Mint Chocolate Sauce with Cake

I literally couldn’t stop spooning this sauce into my mouth until it was all gone, so delicious it was. We had this over a mint chocolate cake that was quite simple, just the Fragrant citrus cake with cocoa powder instead of ground almonds, and mint extract in the place of all the citrus. The cake did have a nice, soft and moist texture, which made it a perfect vessel for the sauce.

No doubt, this sauce would work wonders with soy ice cream too. A little bit of salt is what really makes it so delectable – salt somehow enhances the chocolate aroma and lets all the other flavors shine. Both the cake and the sauce were a breeze to make as well, and I have a feeling that we’ll be resorting to the sauce recipe in our future chocolate sauce needs, with or without the addition of peppermint extract.

The Mint Chocolate Cake:

This cake only has a mild cocoa flavor, which could be boosted with a little bit of melted chocolate in the batter. The texture of the cake was quite nice, and I think this would be a good recipe to use as a base for a layered cake.

Wet mix:

  • 2 and 1/2 dl plain soy yogurt
  • 3/4 dl sweetened, plain soy milk
  • 2 and 1/2 dl confectioner’s sugar
  • 1 dl canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon peppermint extract
  • 4 teaspoons vanilla sugar

Dry mix:

  • 3 dl wheat flour
  • 1 dl cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

First, I preheated our oven to 175 Celsius, and prepared my 22 cm wide, round cake pan with margarine and cocoa powder.

For the batter, I first whisked the wet mix together, and then combined the ingredients of the dry mix in a separate bowl. Then I poured the dry mix in the wet mix and stirred with a wooden fork, mixing only enough to combine. A few small lumps remained, but they melted away during baking.

I poured the batter in my prepared cake pan and baked it for 35-40 minutes, until a toothpick inserted in the center of the cake came out clean. Then I let the cake cool down in the cake pan for about an hour or so. The cake itself was actually more delicious on the next day, after being chilled overnight, but we did serve it on the day of baking with the warm chocolate sauce.

The Mint Chocolate Sauce:

  • 1 dl plain, sweetened soy milk
  • 65 g semi dark vegan chocolate
  • 2 tablespoons brown rice syrup
  • 1 teaspoon peppermint extract (or to taste)
  • 1/4 teaspoon salt

First, I whisked the soy milk and the syrup together in a small cooking pot, and heated the mixture up until it started to get very bubbly, whisking all the time. When the bubbles reached the rim of the cooking pot, I removed the sauce from heat, and let it come down. Then I repeated the heating and cooling process two more times, until the sauce had thickened a little bit, but was still liquidy, and then removed the pot from heat. This all took maybe about a minute and a half. Now, I added the chocolate squares, the mint extract, and the salt, and whisked until the chocolate had melted and the sauce was smooth and shiny.

This recipe makes enough sauce to drown 4 slices of cake.