Chocolate mint loaf cake

Chocolate mint loaf cake

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(3 ratings)

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Cooking time

Prep: 1 hr, 30 mins Cook: 40 mins plus cooling and firming

Skill level

Moderately easy

Servings

Serves 10

Bring some contemporary glamour to your table with this layered sponge flavoured with After Eight icing and peppermint

Nutrition and extra info

Additional info

  • un-iced
Nutrition info

Nutrition per serving

kcalories
656
protein
7g
carbs
95g
fat
27g
saturates
16g
fibre
3g
sugar
74g
salt
0.7g

Ingredients

  • 2 x 85g salted butter, plus extra for greasing
  • 2 x 50g dark chocolate, broken into pieces
  • 2 x 120g plain flour
  • 2 x 140 golden caster sugar
  • 6 tbsp cocoa
  • 1 tsp bicarbonate of soda
  • 2 large eggs
  • 284ml carton buttermilk

For the icing

  • 300g box After Eights, broken
  • 50ml double cream

To decorate

  • turquoise food colouring
  • 300g Regal-Ice Ready to Roll icing
  • 1 tsp peppermint extract

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Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
  2. Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
  3. Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
  4. To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
  5. Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
  6. Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
  7. Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.

Recipe from Good Food magazine, December 2013

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Comments

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marionlikesfood's picture
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I made this cake for Boxing Day and it was absolutely gorgeous! It does make a very large cake, but that meant we had plenty to last us a few days! I made all the mix in one go, and used two flat tray tins - much easier. Will definately make again.

heybear's picture

This cake tasted nice but the recipe made FAR too much cake (it would have been fine with half the amount - two layers sandwiched together). The advice to chill the ganache before spreading didn't work for me - it made it very difficult in fact. There was no where near enough ganache to cover the whole cake, and I agree with the previous comment that to ice this cake you have to be very talented! Overall, I was very disappointed with this recipe.

minniemixes's picture

I agree that there is far too much sponge. I only used three of the four layers which (IMHO) looked far nicer. There was just enough ganache for this quantity of cake - if I had used the fourth layer I would not have had enough. My tip is definitely NOT to chill the ganache, rather, I used a palette knife regularly dipped in boiling water to help ease and smooth the ganache onto the cake. Also, if I make this cake again, I would definitely chill the sponge layers overnight BEFORE applying the ganache ( which I feel would help the icing process enormously). Tasted good though!

EmmasApron's picture

I made this a few weeks ago and it was beautiful. I decorated in a different way though…I turned it into a rugby pitch! The cake over all is very tasty but very sweet so you won’t want to eat much of it! You’ll need to be a real pro to cover in icing though as it’s a difficult shape

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