A scrumptious, moist chocolate chip cake with a super hint of mint to have with a cuppa or a scoop of ice cream.

This is really quick and easy cake to make, I used a Bundt tin but it would work just as well in a round 20cm tin.

180g butter, plus extra for greasing

225g caster sugar

2tsp baking powder

180g plain flour, sifted

75g self-raising flour, sifted

3 large eggs

2tbs milk

3tbs cocoa powder mixed with 3tbs of hot water to make a smooth paste

100g milk chocolate chips

4tsp peppermint extract, or a bit more if you prefer, I like it minty

1.5ltr Bundt cake tin or 20cm round tin, well-greased with butter

Method

Preheat the oven to 180c, gas 4, 350f

Thoroughly brush the Bundt pan with melted butter. Cream together the butter and sugar until light and fluffy, stir in the peppermint extract.

Sift together the flours and baking powder, beat in one egg at a time to the butter mixture, adding a spoonful of flour at a time until all the flour is added, gently stir in the milk.

Spoon half of the cake batter into a separate bowl and mix in the cocoa paste, add the chocolate chips to the other half of the mixture. Add a spoonful of each of the batters alternately to the tin and swirl together with a teaspoon, to create the swirl effect when the cake is baked.

Bake for 40 minutes, then test the cake to see if a skewer inserted into the deepest part comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a wire cooking rack.