Mint Choc slices with chocolate drizzle

Mint Chocolate Slices


  1. Preheat the oven to 200ºC fan oven/220ºC/gas 7. Grease and line a 20 x 30cm tray bake tin.
  2. Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well in between.
  3. Add the melted chocolate and beat.
  4. Stir in the vanilla, cocoa and flour. Pour into the tin and spread out.
  5. Place in the oven for 25 – 30 minutes. The cake should be lightly browned and bounce back when gently pressed.
  6. Make the mint topping. Beat together the butter, icing sugar, peppermint and colouring. Once the cake is cooled spread over the top.
  7. Drizzle the remaining melted chocolate over the top. Leave to set and then cut into slices.


  • 225g softened butter (measure using packet)
  • just under 1 mug/225g sugar
  • 4 eggs
  • 150g chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa
  • 1 1/4 mugs/225g self raising flour

Mint cream

  • 150g softened butter
  • 1 1/2 mugs/280g icing sugar
  • 1 teaspoon peppermint essence
  • 3 – 4 drops of green colouring






prep time

30 Minutes

cook time

30 Minutes


Makes 16-20 slices

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