loaf cake Archives - Feasting Is Fun

Wow this Summer has been hot so far. So when I was asked to bake a cake I wanted to create something that was not only delicious, but also refreshing. My Mint Chocolate Chip Drizzle Cake ticks both of the boxes. A rich chocolate cake that is full of mint chocolate chips finished with a peppermint drizzle icing. This cake was a big hit with all who tried it!

Mint Chocolate – which side are you on?

While I love the combination of mint and chocolate together, it appears that opinion is split. While there are those who wholeheartedly agree with me, there are also a group of people who really dislike the flavour combination. Since I love sharing and assume that you do too, check that those you will be sharing with enjoy fresh mint flavour with chocolate. Unless of course you want the whole cake to yourself?

FF Mint Chocolate Chip Drizzle Cake — Mint Chocolate Chip Drizzle Cake

I adore the way that mint is such a refreshing flavour. In this cake it really lifts the deep chocolate flavour of the sponge, with nuggets of mint chocolate bursting in your mouth with every bite. Also, the peppermint hit in the icing merges with the cake to create a party in your mouth. I love the flavours in this cake, especially during the heat of the summer. Because of the mint, I can literally bake my cake AND eat it!

While I have baked this cake in a loaf tin, I’m sure it would also look great baked in a square or round tin. For me the straightforward slicing of a loaf cake makes it easy to pack, ready sliced for picnics. Alternatively, it also is great for packed lunches.

Recipe: Mint Chocolate Chip Drizzle Cake serves 8-10

For the cake:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Extract

75g/3oz cocoa

100g/4oz Dark Mint Chocolate – cut into small chunks

175g/6oz Plain White Flour

3tsp Baking Powder

For the icing:

175g/6oz Icing Sugar

3 drops Peppermint Extract – I use Nielsen-Massey

Optional – Green Food Colouring – I use Wilton Food Colouring Gel

Green and White small sugar balls

Method: Preheat oven to 180C/160C fan for 1 hour, 350F, gas mark 4

To bake this cake you will need a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin. Grease thoroughly with butter and line the base of the tin with baking parchment.

Making and baking the cake

First of all into a large bowl add the butter, sugar and salt. Whisk until pale and creamy and thoroughly combined.
Add the eggs, vanilla extract and cocoa powder. Whisk again until the mixture is fully combined with no lumps.
Sift the flour and baking powder into the bowl and add the chopped mint chocolate.
Finally, using a spoon mix all of the ingredients together until they are just combined. Take care not to overmix the cake batter as this can result in a heavy cake once baked.

Spoon the cake batter into a prepared tin and smooth the surface.
Place the cake tin into the centre of the oven and bake for approximately 1 hour. Baking times may vary due to oven differences or using a different size tin.
The cake is baked when an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and leave the cake to fully cool in the tin.

When the cake is cooled carefully run a palette knife between the cake and the tin.
Turn the cake out of it’s tin and remove the baking parchment.
Place the cake on to a cake or board ready to be iced.

Making the icing and decorating the cake

First of all add the icing sugar to a bowl. Gently stir with a balloon whisk to remove any lumps. I find this method much easier than sifting the sugar. Especially as sifting results in icing sugar going everywhere!
Add the peppermint extract and enough water to for a thick, but still slowly dripping paste.
Dip the tip of a cocktail stick into the food colouring gel and then swirl the stick through your icing. I opted for a very subtle mintgreen colour. Stir the icing so that the colour is even throughout.

Spoon the icing over the cake so that the top is completely covered. Use the spoon to encourage the icing to drip around the sides.
Finally, sprinkle the coloured sugar balls around the outside edge of the icing before it sets. And then sprinkle the white balls inside the border.

Allow the icing to set before slicing the cake for serving.

Slice and serve with a smile.

Store any leftover cake in an airtight container or wrapped in cling film. Also during warmer weather I keep the cake refrigerated. Eat within 5 days of making.

If you have enjoyed this recipe for Mint Chocolate Chip Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Cake

Raspberry Drizzle Loaf Cake

Beautiful natural pink icing coloured using fresh raspberries that Is drizzled over a pink, raspberry, loaf cake. — Raspberry Drizzle Loaf Cake

While I don’t eat cake everyday, I enjoy making them. Although my preference leans towards more savoury flavours, many of my family and especially my husband do have a sweet tooth. Sharing my bakes is important to me and loaf cakes travel well. Also, they are easy to portion, either as a whole slice or cut in half so that younger ones can have a finger of cake. Most importantly the cakes I bake are always made with love and the minimum of artificial ingredients.

