| | Giant Mint Slice cake
Giant Mint Slice cake
Giant Mint Slice cake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C/160°C fan forced. Grease a round 20cm cake pan and line the base with baking paper. Sift the cocoa and bicarb into a bowl. Stir in the boiling water until smooth. Set aside to cool. Sift the combined flours into a separate bowl.
  2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in half the sifted flour mixture, then the cocoa mixture, then the remaining flour mixture until just combined.
  3. Pour the batter into the prepared pan. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before turning onto a wire rack to cool completely.
  4. To make the buttercream, use electric beaters to beat the butter in a bowl until pale and creamy. Add the icing sugar, a large spoonful at a time, beating constantly until smooth and combined. Beat in the peppermint essence.
  5. Use a large serrated knife to cut the cake horizontally into 3 even layers. Place the cake base on a serving plate and spread with half the buttercream. Top with the middle cake layer. Spread with the remaining buttercream and top with the remaining cake layer.
  6. Place the dark chocolate and cream in a microwave-safe bowl. Microwave on High, stirring every minute, until melted. Stir until smooth. Spread over the top of the cake. Arrange the biscuits and mint leaves on top. Dust with icing sugar, if you like.
Time for preparing:
50 min.


  • 50g (1/2 cup) cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 185ml (3/4 cup) boiling water
  • 225g (1 1/2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 185g butter, chopped, at room temperature
  • 255g (1 1/4 cups, firmly packed) brown sugar
  • 3 eggs
  • 200g dark chocolate, chopped
  • 125ml (1/2 cup) thickened cream
  • 7 Arnott’s Mint Slice biscuits, halved
  • Fresh mint leaves, to serve
  • Icing sugar, to dust (optional)
  • Buttercream
  • 250g butter, chopped, at room temperature
  • 450g (3 cups) icing sugar mixture
  • 2 teaspoons peppermint essence (or to taste)