- Preheat the oven to 200ºC fan oven/220ºC/gas 7. Grease and line a 20 x 30cm tray bake tin.
- Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well in between.
- Add the melted chocolate and beat.
- Stir in the vanilla, cocoa and flour. Pour into the tin and spread out.
- Place in the oven for 25 – 30 minutes. The cake should be lightly browned and bounce back when gently pressed.
- Make the mint topping. Beat together the butter, icing sugar, peppermint and colouring. Once the cake is cooled spread over the top.
- Drizzle the remaining melted chocolate over the top. Leave to set and then cut into slices.
Mint Choc slices with chocolate drizzle
method
Ingredients
- 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
Key
Cost
TBC
difficulty
***
prep time
30 Minutes
cook time
30 Minutes
serves
Makes 16-20 slices
