This is my 100th post on the blog – so I think it is a fitting tribute to share this indulgent chocolate cake 🙂
Upon returning from holiday, I couldn’t resist making a luxury chocolate cake. This is in no way a ‘healthy’ cake I enjoy baking to unwind, and had kind of missed it while I was away. I had a box of after dinner mints I had taken with us, which weren’t used so I thought this multi-layer chocolate and mint cake would be the perfect use for it. YUM!
I first saw the term ‘grasshopper’ to describe a mint and chocolate cake on BBC Good Food. It rather reminds me of millionaires shortbread, but with brownie base and a peppermint layer, topped with dark chocolate.
Not to be outdone, I came up with my own version.
A layer of chocolate cake, topped with After Dinner Mints, with a second layer of minty chocolate brownie studded with macadamia nuts and white chocolate chips.
Plus this bake gave me a use for the excess egg yolks I had after I couldn’t get my usual egg white from the supermarket.
Chocolate Cake layer.
- 125g butter
- 65g icing sugar
- 95g sugar
- 1 egg, plus 2 egg yolks
- 150g plain flour
- 1 tsp baking powder
- 250ml rice milk
- 20g raw cacao powder
- After dinner mint thins such as After Eights
- 150g plain flour
- 100g butter
- 150g chocolate – I used a mixture of dark chocolate and mint chocolate
- 125ml rice milk
- 35g light brown soft sugar
- 1 egg
- handful each of macadamia nuts and white chocolate chips
- Preheat oven to 180C
- To make the chocolate cake layer: cream together the butter and sugars until light in colour and texture. Gradually beat in the eggs, a bit at a time. Sift together the flour, baking powder and cacao powder (or chocolate powder). Gently add the flour mixture to the wet ingredients, a bit at a time, alternating with the rice milk. Be careful not to overmix. Cook in the oven for half an hour.
- Meanwhile, make the brownie layer: sift flour into the same bowl you used to make the chocolate cake layer. Stir in the nuts and chocolate chips. Melt the butter and chocolate over a pan of simmering water. Add in the milk, sugar and egg. Pour the mixture into the dry ingredients. Stir until just combined.
- After half an hour in the oven, remove the cake layer from oven and place chocolate mint thins across the surface
- Pour the brownie mixture over the chocolate cake and bake for 15 minutes or until the top is set but still has a slight wobble.
- Allow to cool in the tin.