Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chocadoodledoo Cake – We Should Cocoa #34

As soon as I heard that Victoria had chosen mint as this month’s We Should Cocoa ingredient, I knew immediately I wanted to use fresh mint. We have an abundance of both spearmint and peppermint growing down at the plot and it seemed criminal not to use some of it for this challenge. That’s as far as I got for a while, but then along came the Cornish strawberries. Warmed by the sun (we did get a few days of it), I couldn’t resist the scent of an enticing tray of them as I passed by our local greengrocers – the decision to incorporate strawberries marinaded in mint syrup was made. The next leap was simple, Kate had set layer cakes as this month’s Tea Time Treats challenge, so that is what I planned to do. The last piece of the jigsaw came from Janine who chose cocktails for her Baking with Spirit challenge. Woohoo, last year I came up with the cocktail Chocadoodledoo, using vodka, chocolate, mint and cream, so all I had to do was use some of my mint schnapps and add cream. So, maybe the strawberries didn’t quite fit in, but it is June for goodness sake and it’s meant to be summer. I used Pam Corbin’s recipe in Cakes for the Genoese but used duck eggs and buckwheat flour to make it gluten free.

This is how I made:

Chocolate Genoese with Minted Strawberry Cream

  • Heated 100g golden caster sugar with 100 ml water in a pan and simmered for a few minutes. Added a handful of spearmint leaves, covered the pan and simmered for a further 5 minutes. Turned off the heat and left to infuse for an hour.
  • Stirred in 1 tbsp homemade mint schnapps. 
  • Melted 75g unsalted butter in a pan over low heat.
  • Using electric beaters, beat 125g of golden caster sugar and a pinch of Himalayan pink salt with 4 duck eggs for about 10 minutes on high speed, when the mixture was pale, thick and had quadrupled in volume.
  • Sifted in 100g of buckwheat flour with 25g cocoa powder in two batches. Folded each batch into the eggs as gently as possible.
  • Poured the cooled butter down the side of the bowl and folded in – again as gently as possible.
  • Divided between two 8 inch cake moulds and baked at 180C for 22 minutes when the tops were firm and a cake tester came out clean.
  • Roughly chopped a punnet of Cornish Strawberries and poured over two tbsp of the mint syrup. Stirred and left to infuse.
  • As soon as the cakes came out of the oven poured the remaining syrup over the tops, then left for 15 minutes.
  • Turned out onto a wire rack and left to cool completely.
  • Whisked 150 ml whipping cream until peaks formed.
  • Spooned the strawberries and juice over one cake, then covered with the cream.
  • Placed the remaining cake on top and dusted with icing sugar.

The cake was as light as a feather and disappeared rather too quickly. The mint gave a subtle cooling quality which was refreshing and the slight alcoholic kick added a frisson of sophistication. The strawberries and cream did exactly what was required of them. The rain may have poured down, but it felt like summer in our house as we gorged on this delicious minted strawberry and cream chocolate cake.

Victoria of A Kick at the Pantry Door is hosting this month’s We Should Cocoa and she has chosen mint as the ingredient to accompany chocolate.

Kate of What Kate Baked has chosen layer cakes for this month’s Tea Time Treats – a tea time table which is always groaning with goodies and is co-hosted by Karen of Lavender and Lovage.

Janine of Cake of the Week has given us cocktails for this month’s Baking with Spirit, so I am contributing my Chocadoodledoo cake based on my Chocadoodledoo cocktail.

I’m also entering this to Karen’s Cooking with Herbs as both the cake and strawberries are infused with fresh mint.

Whilst I’m at it, I may as well enter it into Ren’s Simple and in Season as it features both mint and strawberries.

Weekend Herb Blogging is a weekly challenge with a long vintage; it was started back in 2008 by Cook almost Anything. It is hosted this week by Marta of mangiare e un po’ come viaggiare.

And of course I mustn’t forget Made with Love Mondays on Javelin Warrior’s Cookin w/Luv.

