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.

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.