Mint Chocolate Crumb Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
My favorite way to satisfy chocolate cravings while keeping things simple is this mint chocolate crumb cake. The beauty of this recipe is that it comes together in just twenty minutes of prep, making it perfect for weeknight desserts or last minute gatherings. Dark chocolate, the star ingredient here, is loaded with antioxidants that support heart health, so you can feel a little better about indulging. The combination of a tender cocoa cake base with a buttery crumb topping and fresh mint flavor creates something truly special. Best of all, you probably have most of these ingredients in your kitchen already, keeping both your time and grocery budget minimal.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 100unsweetened cocoa powder
- 10baking powder
- 5salt
- 150unsalted butter
- 3large eggs
- 1½mint extract
- 250dark chocolate chips
- 120plain flour
- 100unsalted butter, melted
- 100milk
- 100crushed biscuits
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 23cm round cake pan and line it with parchment paper.
Tip: Use a non-stick pan for easier cake removal.
- 2
In a medium-sized bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Aim for a smooth, even powder.
- 3
In a large bowl, whisk together butter, eggs, mint extract, and melted butter.
Tip: Whisk until the mixture is pale and fluffy.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Tip: Avoid overmixing.
- 5
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: For a smoother chocolate, melt it slowly.
- 6
Fold the melted chocolate into the cake batter until combined.
Tip: Don't overmix.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: A smooth top ensures an even bake.
- 8
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Rotate the pan halfway through baking.
- 9
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Don't open the oven door during this time.
- 10
Transfer the cake to a wire rack and let cool completely.
Tip: A cooler cake is easier to slice.
- 11
Just before serving, sprinkle the crushed biscuits evenly over the top of the cake.
Tip: Use as much or as little as desired.
- 12
Cut the cake into slices and serve.
Tip: Enjoy!
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