A few years back, I stumbled upon a patch of wild mint growing near my greenhouse. Instead of removing what some might consider an invasive plant, I decided to let it flourish because I just love the smell and taste of mint. I use the fresh leaves regularly throughout the spring and summer for cooking and to make delicious homemade mint tea.

This spring, I’m adding more mint to my garden, specifically around my chicken coop. After five years of chicken keeping, I’m always looking for natural ways to improve their environment. The wild mint serves as a natural deterrent for mice and insects that might otherwise be attracted to their feed. It’s completely safe for my flock to peck at, and during warmer days, pecking on it provides a natural way for them to lower their body temperature.

What I love most about wild mint is the little effort it requires. It grows so vigorously that once established, it requires almost no maintenance. The same resilient nature that makes gardeners cautious about planting mint makes it perfect for areas like chicken runs where you want consistent coverage.

I’ve been experimenting with this herb in the kitchen this week and have created this wild mint chocolate cake that is absolutely delicious. The fresh mint gives the chocolate cake a cool taste that pairs perfectly with its richness. I find there’s something magical about serving a sweet treat when I can tell the story of its ingredients. 

Ingredients

For the Cake:

• 250g plain flour
• 350g caster sugar
• 90g unsweetened cocoa powder
• 2 tsp bicarbonate of soda 
• 1 tsp baking powder 
• 1 tsp salt 
• 2 large eggs
• 240ml buttermilk
• 120ml coconut oil, melted
• 2 tsp vanilla extract 
• 15g fresh wild mint leaves, finely chopped (plus an additional 30g for steeping)
• 240ml hot water

For the Mint Frosting:

• 225g unsalted butter, softened
• 500g icing sugar
• 3 tbsp milk 
• 1 tsp vanilla extract
• 20g wild mint leaves, very finely chopped
• Green food colouring (optional)

Instructions

1. Prepare: Preheat oven to 180°C (fan 160°C). Grease and line two 23cm round cake tins.
2. Steep mint: Bring the 240ml water to a boil. Add 30g mint leaves and remove from heat. Cover and steep for 15 minutes. Strain the leaves, pressing to extract all flavor. Allow the mint-infused water to cool slightly.
3. Make the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, bicarbonate of soda, baking powder, and salt.
4. Add wet ingredients: Add eggs, buttermilk, oil, vanilla, and the 15g finely chopped mint leaves. Beat with an electric mixer on medium speed for about 2 minutes.
5. Finish batter: Stir in the mint-infused hot water (batter will be thin). Pour evenly into prepared tins.
6. Bake: Bake for 30-35 minutes, or until a skewer inserted in center comes out clean. Cool in tins for 10 minutes, then remove to wire racks to cool completely.
7. Make frosting: Beat butter until creamy. Gradually add icing sugar, milk & vanilla. Beat until smooth and fluffy. Add a drop of green food colouring if desired.
8. Assemble: Spread frosting between layers and over top and sides of cake.
9. Garnish: Decorate with finely sliced fresh wild mint leaves before serving.

Notes

• If using wild mint from your garden or wild-harvested, ensure it’s been thoroughly washed and is free from pesticides.
• For an even stronger mint flavor, add a few drops of peppermint extract to the frosting.
• The cake can be stored in an airtight container for up to 3 days.