Published On: Tue, Sep 8th, 2015

Choc Mint Brownie Cake

185g unsalted butter (melted)
330g (1 1/2 cups) caster sugar
3 eggs
100g (2/3 cup) plain flour (sifted)
50g (1/2 cup) cocoa (sifted)
1/2 block of Nestle Club Dark Chocolate with mint filling

1. Grease a deep 22cm round cake tin (I use a spring form tin) & line the base & sides with baking paper

2. Preheat oven to 175 C (fan forced)

3. Combine melted butter and sugar in a bowl and whisk by hand until combined

4. Whisk in eggs (one at a time) to butter and sugar mixture

5. Stir in sifted cocoa and plain flour and mix well

6. Pour and spread mixture (it will be quite thick) into prepared tin and push pieces of mint chocolate into the mixture so they are covered with the mixture and not touching the side of the tin

7. Bake uncovered for 40-45 minutes

8. Stand for 5 minutes in the tin before turning onto a covered wire rack to cool

9. Serve dusted icing sugar, along with strawberries, cream or ice cream

Enjoy your Choc Mint Brownie Cake!

Thank you to Carla Bee

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