Waitrose and Partners
Easy chocolate & mint celebration cake

Easy chocolate & mint celebration cake

A pretty pastel-coloured cake, ideal for a mint-chocolate-lover’s birthday. The method of adding the butter to the flour (rather than to the sugar) is called ‘reverse creaming’ and makes a really tender crumb.

0 out of 5 stars(0) Rate this recipe
  • Serves12
  • CourseCake
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 225g Essential Unsalted Dairy Butter, plus a little for greasing
  • 100g Guittard Green Mint Baking Chips
  • 250g plain flour
  • tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp fine salt
  • 50g cocoa powder
  • 225g light brown soft sugar
  • 5 British Blacktail Free Range Medium Eggs
  • 175g Essential Buttermilk

For the mint buttercream

  • 100g Guittard Green Mint Baking Chips, plus 50g to serve
  • 175g Essential Unsalted Dairy Butter, softened
  • 200g icing sugar, sifted


  1. Preheat the oven to 180ºC, gas mark 4. Grease 3x20cm round sandwich tins, then line the bases with baking parchment. Set the 100g mint chips in a heatproof bowl over a pan of simmering water and melt gently, stirring often.

  2. Put the butter, flour, raising agents and salt into a food processor. Pulse to fine crumbs. Blitz in the cocoa and brown sugar, then the eggs and buttermilk, and the melted chocolate. Scrape the bowl a few times as you go. Divide between the tins, level the tops, then bake for 15-20 minutes, until risen and firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tins on a rack.

  3. For the buttercream, melt 100g mint chips. Put the butter and a pinch of salt in a large bowl. Beat with an electric hand mixer until creamy, then gradually beat in the icing sugar until fluffy and pale and fold in the melted chips until even.

  4. Stack the cakes on a plate, then spread ¼ of the buttercream between each layer, across the top and around the sides. Decorate with the remaining 50g mint chips and gold candles. Keep in a cool place for up to 3 days.


Typical values per serving when made using specific products in recipe


2,669kJ/ 639kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet