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Chocolate, mint and lime cake

I made this chocolate, mint and lime cake  with dairy-free ingredients, but you can use butter and milk if dairy is not an issue for you. It’s perfect for Summer garden parties, picnics and afternoon teas, as it’s zingy and refreshing.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 225 g butter or dairy free spread softened
  • 125 g light brown soft sugar
  • 4 eggs
  • 175 g self-raising flour
  • ˝ tsp baking powder
  • 50 g cocoa powder
  • 2 Tbsp oat milk or milk
  • 1 tsp vanilla essence
  • Zest of 3 limes
  • Juice of 2 limes
  • 3 Tbsp of chopped mint
  • For the icing:
  • 30 g Butter or Dairy free margarine
  • 2 Tbsp Milk or plant based milk
  • 100 g dark chocolate 80%
  • 1 tsp vanilla essence
  • 2 Tbsp cocoa powder
  • For the decoration:
  • Zest of 1 lime
  • Mint leaves

Method
 

  1. Heat the oven to 180C/160C fan.
  2. Grease and line the base of a 20 cm cake tins with baking parchment.
  3. Beat the butter and sugar together until fluffy. Add the eggs gradually, beating well after each addition. Fold in the flour, baking powder, mint, lime zest and cocoa powder. Add the milk, lime juice and vanilla and combine.
  4. Spoon the batter into the tin and bake for about 30-35 minutes or until a skewer inserted into the centre comes out clean.
  5. Let the cakes rest in tin for 5 minutes the turn out onto a wire rack and peel off the parchment paper. Let it cool completely.
  6. While the cake is in the oven, make the chocolate icing.
  7. Melt the chocolate over simmering water. Take it off the heat, then add the butter, cocoa powder, vanilla. Add some milk until you get a thick chocolate sauce.
  8. Let it cool.
  9. When the cake has cooled, spread the icing over the cake, then dust it with some lime zest and garnish with mint leaves.