Ingredients:
Mint choc icing
- 1 packet of bournville
- 250ml(small pot) double cream
- 1 1/2tsp Dr oetekor American peppermint extract
- pinch of salt
Chocolate Cake
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk room temperature
- 3/4 cup hot water
- 2 large eggs
- 2 tsp vanilla
Method:
1.Make the ganache the night before by heating the cream in the microwave and then adding choc pieces so they melt together. Once all are combined add the mint. Leave to cool at room temp.
2. Preheat oven to 150degrees celcius, and prepare tins.
3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
4.In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
5.Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
6. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
7.Bake until a cake tester comes out mostly clean. A total of 30-35mins.
8.Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Notes do not store in fridge or will become hard and dry!
Recipe needs work. Was not a fan of the cake but others seem to like it
uniced cake freezes really well. We cut up into slices and defrosted them in microwave for 30 secs and it turned out good.
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