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Lemon Drizzle Cake has to be one of my all time favourite cakes. While there are a gazillion recipes on the internet and in books, I wanted to add my own. Firstly because hopefully this blog will become a go-to resource for our children as they continue on their cooking and baking journey. Also, I like my lemon drizzle a certain way. That is, with a fresh lemon glacé icing draped and drizzled over the top. I hope that you enjoy my take on this classic cake?

Since there are various ways to make a lemon drizzle cake, I thought I’d explore them. Traditionally a lemon sugar syrup is made and poured over the top of the cake, creating a crunchy, sugar crust as it cools. For my take on this version see these Mini Lemon Drizzle Bundt Cakes.Perfect individual portions of sunshine.

FF Lemon Drizzle Cake — Lemon Drizzle Cake

Lemons And Their Versatility In The Kitchen

Lemons are a must-have ingredient in my kitchen. Used in both sweet and savoury recipes they are essential in my Tangy Lemon Potato Salad where the un-waxed, scrubbed lemons are cut so thinly they are eaten as part of the dish. Also they are used to thin down mayonnaise for my Crunchy Homemade Coleslaw.Whether halved and added to the cavity of a roasting chicken, or simply squeezed over baked salmon, they add a burst of flavour that lifts each dish.

While lemon extract is available and I confess sometimes is used in my recipes, nothing is quite as good as using the real thing. During lemon season I buy un-waxed lemons as they tend to be slightly under ripe. However, I have had many a mouldy lemon lurking in the fridge! So, if buying waxed lemons, simply scrub under hot water with a nail brush. As a note, I lightly scrub un-waxed lemons as well if using the zest.

You will need a 25cm x 11cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin,

Recipe: Lemon Drizzle Cake serves 8-10

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Free Range Egg

250g/9oz Plain White Flour

1 tsp Vanilla Extract – I use Nielsen-Massey

2 tsp Baking Powder

1 Whole Lemon – finely zested and juiced

1/4 tsp Sea Salt – I use Maldon Sea Salt, halve quantity if using free flowing

175g/6 oz Icing Sugar

Optional – White and Yellow Sprinkles – mine are from Waitrose

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3.

Making And Baking The Lemon Cake

Place butter, caster sugar and salt into a large bowl and whisk until pale and creamy.
Sift the flour and baking powder into a separate bowl.
Add 2 eggs, the vanilla extract and half of the sieved flour to the creamed butter and sugar. Whisk until just combined.
Now add the last 2 eggs, remaining flour and lemon zest.
Stir the ingredients together with a metal spoon until thoroughly combined.
Spoon the lemon cake batter into the prepared tin ensuring the top is level.
Place the cake into the centre of the oven and bake for 1 hour 10 minutes – 1 hour 20 minutes. My cake took 1 hour 15 minutes.
The cake is baked when it is golden in colour, firm to touch and an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and allow to cool for 20 minutes in the tin.

While the cake cools make the glacé icing.

Making The Fresh Lemon Icing And Decorating The Cake

Sieve the icing sugar into a bowl and add the lemon juice. Stir until thickly combined and completely lump free. If the icing is too thick add a few drops of water.
After 20 minutes cooling, run a palette knife around the outside edge of the cake. Turn the cake out – take care it will still be warm. Peel back the parchment paper from the base and discard.
Place the cake on to a cooling rack which is then place over a tray or plate.
Using a spoon drizzle the lemon icing over the cake, encouraging it to drip down the sides in places.
Finally scatter over some yellow and white sprinkles and leave the cake to cool completely.

Once cooled this cake is easily sliced. Serve with lemon tea for extra lemon flavour.

Keep the cake in an airtight container and eat within 5 days. Refrigerate during warmer weather.

If you have enjoyed this recipe for Lemon Drizzle Cake you may also like these:

Iced Cherry Coconut Loaf Cake

Raspberry Lemon Celebration Layer Cake

Pomegranate Lemon Drizzle Bundt Cake

Since this cake is so delicious, it’s good to know that I have successfully doubled the recipe and baked two cakes at the same time. It is my firm belief that all food tastes better when shared. So, whether you are baking this cake for yourself, or alternatively as a gift, it’s definitely worth making two. In fact why not give both cakes away?

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.