A special request by a friend to bake her son a chocolate mint cake for his 9 year old birthday. My first attempt at baking a number nine and I was thrilled with the results. The cake was super moist and light and even though I didn't video the process I thought I would share my recipe. My apologies for the image I only took a quick one with my phone before leaving. Transporting this in our Mini on my lap proved to be a little challenging. Next time I will need to think through transporting it in a box instead of my lap. The cake was made in two shapes 1 x square tin and one round tin. I haven't included details on how to cut.

Ingredients (for 2 cakes)

  • Sifted plain flour (or use Self-Raising flour and leave out the baking powder) – 325g
  • Sifted cocoa powder – 80g
  • Castor Sugar – 90g
  • Light brown sugar – 150g
  • Baking powder – 2 tsp
  • Bi carb soda – 1/2 tsp
  • Greek or natural yoghurt – 140g
  • Vegetable oil – 210ml
  • Large eggs – 4
  • Milk – 170ml
  • Lemon Juice (to sour the milk) – 1 tbsp
  • Coffee – 80ml
  • Vanilla extract – 2 tsp


  1. PREHEAT oven 170˚C fan
  2. GREASE and paper line baking tins – I used  1 x square tin and a 20cm (8-inch round springform tin)
  3. ADD lemon juice to the milk and rest for 10 minutes to curdle.
  4. MIX – oil and eggs together in a medium bowl until combined.  Add in soured milk, yoghurt, vanilla and mix gently. Then add in both sugars.
  5. In a separate bowl sift cocoa, spelt flour, spices and baking soda. Add this into the egg mixture and mix until combine, be careful to not over mix. Add in the milk and coffee.
  6. Pour the mixture into your prepared baking tins evenly (you could weigh to be accurate), and bake for 30-35 mins. (check at 30mins). Better if it's not overcooked.
  7. Let cool for 2 hours before icing.
  8. Icing - using an electric mixer or wooden spoon mix until smooth the sifted icing sugar, cocoa powder, butter  and milk combined until smooth.
  9. Cut the cakes to shape the numbers. Using a spatula to add the icing to the cake. Add chocolate finger biscuits around the edge, then add chopped mint Aero bar to the top for extra wow!

For a simple version here's another cake: Mint Chocolate Cake

Sue Maree P Baking Tips

  • Oil tastes better with cocoa powder
  • Greek yoghurt could be swapped out for sour cream
  • Milk – could be swapped out for plant based milk
  • Coffee – increased the flavour of the chocolate without tasting like coffee. You could leave this out and increase the milk quantity
  • Sugar – I love adding a touch of brown sugar as it adds depth to the flavour. You could swap out the brown sugar and have the total quantity as white sugar.