Recipe: Teacake’s Mint Chocolate Cake
Chapelton’s popular Teacake is the perfect place to relax, catch up with friends and enjoy a sweet treat or two.
Offering a selection of hot and cold drinks, fresh soup and sandwiches and of course plenty of cake, the tea room is known for its home baking carefully created by owner Anita Collin and her hard-working team.
Here, Anita reveals one of her most popular cakes and shares its secret recipe.
Try out this recipe for Teacake’s mint chocolate cake yourself and make sure to share your pictures on both the Chapelton and Teacake Facebook pages.
- 130ml olive oil, plus a little extra for greasing
- 200g dark soft brown sugar
- 3 large eggs
- 30g cocoa powder
- 100g mint dark chocolate, chopped into small pieces
- 140ml boiling water
- 10 fresh mint leaves, chopped
- 125g ground almonds
- 25g plain flour
- ½ tsp bicarbonate of soda
- Pinch of salt
- 100g white chocolate to decorate
Preheat the oven to 160°C fan. Lightly grease a 25cm springform cake tin and line with greaseproof paper.
Put the oil, sugar and eggs in the bowl of a free-standing electric mixer fitted with a whisk attachment. Beat on a medium speed for about three minutes until pale and fluffy.
Combine the cocoa powder, mint chocolate and boiling water in a bowl or jug and stir until the chocolate melts. Mix in the mint.
Whisking the eggs and sugar mix on a low speed, slowly pour in the chocolate mixture in a steady stream. Keep whisking until combined. Add the ground almonds, flour, bicarbonate of soda and salt and mix in with a spatula. The mix will be very runny.
Pour the mixture into the tin. Bake for 25 – 30 minutes until a skewer inserted into the middle comes out with just a few sticky crumbs adhering. Remove from the oven and leave to cool in the tin.
Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Drizzle the chocolate over the cake to decorate.
Teacake in Chapelton is open Wednesday to Sunday. To find out more visit www.facebook.com/teacake.chapelton