Mint Chocolate Cream Cake©


  • 4.2oz-120g baking margarine
  • 4.2oz-120g self-raising flour (sifted)
  • 3 medium eggs (free-range)
  • 4.2oz-120g caster sugar
  • 1 teaspoon baking powder
  • 4.9oz-140g cocoa powder (sifted)
  • 2 tablespoons hazelnut syrup
  • 5 tablespoons boiling water
Mint Cream
  • 8.8oz-250g dark mint chocolate
  • 13.5 fl oz-400ml whipping cream
  • 4.5oz-130g chocolate mint sticks (finely chopped)
Chocolate Drizzle Sauce
  • 3.5oz-100g dark chocolate (50% cocoa solid max)
  • 2.3 fl oz-70ml water
  • 2 tablespoons unsalted butter
  • Mint chocolate balls (crushed, optional)
  • Chocolate drizzle sauce


  1. Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven with a baking tray inside to pre-heat and grease a 20cm/8" loose bottomed/spring-form deep round cake tin and-set to one side
  2. In a large mixing bowl, mix the cocoa powder and boiling water together into a paste. Add the flour, baking margarine, sugar, baking powder and eggs to the paste and combine thoroughly using an electric hand-whisk or stand mixer
  3. Spoon the mix into the pre-prepared cake tin and spread out evenly. Pop into the oven for 30 minutes (or until you can insert a skewer into the center and it comes out clean). Remove the cake from the oven and pour the hazelnut syrup over the top of the cake straight away. Allow the cake to cool completely in the tin before moving on to the next step
  4. Once the cake is completely cool, start making the cream topping, first, melt the dark mint chocolate using your preferred technique and set to one side to cool a little. In a separate large mixing bowl, whip the cream until it forms soft peaks but do not over mix! Add the cooled melted chocolate and chopped chocolate mint sticks to the cream and carefully fold together using a wooden spoon until fully combined. Smooth the mint cream mix over the top of the cake layer evenly. Cover with cling-film and pop into the fridge overnight
  5. Continue the next day by making the chocolate drizzle sauce. Melt the dark chocolate in a small saucepan along with the water and butter over a medium/low heat whilst stirring continuously. Set to one side off the heat once thoroughly combined to cool a little
  6. Drizzle the sauce over the top of the mint cream cake (use your own preference as to how much of the sauce you use) and top with your chosen decoration. Remove from the tin and serve

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