Mint choc icing
- 1 packet of bournville
- 250ml(small pot) double cream
- 1 1/2tsp Dr oetekor American peppermint extract
- pinch of salt
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.
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.