I love chocolate, and I particularly like mint chocolate. Whether it’s ice cream, biscuits or cake, if there’s a mint chocolate option then there’s a good chance I’m going to choose it. I also love chocolate orange (hence my recipe for Chocolate Orange Fudge Cake… Check it out, if you haven’t already!) So, when it came to baking a treat for Manasseh and me, it didn’t take long to decide what to come up with next: my Aero chocolate marble cake!
For anyone who has yet to experience the sheer delight of an Aero mint chocolate bar, firstly, where have you been?! Secondly, if you didn’t already know, an Aero consists of an aerated chocolate centre, coated in a relatively thin milk chocolate exterior. Aeros come in a few flavours but mint is the quintessential flavour for the Aero; and it is sheer perfection.
I didn’t want this cake to be too polished or perfect; I wanted it to be something you can whip up in a hurry but still present as a showstopper. My Aero chocolate marble cake is easy to make, and is perfect as a weekend treat or as a celebration cake that you need not spend the entire weekend baking. For me, the Aero is about simplicity with maximum satisfaction and that is exactly what this cake is all about.
Loaf cakes are super-simple to make and are actually better if you leave them for a day or two before slicing. With that in mind, this Aero chocolate marble cake is perfect to bake at the weekend for a mid-week birthday.
Aero Mint Chocolate Cake
For the cake:
- 250 g butter softened
- 250 g caster sugar
- 4 eggs large
- 250 g plain flour
- 3 tsp. baking powder
- 4 tbsp. cocoa powder
- 1 tbsp. milk
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 3-4 drops of green gel food colouring
For the buttercream:
- 100 g butter softened
- 125 g icing sugar sifted
- 1 tsp. peppermint extract
- 1 tbsp. milk if required
- Preheat the oven to 180°C, then line the base of a 2lb loaf tin with baking parchment and grease the sides with butter.
- In a mixing bowl, cream together the butter and sugar until pale and smooth.
- Next, add the eggs (beating well between the addition of each egg to avoid splitting. If the batter does split, don’t worry; the cake may not rise as much, but it will still be fine!)
- Beat the mix until light and fluffy before folding in the flour and baking powder.
- Remove half of the cake batter and place into another clean mixing bowl.
- In the first bowl, fold the cocoa powder, milk, and vanilla extract into the batter to make your chocolate cake mix.
- In the second, fold in the peppermint extract and gel food colouring to make the mint cake mix. I use gel food colouring as I find it creates a more vibrant colour and many are natural. Although, the natural colourings don’t always stay bright post-bake.
Let’s spoon and swirl!
- In your prepared loaf tin, alternate between spoons of each mixture, dotting the two colours around the tin. Then, with a skewer or knife, swirl the two mixtures together to create a marble effect. Don’t overdo it though, or you’ll lose that marble effect.
- Bake on the middle shelf of the oven for 45-50 minutes, until the cake is risen and a skewer placed in the centre comes out clean.
- Leave the cake to cool in the tin fully before removing.
Icing on the cake…
- In a mixing bowl, beat the slightly softened butter until pale and fluffy.
- Add the icing sugar and fold together until the icing sugar is fully incorporated. (Try not to be too vigourous or you’ll be cleaning icing sugar off the kitchen surfaces for days!)
- Add the peppermint extract, and beat for 5-10 minutes until you have a pillowy buttercream.
- Spread the buttercream on the cake with an offset spatula (or a spoon!) and top with broken shards of Aero mint chocolate bar!