Aero Mint Chocolate Cake Copper Spoon Cakery

Mint Chocolate Chip Cake

It was my little sister’s birthday in April, and so it was time for another birthday cake. One of her favourite desserts is mint choc chip ice cream, which inspired me to create this mint chocolate chip cake flavoured cake, packed full with crushed Aero, mint choc buttercream and chocolate drizzle.

It turned out to be a HUGE cake, and we only got through half of it with 8 people, so I would say this easily serves 20 as we were very generous with our portions!

This cake is perfect for a kids birthday, or for an adults who are big kids at heart.

The chocolate sponge is my favourite recipe that I use for all of my chocolate themed cakes, it’s a guaranteed winner!


  • 240g plain flour
  • 85g unsweetened cocoa
  • 1½ tsp. baking soda
  • 1/4th tsp. salt
  • 170g Butter
  • 210g packed brown sugar
  • 200g caster sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 350ml buttermilk


For the icing

  • 450g butter
  • 900g icing sugar
  • 2tsp peppermint extract
  • 1-2tsp milk
  • Green gel food colouring
  • 40g dark chocolate, chopped into very small chunks

Chocolate drip

  • 250g dark chocolate
  • 150g butter


  • 150g mint chocolate Aero
  •  1 box mint poppets
  • Icing bag and star nozzle


Preheat the oven to 175°C. Grease three 8 inch round cake tins and line the bottoms with greaseproof paper.

In a large bowl, combine the flour, cocoa, baking soda, and salt.

In a stand mixer or in a large bowl with an hand-held electric whisk, beat the butter and brown and caster sugars until blended. Increase the speed to high and beat for about 5 minutes or until pale and fluffy, occasionally scraping the bowl with a rubber spatula.

Add the eggs one at a time with a tablespoon of the flour mixture with each addition, beating well each time. Beat in vanilla until blended.

Add the flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat the batter until just smooth, occasionally scraping bowl with rubber spatula.

Spoon batter evenly among prepared tins.  Bake in a preheated oven for 22 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Leave to cool in their tins on wire racks for 10 minutes.

Meanwhile, you can start to make the buttercream. In a stand mixer or with a hand-held electric mixer, beat the butter and icing sugar together for 10 minutes until pale and fluffy.

Add the peppermint extract and enough milk to loosen the icing a little. Add a little bit of green food colouring at a time, until you get a nice pastel green colour.

Sift the dark chocolate cubes to remove any chocolate dust or flakes that will colour the icing. Fold the chips into the icing by hand.

Now the cakes have cooled for 10 minutes, remove the cakes from their tins and leave to cool completely on a wire rack.

To make the chocolate drizzle, melt the chocolate and butter together in a small heatproof bowl over a pan of simmering water. When smooth, leave to cool for five minutes.

When the cakes are completely cool, use a palette knife to spread some of the mint buttercream on the first layer. Break up bits of Aero and sprinkle on top of the buttercream, then grab a teaspoon and drizzle some of the chocolate sauce over the top of the Aero. Repeat this a second time, and place the final layer on top.

Spread a thin layer of buttercream around the entire cake, and leave in the fridge to cool for 30 mins.

Take the cake out of the fridge and spread the rest of the buttercream around the cake. I use an icing scraper to achieve the straight edges.

Pour the rest of the chocolate drizzle on the top of the cake, using a spoon or palette knife to push the sauce towards the edges so you get a drip effect down the side of the cake.

Using an icing bag,  create small peaks evenly spread out on the top of the cake. Alternate pieces of Aero and poppets and place them on top of the peaks.

There you go, one epic mint chocolate chip cake! Enjoy x

9 thoughts on “Mint Chocolate Chip Cake

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