake for my friend's surprise birthday party, and everyone really liked it. I was especially pleased with the frosting. I loved this cake, even though it was a mother to frost. Thanks for posting the recipe

    http://thesugarlump.blogspot.co.uk/2012/08/mint-chocolate-chip-cake.html

    ReplyDelete
  78. thank you so much for posting this recipe. i made a different version of it. I made a butter milk chocolate cake and the covered it with swiss meringe butter cream . it made the cake lighter and the kids said it tasted exactly like the ice cream. once again thank you so much for the recipe it was a total hit.

    ReplyDelete
  79. Hi, how would this cake taste differently if I were to use mint essence? How is peppermint different from mint?

    ReplyDelete
    Replies
    1. It will just be a slightly different flavour of mint. Either should work fine.

      Delete
  80. I was so excited to make this cake so yesterday i bought all the ingredients and got to work. The first set of cakes stuck to the pan despite them being greased and when i finally got them out they crumbled into hundreds of little cake pieces. I did some googling to see if the internet had any answers to as why this happened and the general consensus was that i didn't let them cool enough. So i dusted myself and started again, following the recipe to a tee. I made sure the pans were properly greased and lightly coated them with cocoa powder then left the cakes to cool for 2 hours before trying to remove them from the pan. They stuck and fell apart again! Any idea where I went wrong?? I was so disappointed. Wanted to make it to take to work for my birthday today but alas, i had to come in empty handed :(

    ReplyDelete
    Replies
    1. As mentioned in the recipe, I always line the base of my cake tin with good quality baking paper as well as greasing it very well. If you still have trouble with sticking run a thin bladed knife around the edge of the tin before turning it out.

      Delete
  81. Thanks for getting back to me :) I must've missed the part about the baking paper *doh!* I did try the knife trick but unfortunately the cakes stuck to the bottom, not the sides, so it didn't help. I'll definitely try the paper next time though. I refuse to be beaten by a cake! :)

    ReplyDelete
  82. It was my first time making a cake with icing... as someone who doesn't like mint or buttercream, I was completely surprised by how wonderful the cake tastes! It was meant as a birthday cake for a friend and many commented on how soft the cake is. As I don't like my cream too sweet, I reduced the sugar in the icing by about half and added a pinch of salt, with two teaspoons of peppermint extract. I sprinkled some of the chocolate chips on top. Thank u so much for sharing the recipe:)

    DT

    ReplyDelete
  83. Ice cream cones on top are the perfect touch to an already fabulous cake!

    ReplyDelete
  84. I've had issues with the baking time of this cake, I tried it with 9inch pands and with 22cm springforms and both times it's taken close to an hour for them to bake.

    Any suggestions?

    ReplyDelete
    Replies
    1. I guess try turning your oven temp up 5-10 degrees? Otherwise if your cakes turned out nice after an hour then it depends on if you're patient enough to wait the extra time! I followed David's original recipe and I think it may have taken slightly longer in my oven because it tends to run cooler.

      Delete
  85. Would removing the coffee upset the balance of the recipe? Would I need to add in something else (milk/water) instead? I dislike coffee in cakes, it just doesn't work for me.

    ReplyDelete
    Replies
    1. It already mentions in the recipe that you can replace the coffee with water if you don't want to use coffee :)

      Delete
  86. Cant wait to give this cake a try! Just have one question - I have a creme de menthe flavour, will this work for the icing?

    ReplyDelete
    Replies
    1. It should! The flavour might not be as concentrated as peppermint essence so you might have to add more which may lead to a runnier icing, in which case you can probably just add more icing sugar.

      Delete
    2. awesome! thank you so much for your help & inspiration!

      Delete
  87. made this for my partners birthday last year, he loved it - especially the frosting! yummo :)

    ReplyDelete
  88. I will definitely attempt to make this! Amazing!

    ReplyDelete
  89. I would love this with Cream cheese frosting and chocolate peppermint bark curls on top Joan Iva B

    ReplyDelete
  90. Would this icing work with the sponge recipe you use for the tim tam cake?

    ReplyDelete
  91. Made it yesterday. Turned out amazing. The only flaw was that....I spent hours perfecting the mint color of the icing, and when i deemed it to be perfect and added in the chocolate, the whole frosting turned brown! I think i might have crushed the chocolate a bit too finely :( I wanted the mint color.

    ReplyDelete
  92. Also, you haven't mentioned in the recipe whether the coffee needs to be at room temperature or boiling. I used, not boiling, but hot coffee, and the as soon as i added it to the mix, loads and loads of lumps formed.

    ReplyDelete
  93. This inspired me to edit my favourite chocolate cupcake recipe to make mint chocolate chip cupcakes which turned out fab! Thanks! :)

    ReplyDelete

Comments are moderated and will be published ASAP. If you are viewing this on your phone, you might have to click the Preview button before posting your comment for it to work. People who comment make my day! ♥