Serves: 12–16 | Prep: 20 min | Cook: 25–30 min
Ingredients
- 4 eggs
- 1½ cups sugar
- 25 ml oil
- 1 cup milk
- 2 cups flour
- 15 ml baking powder
- 4 Tbsp cocoa powder
- 1 ml salt
- 10 ml vanilla essence
- 1½ cups chopped Peppermint Crisp Chocolate
Method
- Grease two 22 cm pans and preheat oven to 180 °C.
- In a large bowl of a standing mixer, whisk eggs while slowly adding sugar. Beat until light and fluffy. Warm up milk.
- Sieve the dry ingredients together. Add the dry ingredients to the egg mixture and mix together.
- Start mixing slowly before increasing speed. While mixing, add the warm milk, oil, and vanilla essence until all the ingredients are well combined. Don’t over-mix.
- With a spatula scrape the sides and add the chopped Peppermint Crisp Chocolate. Make sure the mixture is mixed through on the bottom of the bowl as well.
- Divide batter equally into the two pans. Gently tap to release air bubbles.
- Bake for 25–30 minutes. Test before removing from oven — stick a knife or toothpick into the cake; if it comes out clean, the cake is cooked.
- Allow to cool a bit before removing from cake tins and cool completely before icing.
Pro Tips & Optional Add-Ons
- Extra mint hit: add ½–1 tsp peppermint essence to the batter
- Perfect layers: weigh the batter and divide equally for even cakes
- Make ahead: bake the day before — flavours get even better overnight
- Ice it up: top with chocolate mint buttercream and extra crushed Peppermint Crisp
- Cupcakes instead: makes 24 — bake 18–20 min
Mom It’s famous Chocolate Mint Cake — pure South African heaven! 🍫🌿✨