Do not fear the ‘After Eight’ of chocolate cake is here. To be honest, I have never been a fan of after dinner mint chocolates. They always seem to taste like synthetic, ‘man made’ mint to me. My son Ted has the same opinion so I know I’m not the only one. Ted and I both love fresh mint though and I’m always trying new recipes with this herb in.
Mint is great for the stomach and can help to aid digestion especially after dinner. With this thought in my mind I decided to use mint in a chocolate cake. For the recipe I used fresh mint and it really did taste good. Mint has a number of health benefits. As I just mentioned it can help with digestion but it could can also help with other alignments such as irritable bowel syndrome and colds.
Fresh mint has definitely helped me with the above symptoms and it’s great to eat all through winter to help fight against the cold and flu season. I’m going to try and include it in more savoury dishes soon. For now, this chocolate cake recipe was minty and so yummy. It’s one we will be eating again and we hope you enjoy it too.
What’s your favourite mint recipe or food product? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Mixing bowls x 2
- Mixing spoon
- Electric whisk
- Cooling rack
- Ground almonds x 200g
- Rice flour x 200g
- Raw cacao powder x 60g
- Baking powder x 2 tsp
- Bicarbonate of soda x 1 tsp
- Mint leaves x 10 – 15
- Unsalted butter, ghee or vegan butter x 150g
- Coconut or brown sugar x 150g
- Eggs x 3 large
- Coconut drink or a milk of your choice x 200 mls or more
- Slice the mint leaves very thinly and set aside.
- In a mixing bowl add the almond flour, rice flour, raw cacao powder, baking powder, bicarbonate of soda and mint.
- Mix all of these ingredients together.
- In the other mixing bowl add the unsalted butter, ghee or vegan butter, the coconut or brown sugar and the 3 large eggs.
- Whisk all of these ingredients together using the electric whisk.
- Once all of the ingredients are well mixed together, add the eggs, butter and sugar to the flour.
- Stir these ingredients together and if the mixture looks a little dry add in the coconut drink or a milk of your choice.
- Add in the milk a little at a time until the mixture start to look like cake batter.
- When it starts to look like cake mixture put it into the fridge for about 30 minutes.
- Preheat the oven to 180°C or gas mark 4.
- While the oven is preheating preline a baking tin with grease proof paper.
- Spread oil over the tin using the plastic brush.
- Then add in the grease proof paper and spread oil over the paper too.
- Remove the cake batter from the fridge and pour into the baking tin.
- Put the tin into the oven and baking for about 25 – 30 minutes.
- To check the cake is cooked put a skewer into it and if it comes out clean it’s cooked.
- If the skewer has cake mixture on it put the cake back into the oven for another 5 minutes.
- Repeat this process until the skewer comes out clean.
- When the cake is cooked remove from the oven and place on a cooling rack.
- Once the cake is cooled slice and serve with coconut cream and maple syrup.
- Add two tablespoons of maple syrup to coconut cream and add to the cake.
- Then serve and enjoy.
Mint Chocolate Cake was a huge success in our house. My husband Howard and son Ted really enjoyed this dish. My cousin Virginia and her partner Florian also enjoyed this dish too. Yes, we had visitors from abroad and they loved this dish too. It was very easy to make and such an easy dish to serve too. I did freeze this cake but it does have rice flour in it. Therefore you may not want to freeze it. It still tasted as good when we ate it from the freezer. However, you decide to eat this dish, as always, please enjoy. Thank you xxx