It has been over a week since I baked anything, I have been dealing with some personal stuff. I did think about all the things I wanted to make. I have been wanting to make something different.
I have been thinking a lot about things with mint lately then when I was going through one of my recipe books, I came across a recipe for chocolate cake and then the idea struck me. Mint Chocolate Cake which is how we ended up here.
This cake is a full overload of mint, the sponge is mint chocolate. Mint buttercream topped with mint aero bubbles and aero chocolate bars. This cake was defiantly a good bake, I loved making every bit of this cake.
This cake was massively enjoyed by everyone who had a slice and I could not get enough of it.
Mint Overload Cake
Servings 10 slices
Ingredients
Cake
- 2 tbs Cocoa Powder
- 3 tbs Hot Water
- 225 g caster sugar
- 225 g butter
- 250 g self-raising flour
- 50 g milk chocolate
- 2 tsp baking powder
- 2 tsp peppermint essence
- 4 eggs
Icing
- 225 g butter
- 500 g icing sugar
- green food colouring
- 2 tsp peppermint essence
Decoration
- Mint Aero Bubbles
- Mint Aero Bars
- Mint Matchsticks
Instructions
Cake
- Pre-heat oven on gas mark 4, grease and line two 8 inch cakes tins. Mix the cocoa powder with the hot water and leave to cool for a minute.
- Beat the butter and caster sugar together until combined then add the eggs one at a time. Once all the eggs are mixed in, add the chocolate mixture and flour then beat again until incorporated.
- Melt the milk chocolate and add that to the mixture along with the peppermint essence then mix until incorporated. Separate the mixture evenly between the two tins.
- Put in the over for about 25 minutes until a skewer comes out clean. Once cooked, remove and leave them in the tin to cool for a bit then transfer to a wire rack to cool completely.
Icing
- Beat the butter until pale and fluffy. Add the icing sugar a little at time until fully incorporated.
- Add in the green food colouring and peppermint extract then mix until fully incorporated. Then fill a piping bag with a circle piping nozzle and pipe onto the first layer of cake. Sprinkle over some crushed up aero on to the buttercream before putting the second layer on top.
- Pipe icing on to the top layer of the cake until fully covered and then add your mint chocolate to the top. Then enjoy.
