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Makes 1 cake


6 oz. white sugar
3 eggs
4 oz. self-raising flour
4 oz. all-purpose flour
1/4 tsp. baking powder
6 oz. soft margarine
3 tbsp. half and half cream
1 tsp. peppermint essence
3 oz. unsalted butter
6 oz. icing sugar
4 oz. unsweetened cocoa powder
2 tsp. peppermint essence
2 oz. unsalted butter
3 tbsp. cream
8 oz. icing sugar
2 oz. white chocolate chips, melted
1 tsp. peppermint essence
2 drops green natural food coloring


Preheat oven to 325 F (160 C). Line an 8-inch round and deep springform cake pan with silicon paper (sides and bottom). Using a food processor, beat eggs and white sugar together. Sift flours and baking powder and add. Mix well. Add margarine, half and half cream, and peppermint essence. Mix well until smooth and lump free. Pour mixture into cake pan. Bake for 1 hour or until firm to touch and shrinking from sides. Cool in pan for 12 minutes. Turn out. Peel off silicon paper and cool on wire rack.

For the filling, using food processor, beat butter until smooth. Sift icing sugar and cocoa together into butter. Beat mixture until smooth and creamy. Cut cake into 3 horizontal layers. Sandwich filling between the layers.

For the topping, put butter and cream in pot. Melt butter gently. Pour mixture into food processor. Sift icing sugar into cream. Add melted white chocolate chips, peppermint essence, and green food coloring. Beat until smooth and lump free. With a palette knife, quickly spread the icing over the cake. Hurry because the topping sets fast. Store in a cool and dark place in a domed cake holder.