Check out what’s hiding inside this moist chocolate cake. There are no more, no less than 16 Mint Slice biscuits nestled in there! Topped with butter frosting (suitably green and minty), this is our current fave choc mint dessert.
270g (1 1/4 cups) caster sugar
250ml (1 cup) buttermilk
125ml (1/2 cup) vegetable oil
225g (1 1/2 cups) self-raising flour
50g (1/2 cup) cocoa powder
16 Arnott’s Mint Slice biscuits (see tips)
125g butter, chopped, at room temperature
225g (1 1/2 cups) icing sugar mixture
1 tbsp milk
1/2 tsp peppermint essence
Green liquid food colouring, to tint
5 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease a 20cm (base size) square cake pan. Line base and sides with baking paper.
Step 2Use electric beaters to beat the eggs(2 eggs) and sugar (270g (1 1/4 cups) caster sugar) in a bowl until pale and creamy. Gradually add the buttermilk (250ml (1 cup) buttermilk) and oil (125ml (1/2 cup) vegetable oil), beating constantly on low until well combined. Sift flour (225g (1 1/2 cups) self-raising flour) and cocoa powder (50g (1/2 cup) cocoa powder) over the egg mixture (225g (1 1/2 cups) icing sugar mixture). Use a spatula to fold the flour mixture into the egg mixture until combined.
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Step 3Pour half the mixture into the prepared pan. Arrange Mint Slices (16 Arnott’s Mint Slice biscuits (see tips)) over top, trimming to fit (see notes). Pour over the remaining mixture.
Step 4Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 5To make the frosting, use electric beaters to beat the butter (125g butter, chopped, at room temperature) in a bowl until pale and creamy. Gradually add the icing sugar (225g (1 1/2 cups) icing sugar mixture), beating well after each addition. Add the milk (1 tbsp milk) and beat until well combined. Add the peppermint essence and beat until combined. Add food colouring (Green liquid food colouring, to tint) to tint green. Beat until evenly coloured. Spread over the cooled cake.
There are 13 Mint Slice biscuits in a packet, so you’ll will need 2 packets. Cut up any extra biscuits and use to decorate the cake, if you like.
The easiest way to trim the biscuits is to finely grate them. This way, you avoid breaking or squashing the biscuits as you trim.