Mint Chocolate Loaf Cake
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This mint chocolate loaf cake is my go to when I want something impressive but don't want to spend all day in the kitchen. The whole thing comes together in just fifty five minutes, making it perfect for weeknight baking or last minute gatherings. Dark chocolate chips provide antioxidants that are actually good for you, so you can feel a little better about that slice! The peppermint extract gives it a lovely fresh kick that cuts through the richness, and the hazelnuts add a wonderful earthy crunch. Best of all, it uses simple pantry staples you probably already have at home, keeping both your time and budget in check.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 150unsalted butter
- 2large eggs
- 100unsweetened cocoa powder
- 10 mlpeppermint extract
- 5salt
- 150dark chocolate chips
- 120 mlmilk
- 50confectioner's sugar
- 100unsalted chopped hazelnuts(optional)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a 20cm loaf tin with parchment paper.
Tip: Use a light touch to grease the tin for easy cake release.
- 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Tip: Avoid over-mixing to maintain the cake's texture.
- 3
Beat in the eggs one at a time, followed by the cocoa powder and peppermint extract.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- 4
In a separate bowl, whisk together the flour, salt, and confectioner's sugar.
Tip: Sift the dry ingredients for a smooth and even texture.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Be gentle to avoid deflating the batter.
- 6
Fold in the dark chocolate chips and hazelnuts (if using).
Tip: Don't overmix to preserve the chocolate's texture.
- 7
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to create a decorative border, if desired.
- 8
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Avoid overbaking to maintain the cake's moisture.
- 9
Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.
Tip: Let the cake cool completely to ensure it sets properly.
- 10
Once cooled, dust with confectioner's sugar and serve.
Tip: Enjoy your delicious Mint Chocolate Loaf Cake!
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