Mint Chocolate Chip Cake Recipe

As requested by theicingonourcake.blogspot.co.uk/, i'm going to share a cake recipe that I experimented with and turns out to be everyone's favorite cake.

I am a lover of baking and find it very relaxing. I make many different things but this cake is nice and simple but is a show stopper.

I forgot the Cocoa Powder in the pic WOOPS!

INGREDIENTS 

4oz Self Raising Flour

4oz Butter

4oz Caster Sugar

2 Eggs

1tsp Baking Powder

2tbsp Cocoa Powder

1/2tsp Peppermint (for both Cake and Ganche)

300g Dark Chocolate

300g Double Cream

One Bag of White Chocolate Chips

Mint Chocolate Thins

Chocolate Flakes

EQUIPMENT

Most importantly an oven

Cake tin

Grease-proof paper

Cake board

A flat knife

Measuring Spoons

Sieve

Mixing Bowl and whisk

METHOD

I am a Delia Smith and completely believe in her sponge cake mixture! So if all fails pull out Delia and follow her basic Victoria Sponge Recipe lol.

How I make my sponges are in 2 separate halves instead of making one big cake and cutting in half.

Make sure your ingredients are room temperature.

 CAKE

To start you want to pre-heat your oven to Gas Mark 3, Grease and Line your tin.

In a bowl mix the Butter and Caster Sugar together.

Mix the Eggs into the Butter and Sugar ONE at a time.

Sieve the Self Raising Flour a bit at the time, until the mixture is nice and smooth.

Add into the mixture the Cocoa Powder and Baking Powder.

Then finally add the Peppermint Essence, it might not seem much but you want the flavor to be there but not WOW that is MINTY!

In the bottom cake add the bag of White Chocolate Chips, so that it sits nicely and when you put the top cake on the Ganche will not sit lumpy.

I am a blind baker, I bake by smell and not timings, but usually around 20mins, you should be able smell the beautiful cake and touch it with springing back.

My baked cakes!

I usually let the cakes cool in the cakes tin, they then retain the moisture, I think....it just makes it better lol.

TOPPING

In a non stick pan put the Double Cream, Dark Chocolate and 1/2tsp Peppermint Essence  in a warm up on a LOW heat

Wait until the Dark Chocolate Melts then take off the heat and pour into a bowl.

Cover with Cling Film, to stop any insects trying to enter the chocolaty goodness. Put to one side for ONE to TWO hours, until it has set a little.

Give the chance a stir before applying, with a Big Spoon, put TWO big blobs of Ganche on the bottom sponge and spread out. Then put the top piece on.

Using your Flat Knife added the Ganche to the side of your cake, do not worry about making a mess you can clean that up with a piece of kitchen towel. Then add the rest of the top and make it all nice a smooth.

To add my Mint Chocolate Thins I did keep them in the fridge so they are hard to make it easier cut into two. Put them on the cake like it was a clock face, adding the Chocolate Sprinkles on last.

Finished Cake

I hope you like the cake as much as my friends and family do.

And remember to check out theicingonourcake.blogspot.co.uk/

Bye!