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Giant Mint Slice cake
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Transform Mint Slice cookies into a decadent layered chocolate mint cake.
Ingredients:
  • 50g (1/2 cup) cocoa powder
  • 1.25 gm bicarbonate of soda
  • 185ml (3/4 cup) boiling water
  • 225g (1 1/2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 185g butter, chopped, at room temperature
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 3 eggs
  • 200g dark chocolate, chopped
  • 125ml (1/2 cup) thickened cream
  • 7 Arnott’s Mint Slice biscuits, halved
  • Fresh mint leaves, to serve
  • Icing sugar, to dust (optional)
  • 250g butter, chopped, at room temperature
  • 450g (3 cups) icing sugar mixture
  • 2 tsp peppermint essence (or to taste)
Instructions:
  • Preheat the oven to 180°C/160°C fan forced. Grease a 20cm round cake pan and line the base with baking paper. In a bowl, sift the cocoa and bicarb, then stir in boiling water until smooth. Let it cool. Sift the flours into another bowl.
  • Use electric beaters to whip together the butter and sugar in a bowl until light and fluffy. Gradually add the eggs one at a time, making sure to mix well after each addition. Gently mix in half of the sifted flour, followed by the cocoa mixture, and finally the remaining flour until just mixed.
  • Transfer the batter into the pan, then bake for 50 minutes or until a skewer comes out clean when inserted into the center. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare the buttercream by using electric beaters to whip the butter in a bowl until light and creamy. Gradually add the icing sugar, incorporating a generous spoonful at a time while beating consistently until smooth. Mix in the peppermint essence.
  • With a large serrated knife, slice the cake into 3 even layers horizontally. Place the base layer on a serving plate, spread half of the buttercream on it, then add the middle layer. Spread the rest of the buttercream on top and add the final cake layer.
  • In a microwave-safe bowl, combine dark chocolate and cream. Microwave on High, stirring every minute until fully melted. Stir until smooth. Spread the chocolate mixture over the cake, then top with biscuits and fresh mint leaves. Dust with icing sugar to garnish, if desired.

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