Mini Chocolate Peppermint Cakes

    4 hours

    Moist chocolate cake squares which taste alittle like brownies are topped with a layer of mint and dark chocolate. Heavenly!

    29 people made this

    Makes: 48 squares

    • 115g dark chocolate, broken up
    • 225g butter
    • 4 eggs
    • 400g caster sugar
    • 125g plain flour
    • For the mint layer
    • 360g icing sugar
    • 85g butter
    • 3 tablespoons milk
    • 2 teaspoons peppermint extract or flavouring
    • 3 drops green food colouring
    • For the topping
    • 80g dark chocolate, broken up
    • 3 tablespoons butter

    Prep:3hr40min  ›  Cook:20min  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 25.5 x 30cm swiss roll tin. In a small saucepan over medium heat, melt 115g chocolate with 225g butter.
    2. In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared tin. Bake for 17 to 20 minutes in the preheated oven. Cool in tin.
    3. To make the mint layer: Beat the icing sugar with 85g of butter in a medium bowl. Gradually beat in milk, green food colouring and peppermint extract. Spread evenly over the cake layer and refrigerate for at least 1 hour.
    4. To make the chocolate glaze: Melt 80g chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into small bars or fingers.

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    Reviews in English (13)


    Absolutely one of the worst things I've ever made. Took forever. Used a ton of stuff and was a sickly mess. Save yourself a load of time & trouble - don't use it.  -  06 Mar 2014


    I am only using the mint topping  -  10 Nov 2015


    These were very good, they are not hard to make and really don't take much time in active work but there is cooling/setting time needed to turn out well. I was just needing the topping for my standard for brownies (Baker's Choc. 1 bowl brownie). I also vote NOT to use a mix for these, mixes are good and serve their purpose but the consistency is not the same and this brownie (or the Baker's) recipe is super easy and doesn't take much longer than a mix. The mint filling was great, good amount of mint, similar to peppermint patties. I let this sit in the fridge for a couple hours, then popped it in the freezer for about 10-15 mins before topping with the chocolate. The freezer made sure that the layers stayed separate and chilled the choc layer nicely. The unsweetened choc was good, it broke the sweetness just enough. I did need to make more than called for (and I only made a 9x13) I used 4 squares instead of 3 and that was just enough, could have made it thicker but it really wasn't needed. Everyone loved these and I will definitely make them again. Thanks for sharing!  -  20 Dec 2009  (Review from Allrecipes US | Canada)