Choc Mint Cake Bars
A chocolate cake topped with peppermint icing and dark chocolate.
I’ve been baking up a storm recently for friends and family. My kitchen was over-run with 60 decorated unicorn cookies prepared for my Niece’s First Birthday. They were such a blast to make, and the recipe, decorating instructions and video are coming soon.
Then I tackled a two-tiered pink and gold bridal shower cake. I think I developed a few extra grey hairs in the process! I’m definitely more of a baker than a decorator.
So when looking for baking inspiration for The Cake Mistress I wanted something simple. In an old 1970s cookbook, I spotted a recipe for “Peppermint Slice”. Browsing the recipe, I realised it would turn out more like a soft iced sheet cake than a firmer “slice” as we know them. Which is okay by me. As long as it’s sweet and edible, I’m on board.
My adapted Choc Mint Cake Bar recipe is easy to make. First, you bake a regular chocolate cake in a sheet pan, slice tin or “Lamington” tin (for the Aussies), and top it with a shiny mint glace icing. Once that’s set, you pour a layer of melted chocolate on top and leave it to set. Et voila! A delicious chocolate mint cake to serve.
HOW TO MAKE CHOC MINT CAKE BARS
Click to watch how to make Choc Mint Cake Bars
CHOC MINT CAKE BARS
Makes: 16 at least Difficulty: Easy
20 x 30 cm deep baking tray
165g Self Raising Flour
180g Caster Sugar
½ teaspoon Bicarbonate Soda
40g Cocoa Powder
70g Unsalted Butter, softened to room temperature
½ teaspoon Vanilla Extract
2 Eggs, lightly beaten
1 teaspoon Vegetable Oil
300g Icing Sugar
¼ teaspoon Peppermint Essence
Green food colouring
3-4 tablespoons Milk
200g Dark Chocolate, finely chopped
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the base of the baking tray with baking paper and grease the sides with non-stick spray.
Add the flour, sugar, butter, bicarbonate soda, cocoa powder, water and vanilla to a large mixing bowl. Use a hand-mixer to cream the batter together until thick and creamy. Add the eggs and whisk with the mixer for two minutes.
Scrape the batter into the prepared cake tin. Place on the middle rack of the oven and bake for 25-30 minutes. The cake is ready when the top springs back when lightly touched and a skewer into the middle comes out clean.
Remove cake from the oven and allow it to cool completely.
When the cake is cool, prepare the peppermint icing. Add the oil, icing sugar, peppermint essence, 3 drops of green food colouring and milk to a bowl. Stir together vigorously over a bowl of hot water until glossy.
Pour the mint icing evenly over the cake. Quickly spread the icing to the edges but don’t move it around too much or it becomes grainy. Let the icing set.
When the icing has set, melt the chocolate and spread it evenly over the top of the mint icing. Allow the chocolate to set hard.
To serve, cut the cake into bars. Use a hot knife to help cut cleanly through the chocolate.
- Make sure the peppermint icing has set completely before adding warm melted chocolate on top
- To cut the bars cleanly, use the “hot knife” method. Fill a bowl with hot water. Leave your cutting knife in the hot water for 10 seconds, wipe the blade dry, then cut through the set chocolate layer. As the knife cools re-soak it in hot water.
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