Chocolate Mint Poke Cake Recipe

Choc-Mint Poke Cake: A Dreamy Dessert Delight

Our obsession with the harmonious combination of chocolate and mint continues with this decadent Choc-Mint Poke Cake. Imagine sinking your teeth into a moist, tender chocolate cake that’s been studded with delightful pockets of mint custard. As if that isn’t tempting enough, the cake is then generously topped with a fluffy mint cream and sprinkled with mint chocolate shards and crushed mint chocolate balls. This dessert is truly the stuff of minty dreams and surprisingly easy to make. Let’s dive into this culinary adventure that will surely become a family favorite.

The Irresistible Charm of Choc-Mint

Mint chocolate is a flavor profile that’s universally loved, but it holds a special place in the hearts of Australians. From Mint Slice-inspired desserts to choc-mint cheesecakes, the combination of cool, refreshing mint and rich, velvety chocolate has an irresistible allure. This Choc-Mint Poke Cake takes this beloved pairing to new heights, promising a delightful experience in every bite.

Ingredients You Will Need

To create this magical dessert, you’ll need a variety of ingredients that come together to form the different layers and components of the cake. Here’s what you’ll need:

For the Cake:

• 250ml (1 cup) milk
• 2 tsp instant coffee
• 125ml (1/2 cup) vegetable oil
• 2 eggs, lightly whisked
• 150g (1 cup) self-raising flour
• 115g (3/4 cup) plain flour
• 370g caster sugar
• 50g (1/2 cup) cocoa powder
• 1 1/2 tsp bicarbonate of soda

For the Mint Custard:

• 125ml (1/2 cup) thickened cream
• 200ml milk
• 40g caster sugar
• 30g cornflour
• 1 egg yolk
• 1 tsp peppermint extract
• Green food coloring, to tint

For the Mint Cream Topping:

• 300ml thickened cream
• 45g (1/4 cup) icing sugar mixture
• 1 tsp peppermint extract
• Green food coloring, to tint
• 40g Aero chocolate bar, chopped into large shards
• 80g mint chocolate balls, coarsely crushed

Step-by-Step Method

Preparing the Cake

Step 1: Preheat and Prepare Preheat your oven to 180°C (160°C fan-forced). Grease a 20cm (base size) square cake pan and line the base and sides with baking paper to ensure easy removal of the cake later.

Step 2: Mixing the Wet Ingredients In a large jug, combine the milk and instant coffee, stirring well to dissolve the coffee granules. Add the vegetable oil, lightly whisked eggs, and 125ml (1/2 cup) of water. Mix until everything is well combined.

Step 3: Mixing the Dry Ingredients In a large bowl, sift together the self-raising flour, plain flour, caster sugar, cocoa powder, and bicarbonate of soda. Make a well in the center of the dry ingredients.

Step 4: Combining Wet and Dry Ingredients Pour the milk mixture into the well of dry ingredients. Stir until the batter is smooth and well combined. Pour the batter into the prepared cake pan and smooth the surface. Bake for 55-60 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Making the Mint Custard

Step 5: Heating the Cream and Milk In a saucepan, bring the thickened cream and 125ml (1/2 cup) of milk just to the boil over medium heat. Remove from heat as soon as it reaches boiling point.

Step 6: Preparing the Custard Base In a large bowl, combine the caster sugar and cornflour. Gradually whisk in the remaining milk until the mixture is smooth. Add the egg yolk and peppermint extract, whisking to combine. Add green food coloring until you achieve a mint green hue.

Step 7: Cooking the Custard Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, whisking continuously for 3-5 minutes or until the custard thickens. Remove from heat and transfer the custard to a heatproof bowl. Cover the surface with plastic wrap to prevent a skin from forming and set aside to cool slightly for about an hour.

Assembling the Cake

Step 8: Creating the Poke Holes Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake, making sure the holes reach about halfway down.

Step 9: Filling the Holes Spoon the cooled mint custard into a piping bag fitted with a round nozzle. Carefully pipe the custard into the holes you made in the cake, ensuring each hole is filled generously.

Preparing the Mint Cream Topping

Step 10: Whipping the Cream In a bowl, combine the thickened cream, icing sugar, and peppermint extract. Use electric beaters to whip the mixture until firm peaks form. Add enough green food coloring to achieve a mint green tint.

Step 11: Decorating the Cake Spread the whipped mint cream over the top of the cake, creating an even layer. Decorate with large shards of Aero chocolate and coarsely crushed mint chocolate balls.

Serving Suggestions

This Choc-Mint Poke Cake is perfect for any occasion. Whether it’s a birthday celebration, a festive gathering, or just a weekend treat, this cake will impress your guests with its stunning appearance and delightful flavor. Serve it chilled or at room temperature, paired with a hot cup of coffee or a refreshing glass of milk.

Storage Tips

If you have leftovers (which is unlikely because it’s so delicious), store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors develop even more after a day, making it a great make-ahead dessert option.