Mint Chocolate Marble Cake
This cake looks fabulous as a centre piece on any table and tastes just as good as it looks! The recipe makes one 6 inch sandwiched cake but could be doubled for a larger cake or for 2 tiers.
Ingredients – Cake
- 100g butter
- 100g caster sugar
- 2 eggs
- 1 tsp peppermint extract
- 1tsp baking powder
- 100g self-raising flour
- 30g cocoa powder
- 50g dark chocolate chips
Ingredients – Buttercream and Fondant
- 125g butter
- 300g icing sugar
- 2 tsp peppermint extract
- 350g white fondant icing
- 150g blue fondant icing
- 90g black fondant icing
Step 1
Pre-heat the oven to 170 degrees (fan).
Cream the butter and sugar together.
Step 2
Add the eggs and peppermint extract and whisk together.
Step 3
Sift the flour, cocoa and baking powder then fold into the mixture.
Step 4
Mix in the chocolate chips.
Step 5
Grease a 6 inch cake tin with butter and pour the cake mixture in.
Bake for approximately 30 – 35 minutes.
Step 6
Check the cake is cooked through with a cake tester and allow to cool fully.
Step 7
Whilst the cake is cooling, make the buttercream.
Whisk the butter for at least 5 minutes. Add the peppermint extract and whisk for a further minute.
Step 8
Sift the icing sugar and add to the butter in 4 stages, whisking thoroughly after each addition.
Step 9
Cut the cake in half. Spread the buttercream on one layer of cake and sandwich the other layer on top.
Coat the sides and top of the cake in the buttercream, smoothing with a palette knife or other smoothing tool.
Step 10
To make the marbled fondant, first knead the white, blue and black fondant between your hands so they soften and are easier to work with.
Push all 3 balls of fondant together and then split into 2 halves, before pushing back together. Repeat this method to mix the colours.
Step 11
Roll the fondant on a surface that is lightly floured with icing sugar. Keep turning the fondant to prevent it from sticking. When you have rolled your fondant out, lift it using the rolling pin and place it on top of the cake.
Step 12
Pull the fondant away from the cake them smooth to the sides.
Use a knife or pizza cutter to trim the excess fondant away from the bottom of the cake.
Finished
Your cake is now ready to enjoy!