And finally, I think, I’m linking this up to Recipe of the Week with Emily of A Mummy Too. It does what it says on the tin!


  1. Foodycat

    18th June 2013 at 7:50 am

    Such a lovely looking cake! Strawberries and mint go well together, I think.

  2. belleau kitchen

    18th June 2013 at 8:25 am

    that sounds like such an intriguing cake… I can imagine that strawberries and mint work really well together, like a glass of pimm’s!… such beautifully thick and crumbly sponge too, I really want a slice of this cake… must make that cream!

  3. manu

    18th June 2013 at 8:38 am

    What a stunning cake!!!

  4. Steph

    18th June 2013 at 12:02 pm

    Holy COW! This cake looks incredible!

  5. Katharine

    18th June 2013 at 5:52 pm

    Lovely – I bet the subtle taste of the mint goes really well with all the other delicious things in your cake! Perfect for summer

  6. Janine

    18th June 2013 at 10:48 pm

    This cake looks delicious, and I bet the flavours all work really well together. Thank you so much for entering Baking With Spirit! I really do appreciate your entry.

  7. Javelin Warrior

    19th June 2013 at 1:39 am

    Whew! This cake is over-the-top decadence, Choclette! I love the way the whipped cream just oozes out from the layers and the addition of spearmint and mint sounds so tasty. What a tribute to chocolate and mint!

  8. Katie

    19th June 2013 at 5:25 am

    Looks fabulous! I love how you made it GF too. You are always so thoughtful…whens my slice arriving by post? Better yet, can I come and stay!? Lol.

  9. thelittleloaf

    19th June 2013 at 7:10 am

    This cake looks absolutely amazing! So thick and full of lovely flavours including the buckwheat flour, yum 🙂

  10. Kate@whatkatebaked

    19th June 2013 at 7:17 pm

    I love the tale of how you made this cake! Thank you so much for your entry and heres hoping for more sunshine for more delicious local strawberries!

  11. Kit @ i-lostinausten

    19th June 2013 at 9:44 pm

    What a lovely decadent cake! How I wish to have a slice now! YUMMY!

  12. Susie @ Fold in the Flour

    19th June 2013 at 9:35 pm

    Wow, looks amazing! Love how deep the layers and filling are. 🙂

  13. Hannah

    20th June 2013 at 8:21 am

    I love how summer and fresh this looks, perfect!

  14. AML

    20th June 2013 at 9:59 am

    Wow, looks definitely delicious. I always love chocolate.

  15. Victoria Lee

    20th June 2013 at 11:46 pm

    love love love this cake, and I think strawberries and mint work perfectly! I’m intrigued by the homemade mint schnapps too! simply beautiful 🙂

  16. Johanna GGG

    21st June 2013 at 2:19 am

    strawberries in mint syrup sounds gloriously summer – perhaps you should offer to bake cakes at wimbledon as I can imagine that would go down just perfectly there

  17. london bakes

    21st June 2013 at 2:11 pm

    What a lovely combination of flavours and a gorgeous looking cake!

  18. prwilson

    23rd June 2013 at 12:32 am

    Wow, that looks amazing.

  19. Karen S Booth

    29th June 2013 at 4:34 pm

    You get the prize for the most baking challenges entered for one recipe! And what a LOVELY recipe too! Karen

  20. Emily @amummytoo

    30th June 2013 at 9:14 pm

    Oh. My. Word! This is just too amazing. My mouth is watering. Love your photography too – really appealing. Thanks for linking up with #recipeoftheweek 🙂 There’s a new one live now (look for the quiche on the home page!), if you want to join in x

  21. Maya Russell

    19th November 2013 at 9:49 am

    Looks good. How do you make mint schnapps?

  22. Maya Russell

    26th November 2013 at 11:22 am

    A lovely combination of flavours.

  23. Maya Russell

    3rd December 2013 at 8:07 am

    Ooh, lovely and gooey cake.

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