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Mint Chocolate Chip Cake

This Mint Chocolate Chip Cake recipe contains dark chocolate, caster sugar, eggs, unsweetened cocoa powder, milk and more.
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Servings:??  | Calories:1829 | Total Fat:56g  | Chol:407mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 56g
86 %
Sat Fat 32g
158 %
Total Carb 326g
109 %
Fiber 20g
82 %
Sugars 274g
Cholesterol 407mg
136 %
Sodium 4032mg
168 %
Protein 34g
69 %
41% Dark chocolate
38% Caster sugar
12% Others combined
7% Eggs
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


(makes one 9 inch cake, cake adapted from David Lebovitz's Devil's Food Cake recipe)
9 tbsp unsweetened cocoa powder
1 1/2 cups cake flour (not self-raising, I just used plain flour and replaced 3 tbsp with cornflour / cornstarch)
1 1/2 tsp salt
1 tsp bicarb soda
1/4 tsp baking powder
115 g (1 stick) unsalted butter, at room temperature
1 1/2 cups caster sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water, I used a weak coffee as I didn't want it overpower the mint)
1/2 cup whole or low-fat milk
280 g (2.5 sticks) unsalted (or slightly salted) butter
500 g icing sugar (about 4 cups), sifted
2-3 tsp peppermint essence, adjust to taste
150 g dark chocolate, very finely chopped or pulsed through a food processor

Directions : View recipe directions on
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