I just love mint and chocolate together! especially as a mousse (which I’m hoping to make soon) but in the mean time I remembered I still had some mint left over from my friend’s garden so I thought!…ummm why not put fresh mint in my chocolate chip loaf? So I did!
The mint oil has really latched onto this cake batter and works incredibly! Different types of chocolate from cocoa to plain to white chocolate really makes this a chocoholic’s dream!
Thank god my little ones are napping at the moment or I wouldn’t have been able to take any pictures of a whole cake to show you but I would just have had a picture of the crumbs!!! Lol.
A very simple recipe to do when you’ve got some friends coming round for a coffee and thanks Anussha once again your mint has really transformed this cake! Come round I’ll have the coffee ready x
I’m also taking a few cakes to the Fiesta Friday over @ The Novice Gardener…where all of us get together and bring lots of delicious food, come on over!
150g unsalted butter softened
170g granulated sugar
Handful of mint leaves and stems
Pinch of salt
140g self raising flour
1/2 tsp baking powder
4 1/2 tbsp cocoa powder
50g chocolate chips
4 squares of white chocolate melted
4 squares of plain chocolate melted
1. Preheat oven to 160ºc/325ºf/gas mark 3. Blend the butter, sugar,salt and mint together until nice and creamy
2. Mix in all the ingredients apart from the chocolate chips. Make sure everything is combined
3. Fold in the chocolate chips and transfer batter to a lined and greased loaf tin and level out
4. Bake in the oven for 50-55 minutes until poked skewer comes out clean
5. Let the loaf cool in the tin for a while and then transfer onto a large plate. Using a tablespoon drizzle the white and plain chocolate separately to create decoration.
Try and wait until the chocolate topping sets and then slice up yourself a big chunk and DEVOUR!!!!
I couldn’t help myself!!!
No not really 😉 ~