MINT CHOC LAYER CAKE

MINT CHOC LAYER CAKE

Ahhh L’amour, L’amour…

Its February already and Valentines Day is upon us! This year I decided to make a luscious Peppermint Chocolate cake for my beloved Mr Love. We have been together for 15 years and unbelievably we still really like each other.

It gets considerably harder to be romantic and spontaneous as the years roll on and since the arrival of Little Love. These days the only time we spend all day in bed together is due to a nasty bout of Norovirus.

So, I have come to enjoy the small romantic gestures of everyday life such as dancing in the kitchen, an unexpected foot rub and Mr L pasting my toothbrush ready for me.

If you want to spoil someone this Valentines then you can’t go wrong with cake – its pretty much my answer to most things in life! This one is rather lovely – Chocolatey sponge with Mint Choc Icing encased in crumbled Mint Chocolates.

Happy Valentines to all you lovely people, mwah!

Mint Chocolate Layer Cake

Sponge
6 Free Range Eggs
220g Golden Caster Sugar
200g Dark Chocolate ( 70% Cocoa Solids )
75g Plain Flour
4 Tablespoons Cocoa Powder ( I use Green & Blacks )

Icing
175g Dark Chocolate ( 70% Cocoa Solids )
50g Unsalted Butter
150ml Boiling Water
3 Tsp Cocoa
1.5 Tsp Peppermint Oil
300g Icing Sugar

1 x Packet Mint Chocolate Thins ( I used Waitrose Dark Chocolate Mint Thins )

Method

For the icing, whisk the cocoa into the boiling water with the peppermint oil and leave to cool.
Mix with the rest of the cooled icing ingredients until you have a smooth consistency. Chill for 3 – 4 Hours.

Preheat your oven to 200/ 180(fan). Grease and line two 20cm sandwich tins.

Whisk the eggs for 5 minutes with an electric mixer until pale and foamy. Add the caster sugar and keep whisking until it becomes pale, extremely thick and has reached the ‘Ribbon Stage’ *When the beater or whisk is lifted, the batter falls slowly back onto the surface of the mixture, forming a ribbon like pattern that, after a few seconds, sinks back into the batter.*

Gently sieve the flour and cocoa and fold into the egg and sugar mixture. Be careful not to knock all the air out. Follow with the melted chocolate and once the batter is fully combined, pour into your waiting tins and BAKE!

Cook for about 20mins or until a skewer inserted in the middle of the sponge comes away clean.

Leave to cool completely.

Fill and cover the sponges with the peppermint icing and sprinkle with the crushed mint chocolates.

Enjoy!

Love Lemony x

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