When it comes to chocolate cake I have three go-to recipes that I always use: a fantastic moist vanilla cake, a recipe for Devil’s Food Cake from a friend’s Texan grandmother and a decadent dark Black Magic Cake from My Baking Addiction. It’s sometimes hard to decide between the three. And this Mint Top Deck Chocolate Cake now makes four! A happy accident as I tweaked a recipe that I had on hand (always take notes when you are experimenting!), this cake ticks all the boxes: It has a moist crumb. The peppermint flavor is vibrant but balanced. The silkiness of the milk chocolate comes through. The white chocolate buttercream perfectly enhances the overall flavor of the cake It’s simple – thanks to using the actually Mint Top Deck chocolate.
Mint Top Deck Chocolate Cake
- 227 grams butter
- 400 grams slight brown sugar
- 3 Eggs
- 5 ml Vanilla
- 30 grams hot chocolate powder
- 2 x 80 grams Mint top deck chocolate
- 250 ml hot coffee
- 270 grams cake flour
- 5 ml baking powder
- 5 ml bicarbonate of soda
- 2 ml salt
- 250 ml buttermilk
White chocolate icing:
- 300 gram good quality white chocolate melted and cooled.
- 60 gram butter
- 250 gram sifted icing sugar
Dissolve the hot chocolate powder on the coffee. Stir in the chocolate until melted through. Cool slightly.
Cream butter and sugar until light and fluffy. Add the eggs one at a time and then the chocolate mixture.
Sift all the dry ingredients together and then whisk into the mixture, alternating with the buttermilk and vanilla.
Pour into two prepared springform pans and bake in a preheated 180-degree oven for approximately 30 minutes.
Once cooled you can finish off the cake by sandwiching and covering with the white chocolate icing.
Whip the cooled melted chocolate with a stand mixer. Once it starts to cool even more and thicken add the butter and incorporate completely.
Turn off the mixer and add in all the icing sugar. Whisk at a low-speed to mix through and then turn on high until nice and airy.