After 8, Mint Slice whether your from the Southern or Northern hemisphere, you will probably know what one of those phrases mean.
For me being an Aussie, I’m accustomed to a mint slice. My husband on the other hand will know them as an After 8 ( I hope I’m saying/ spelling that right). But regardless of which side of the globe you are from, we can all appreciate the combination of rich chocolate teamed with a hint of peppermint. If you’re not one of these chocolate mint appreciating people then stay with me as you can easily omit the peppermint and instead have a wicked chocolate cake or, try swapping out the coffee and water for a little orange juice and orange zest, it’s heaven and I will make a whole new post dedicated to a chocolate Jaffa cake in the near future. But. For now, we are all about this mint slice chocolate cake.
The recipe yields enough to make the cake as pictured however, if you have a small clan to feed, halve the quantities and make a smaller version. Still equally as delicious and pretty!
If you struggle to get your hands on vegan white chocolate you can use a buttercream frosting or a coconut cream frosting mixed with little peppermint extract. If you can get your hands on some white chocolate, I do encourage it as it’s double the chocolate flavours and with chocolate, more is more.
This cake is an indulgent recipe and not something I eat daily or weekly. Rather, when I want to impress. Everyone is always surprised how rich and fresh it is and, it never lasts long. A good sign!
If you have any questions or if you make this recipe, or even have an idea for a recipe you would like to see ‘veganised’, drop me a comment below or let me know on Instagram @theplantritionist
Talitha xx
Preheat oven to 170 degrees Celsius and line 2 x 8 inch spring form cake tins.
Add coffee granules to water and stir until the coffee is melted. Set aside to cool.
Sift all dry ingredients into a large mixing bowl and stir until well combined. Add in all wet ingredients and gently whisk until everything is well combined and there are no lumps.
Divide cake batter between your two cake tins and place in the oven to cook for 40 - 50 minutes or until a skewer comes out clean when inserted into the middle of each cake. For reference, my cakes usually cook between 45 - 50 mins. Once cook, remove from the oven and allow cakes to completely cool before removing them from the tins.
Heat coconut cream in a small sauce over low heat. Once bubbles start to appear, add in the white chocolate and continue to heat for a minute or two, until the white chocolate has melted. Gently fold to ensure all chocolate has melted and remove from the stove.
Place in fridge and allow to cool for at least 30 minutes or more before spreading over your completely cooled cakes. Note that it is important to not spread this over a warm cake otherwise the frosting with become running and translucent.
Add half of the ganache to the top of the first cake and spread evenly, then place the second tier on top and repeat using up all of the frosting. Decorate with chocolate pieces, edible flowers or even some crushed cookies and mint leaves.
This recipe yields 2 x 8 inch cakes that will make a two tiered cake, as pictured. To make a single tiered cake, reduce quantities by half and bake in 1 x 8 inch springfrom tins.
If you don't like mint, try dark chocolate orange by swapping the coffee and water for orange juice and orange zest.
Ingredients
Directions
Preheat oven to 170 degrees Celsius and line 2 x 8 inch spring form cake tins.
Add coffee granules to water and stir until the coffee is melted. Set aside to cool.
Sift all dry ingredients into a large mixing bowl and stir until well combined. Add in all wet ingredients and gently whisk until everything is well combined and there are no lumps.
Divide cake batter between your two cake tins and place in the oven to cook for 40 - 50 minutes or until a skewer comes out clean when inserted into the middle of each cake. For reference, my cakes usually cook between 45 - 50 mins. Once cook, remove from the oven and allow cakes to completely cool before removing them from the tins.
Heat coconut cream in a small sauce over low heat. Once bubbles start to appear, add in the white chocolate and continue to heat for a minute or two, until the white chocolate has melted. Gently fold to ensure all chocolate has melted and remove from the stove.
Place in fridge and allow to cool for at least 30 minutes or more before spreading over your completely cooled cakes. Note that it is important to not spread this over a warm cake otherwise the frosting with become running and translucent.
Add half of the ganache to the top of the first cake and spread evenly, then place the second tier on top and repeat using up all of the frosting. Decorate with chocolate pieces, edible flowers or even some crushed cookies and mint leaves.
This recipe yields 2 x 8 inch cakes that will make a two tiered cake, as pictured. To make a single tiered cake, reduce quantities by half and bake in 1 x 8 inch springfrom tins.
If you don't like mint, try dark chocolate orange by swapping the coffee and water for orange juice and orange zest.
