Chocolate Peppermint Slice (Thermomix Method Included) - Mother Hubbard's Cupboard (2024)

OK, get ready… this slice is to die for… Well that is what everyone says, you see… I don’t like chocolate and peppermint together, that’s right, no after dinner mints or mint slice biscuits for me! Why you ask would I ever make a slice that I don’t eat? Well dear reader, I am on a training schedule and eating programme that does not have any room for sweet slices, so over the next couple of weeks you will be getting slices that everyone else likes but ME!

I can only tell you hearsay and speculation about how delicious this slice is, but if it is any indication, this is one of my best, (apart from the BEST Chocolate Caramel Slice of course). Don’t get me wrong… I don’t mind peppermint and I like chocolate, just not together… YUCK! So while I have tasted all the individual sections of this slice I have never eaten them together.

I started making this slice at Abbotsleigh Girls School when I was the housemistress of the Year 12’s. They always seemed to be eating Arnotts Mint Slice biscuits and Tim Tam’s, so I thought, I’m sure there is some sort of mint slice recipe I remember my nana making. So here it is and it taste exactly like an Arnotts Mint Slice biscuit, except the base is more cake than biscuit. The girls went crazy for it because apparently it was THE BEST!!! This recipe is based on a woman’s weekly recipe, but over the years I have changed it and made it my own, as we all do with our favouriterecipes, tweaking them until they are just right!

Remember, this recipe is for my very large slice tin, that makes about 50 pieces, so halve the recipe if you have a smaller tin! Yes you can freeze it, but the chocolate always goes a bit funny, but still taste fine.

Ingredients – Base

1 1/2 Cups Self Raising Flour (220g)

4 Tablespoons of Cocoa (40g)

1/2 Teaspoon of Bicarbonate of Soda

2/3 Cup Castor Sugar (150g)

60g Butter (softened)

2 Eggs

160ml (g) Water

Ingredients – Filling

5 Cups Icing Sugar

2 Tablespoons of Oil (any tasteless oil is fine I used tastelessCoconut Oil)

120ml (g) Milk

2 – 4 Capfuls of Peppermint Essence (I used 2, put if you would like it more pepperminty then choose a bit more)

Ingredients –Top

400g Dark Chocolate

200g Unsalted Butter

Method – Base

1. Preheat over to 180ºC and place baking paper in a LARGE 25cm by 35cm slice tin.

2. Sift flour, cocoa and bicarb together in a mixing bowl, add sugar, softened butter and water and beat until well combined (about 3 minutes with and electric mixer).

3. Add egg and continue to beat for another minute.

4. Pour mixture into prepared slice tin and bake for 20 minutes.

5. Remove from oven and leave in the tin to cool a little.

6. Gently spread peppermint filling over the warm cake and leave to completely cool (if you are in a hurry, you can put the whole tin in the fridge.

7. When cake and filling are completed cold pour over melted chocolate mixture and allow to set at room temperature before putting in the fridge.

8. Carefully cut the slice or itwill get cracksin it (I find it easier to use a hot knife), serve and eat. I normally keep it in the fridge as it tastes better cold (or so they say).

Method – Peppermint Filling

1. Combine sifted icing sugar, and oil in a bowl and gradually stir in the milk, to make a spreadable paste. If you have a bit of difficulty making it into a paste, pop it in the microwave for 20 seconds or stir over a bowl of warm water to get it all combined.

Method – Chocolate Top

1. Melt chocolate and butter over a bowl of hot water until well combined.

THERMOMIX METHOD

Method – Base

1. Preheat over to 180ºCand place baking paper in a LARGE 25cm by 35cm slice tin.

2. Place BUTTERFLYinto the mixing bowl and secure. Place all ingredients except eggs into the mixing bowl and mix 20 seconds/speed 3.

3. Scrape down the bowl, add eggs and mix 60 seconds/speed 3Scrape down bowl and mix another 10 seconds/speed 3.

4. Pour mixture into prepared slice tin and bake for 20 minutes.

5. Remove from oven and leave in the tin to cool a little.

6. Gently spread peppermint filling over the warm cake and leave to completely cool (if you are in a hurry, you can put the whole tin in the fridge.

7. When cake and filling are completed cold pour over melted chocolate mixture and allow to set at room temperature before putting in the fridge.

8. Carefully cut theslice or itwill get crakes in it (I find it easier to use a hot knife), serve and eat. I normally keep it in the fridge as it tastes better cold (or so they say).

Method – Peppermint Filling

1. In a clean bowl, place all peppermint filling ingredients and mix 20 seconds/speed 5, scrape down the sides of the bowl and repeat.

Method –Chocolate Top

1. Place butter and chocolatethat has been broken into small pieces (that way you can always pinch one or two, no one is going to know) into the mixing bowl and melt5minutes/50º/speed 1. Check to see if everything is melted… if not, pop it on for another 2 minutes/50º/speed 1. The reason why you have to check is that all chocolate melts differently and it also depends on how small you break up the chocolate.

I hope you enjoy this recipe as much as the girls from Abbotsleigh. Do you have a food combination that you just can’t eat? What about a favourite store bough biscuit that you wish you could make?

Thanks so much for reading make you let me know what you think.

Enjoy Irresponsibly!

Liz xx

If you like this recipe may be you would like these?

Kaz’s Passion fruit Slice (Thermomix Method Included)

Chocolate Slice (Thermomix Method Included)

No Bake Hedgehog Slice (Thermomix Method Included)

The Best Chocolate Caramel Slice Ever (Thermomix Method Included)