Try this lime and mint chocolate cake, then check out more indulgent chocolate cake recipes such as our chocolate fudge cake, chocolate courgette cake, chocolate loaf cake and easy chocolate cake.

This mint chocolate cake recipe with lime is created by original GBBO winner and expert baker Edd Kimber.

Here's Edd's insider baking tip:Loaf cakes are a wonderful blank canvas – you can add all kinds of flavours and they suit most occasions. This lime and mint version is a refreshing twist on a classic lemon loaf, and the milk-chocolate glaze matches perfectly. Inspired by a French baking technique, I replace a large portion of the butter in this cake with double cream, which gives a lovely soft sponge.



  • 300g caster sugar
  • 5 limes, zested, reserving 1 lime’s worth of zest to decorate the cake
  • 10g mint leaves
  • 150g unsalted butter, softened, plus extra for the tin
  • 3 eggs, lightly beaten
  • 300g plain flour
  • 2 tsp baking powder
  • 200ml double cream


  • 100ml (about 5 limes) lime juice
  • 100g caster sugar


  • 85g (35%-45% cocoa content) milk chocolate, finely chopped
  • 125ml double cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and butter and line a 900g loaf tin. Put the sugar, lime zest and mint leaves into a food processor and blend until the mint is very finely chopped. Put the butter into a bowl with the infused sugar and beat with an electric mixer for about 5 minutes until light and fluffy. Add the eggs, a little a time, waiting until fully combined before adding more. Fold in the flour, ¼ tsp salt and the baking powder and mix until smooth. Pour in the cream and gently mix to combine. Spoon into the loaf tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.

  • STEP 2

    While the cake bakes, put the lime juice and sugar into a small pan and bring to a gentle simmer, cooking until the sugar has dissolved. Remove from the heat.

  • STEP 3

    Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack set over a piece of baking paper. Using a skewer, poke holes all over the top, sides and base of the cake. Brush the syrup all over the cake, coating the entire surface. Allow to cool. Once fully cooled, put the cake into the freezer for 20 minutes.

  • STEP 4

    To make the glaze, put the chopped chocolate in a bowl. Heat the cream until simmering then remove from the heat and pour over the chocolate, stirring to make a thin, pourable glaze. Leave for 10 minutes until slightly thickened. Remove the cake from the freezer and set back onto the wire rack. Pour the glaze all over the cake, making sure the entire top and sides are covered. Allow the glaze to cool for 5 minutes before topping with a little lime zest. This cake will keep for 3-4 days in an airtight container.

Make one of our other loaf cake recipes...

Coffee loaf cake with mocha fudge frosting


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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