Mint Chocolate Cake

50175898803_866c1b3a34_o

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

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s