Okay, so apparently getting a 9-6 job doesn’t leave much time for anything else. Literally nothing. Go to work, come home, go to sleep, repeat. BUT, I still have my sundays for baking (just not the time to write about it apparently, oops..)
This chocolately minty wonder was made a few weeks ago now but the memories of how divine it was will forever be burnt within my memory! Definitely a cake to repeat as often as possible – literally, the next time I have a few hours to spare, I’ll be whipping one up!
Onto the recipe.. I made this dairy free so I could eat it, but you could easily make it with regular margarine if you prefer.
I started with a standard chocolate cake recipe:
- 200g/7oz (dairy free) margarine
- 150g/5oz sugar
- 3 eggs, beaten
- 175g/6oz self raising flour
- 80g/3oz cocoa powder
- 1tbsp (roughly) milk (or dairy free alternative)
- Preheat your oven to 180C/gas mark 4
- Grease and line two 9in circular cake tins
- Cream together the margarine and the sugar
- Add the eggs slowly, mixing thoroughly before adding more
- Sift in the flour and cocoa powder, and fold in
- Add your milk to loosen the mix
- Pour your mixture evenly into the two tins
- Cook for 15 – 20 minutes, until the cake bounces back when lightly touched
- Allow the cake to cool completely on a cooling rack
Whilst the cake is cooling, you will need to make your icing and crush your oreos.
Start by halving your mint oreos and scraping the filling into a bowl, I used about half a packet. Crush the biscuits into small pieces and microwave the filling until it’s melted, starting from 30 seconds. I tend to make my icing by eye, but here is a standard recipe..
- 280g/10oz icing sugar
- 140g/5oz margarine
- Melted mint oreo filling
- 1 tsp mint essence
- Start by slowly combining the margarine and icing sugar
- Add the melted oreo filling and mix
- Add your mint essence, mixing as you go – make sure you do a taste test so it’s to your taste
Take your cooled cakes:
- Spread icing on both cakes on the side that will be in the middle, spread the crushing biscuit onto the bottom half, top with the second cake
- Spread the remainder of you icing of the top of your cake, spreading down the sides or just topping the cake
- Then half some of your remaining oreos to decorate your cake
Goes well with coffee, tea; at work, at home – every scenario possible – get baking!