Decadent mint chocolate cake




Prep Time


Cook Time

This makes a great special-occasion cake with the ever-popular combination of chocolate and peppermint.



For the cake

  • 1¾ cups flour
  • 1½ cups sugar
  • ¾ cup cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup slightly warmed milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup piping hot coffee
  • Mint chocolate — chopped, to garnish

For the peppermint frosting

  • 225g butter — softened
  • 3½ cups icing sugar
  • 1 teaspoon peppermint essence
  • 3–4 drops green food colouring
  • A pinch of salt
  • 1–2 tablespoons cream


For the decadent mint chocolate cake

  • Preheat the oven to 175°C (160°C fan bake). Line two 20cm-diameter round cake tins with baking paper.
  • Whisk the flour, sugar, cocoa, baking powder, baking soda and salt in an electric mixer.
  • Place the milk, oil, eggs and vanilla in a bowl or jug and whisk with a fork.
  • Whisk the wet ingredients into the dry ingredients.
  • Whisk in the coffee a little at a time until blended.
  • Divide the cake batter (it will be very liquid) evenly between the prepared cake tins.
  • Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Leave to cool.
  • To make the Peppermint Frosting, beat the butter until light and fluffy.
  • Beat in the icing sugar 1 cup at a time until well blended.
  • Add the peppermint essence, food colouring and salt.
  • Add the cream, starting with 1 tablespoon and adding more if needed to reach a spreadable consistency.
  • Spread the frosting over the cake after it has cooled completely. Decorate with chopped mint chocolate.