Mint chocolate cream cake

A punch of refreshing mint taste!


  • 420ml cold Avonmore Double Cream
  • 50g Caster Sugar
  • ¾ tsp mint extract
  • 250g chocolate wafer biscuits
  • 150g chocolate chips (or chopped chocolate)


1 Beat together the cream, sugar and mint extract with an electric whisk until the mixture forms stiff peaks.

2 Line a standard 900g loaf tin with parchment paper so that it hangs off the sides.

3 Line the bottom of the tin with the wafer biscuits, creaking them if necessary to fit. Spread a layer of the mint cream mixture over the top. Continue layering, ending with a layer of mint cream, until you reach the top. Sprinkle the top with the chocolate chips.

4 Refrigerate for at least five hours until set.

5 When ready to serve, gently lift the whole cake out of the tin by the parchment paper. Peel off the paper and slice to serve.

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