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Secret Mint Slice cake

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.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

12 Ingredients


  • 2 eggs

  • 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)
  • Frosting


  • 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 1

    Preheat oven to 180C/160C fan forced. Grease a 20cm (base size) square cake pan. Line base and sides with baking paper.

  • Step 2

    Use electric beaters to beat the eggs

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    (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.


  • Step 3

    Pour 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 4

    Bake 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 5

    To 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.
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Recipe Notes

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.

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