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Choc-mint poke cake recipe
Choc-mint poke cake recipe
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Indulgent chocolate cake with mint custard pockets, mint cream, and chocolate - a mint lover's dream dessert. Australians especially adore the refreshing combo of mint and chocolate in treats like Mint Slice truffles and choc-mint cheesecake.
Ingredients:
  • 250ml (1 cup) milk
  • 2 tsp instant coffee
  • 125ml (1/2 cup) vegetable oil
  • 2 eggs, lightly whisked
  • 115g (3/4 cup) plain flour
  • 370g caster sugar
  • 50g (1/2 cup) cocoa powder
  • 3.75 gm bicarbonate of soda
  • 300ml ctn thickened cream
  • 45g (1/4 cup) icing sugar mixture
  • 2.00 tsp peppermint extract
  • Green food colouring, to tint
  • 40g Aero chocolate bar, chopped into large shards
  • 80g mint chocolate balls, coarsely crushed
  • 125ml (1/2 cup) thickened cream
  • 200ml milk
  • 40g caster sugar
  • 30g cornflour
  • 1 egg yolk
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a 20cm square cake pan and line the base and sides with baking paper for easy removal later.
  • In a large jug, blend together milk and coffee until the coffee is dissolved. Stir in oil, egg, and 125ml (1/2 cup) water until fully combined.
  • Start by sifting the flours, sugar, cocoa, and bicarbonate of soda into a large bowl, then create a well in the center. Pour in the milk mixture and stir until thoroughly combined. Transfer the batter into the prepared pan, level the surface, and bake for 55-60 minutes until a skewer inserted into the center comes out clean. Let it rest in the pan for 5 minutes before flipping it onto a wire rack to cool completely.
  • While you wait, prepare the mint custard. Heat the cream and 125ml (1/2 cup) milk in a saucepan over medium heat until it just begins to boil. Remove from heat. In a large bowl, mix sugar and cornflour. Pour in the rest of the milk and whisk. Add the egg and peppermint extract, continuing to whisk. Finally, incorporate the green dye to achieve a mint green hue.
  • Gradually combine the hot milk mixture with the yolk mixture, whisking constantly until silky. Transfer the mixture to a pan and cook over medium heat, whisking continuously, until it thickens (3-5 minutes). Remove from heat, transfer to a heatproof bowl, cover the custard with plastic wrap, and let it cool for 1 hour.
  • Pierce the cake all over with the end of a wooden spoon, going about halfway down. Fill a piping bag fitted with a round nozzle with mint custard and squeeze it into the holes in the cake.
  • In a bowl, combine cream, icing sugar, and peppermint extract. Use electric beaters to whip until stiff peaks form, adding green food coloring for a mint green hue. Spread over the cake and garnish with Aero and mint balls before serving.

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