Check out what’s hiding inside this moist chocolate cake. There are no more, no less than 16 Mint Slice biscuits nestled in there! Topped with butter frosting (suitably green and minty), this is our current fave choc mint dessert.
12 Ingredients
* 2 eggs
* 270g (1 1/4 cups) caster sugar
* 250ml (1 cup) buttermilk
* 125ml (1/2 cup) vegetable oil
* 225g (1 1/2 cups) self-raising flour
* 50g (1/2 cup) cocoa powder
* 16 Arnott’s Mint Slice biscuits (see tips)
Frosting
* 125g butter, chopped, at room temperature
* 225g (1 1/2 cups) icing sugar mixture
* 1 tbsp milk
* 1/2 tsp peppermint essence
* Green liquid food colouring, to tint
5 Method / Steps
Step 1
Preheat oven to 180C/160C fan forced. Grease a 20cm (base size) square cake pan. Line base and sides with baking paper.
Step 2
Use electric beaters to beat the eggs and sugar in a bowl until pale and creamy. Gradually add the buttermilk and oil, constantly beating on low until well combined. Sift flour and cocoa powder over the egg mixture. Use a spatula to fold the flour mixture into the egg mixture until combined.
Step 3
Pour half the mixture into the prepared pan. Arrange Mint Slices over the top, trimming to fit (see notes). Pour over the remaining mixture.
Step 4
Bake for 50 minutes or until a skewer inserted into the centre comes clean. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 5
To make the frosting, use electric beaters to beat the butter in a bowl until pale and creamy. Gradually add the icing sugar, beating well after each addition. Add the milk and beat until well combined. Add the peppermint essence and beat until combined. Add food colouring to tint green. Beat until evenly coloured. Spread over the cooled cake.
source – cooking365coza
