Friday, November 18, 2022


Mint and chocolate are one of my favourite dessert combinations. Especially if the chocolate is extra dark, almost bitter. It is just perfect in any form, really, be it ice cream, cookies, or a quick little snack cake.
Its fudgy texture and echoes of mint make for a wonderful pairing, particularly with the chocolate glaze. The plant whipped cream is optional, but incredibly welcome, I give you my word.
As it uses fresh mint, the flavour is not as intense as it would be if an extract was used, so do keep that in mind. If you wish, you can add more mint leaves to the tea, or even add a few drops of the mint extract, to adjust it to your preferences. I grow my own mint, so this is quite handy for me, but if you do not have access to fresh mint, you can brew the tea just using regular tea bags, only add two to three of them, to make the flavour more prominent.
Alternatively, if you prefer, you can serve the cake warm, before the chocolate glaze sets, with a generous scoop of vegan vanilla ice cream, and some fresh mint leaves. And of course, as always, with a tiny cup of strong espresso.

For the mint chocolate cake
180 grams plain flour
150 grams dark brown sugar
25 grams unsweetened cocoa powder
1 teaspoon baking soda
small pinch of salt
250 millilitres warm water
30 fresh mint leaves
50 millilitres oil
2 teaspoons vanilla bean paste
2 teaspoons dark rum
1 tablespoon apple cider vinegar
For the chocolate glaze
100 grams dark chocolate (75%)
2 tablespoons vegetable oil

Start by brewing the fresh mint tea. Bring the water to a rapid boil, remove from the heat, and add the fresh mint leaves. Cover with a lid, and let it steep for about 5-7 minutes. Take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and mix very well. Line a small (15 cm) square baking pan with baking parchment, and set it aside.
Make a well in the centre of the dry ingredients; add in the strained mint tea, oil, vanilla, and the vinegar, and whisk until just combined. Pour the batter into the prepared pan, and immediately bake in a preheated oven, at 180°C, for about 15-18 minutes, or until done. Check it with a toothpick, making sure it stays fudgy, and not dry. Let it cool down to room temperature.
Once lukewarm, proceed to make the glaze. Place the chopped chocolate into a double boiler, add in the oil, and melt it slowly until completely blended. Make sure you whisk it well, so the oil does not show up once cooled. Glaze the top of the cake, tap the pan a few times on the counter, so the glaze sets nicely, and place the cake into the refrigerator for at least 6 hours. Decorate with whipped plant double cream, if desired, and serve. Yields 16 servings.

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