Mint Chocolate Refrigerator Cake

Instructions

1. 1

   Preheat the refrigerator to a temperature of at least 4°C (39°F).

   Tip: Make sure the fridge is not too cold, as this can affect the texture of the cake.

2. 2

   In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Use a whisk or a stand mixer with a whisk attachment for this step.

3. 3

   In a separate bowl, whisk together butter, mint extract, eggs, and heavy cream until smooth.

   Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.

4. 4

   Add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix the batter.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Once melted, let the chocolate cool slightly before adding it to the batter.

6. 6

   Fold in the melted chocolate, mint chocolate chips, peanut butter, and vanilla extract.

   Tip: This will help distribute the chocolate and peanut butter evenly throughout the batter.

7. 7

   Pour the batter into a lined or greased 20cm (8-inch) round cake pan.

   Tip: Make sure the batter is evenly distributed and smooth the top.

8. 8

   Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

   Tip: This will allow the cake to set and become firm.

9. 9

   Once set, remove the cake from the refrigerator and let it come to room temperature.

   Tip: This will help the cake to be easier to slice and serve.

10. 10

    Slice the cake into 4-6 slices and serve.

    Tip: You can garnish with whipped cream or chocolate shavings, if desired.