Top tips
Undecorated cake can be assembled up to one day ahead. Store in a large airtight container. Decorate with buttercream, chocolate drips and chocolates up to 2 hours before serving. Keep in a cool place.
CHOCOLATE MINT LAYER CAKE
SERVES 12-14 PREP AND COOK: 1 HOUR, 35 MINS
2 x 535g packets rich chocolate cake mix
½ tsp peppermint-flavoured essence
Chopped mint Aero bar and mint Maltesers, to decorate
MINT BUTTERCREAM
200g butter, softened
2 cups icing sugar mixture
Peppermint-flavoured essence, to taste
Liquid green food colouring
CHOCOLATE DRIP
⅔ cup Dark Choc Melts
2 tblsps pure cream
1 Grease two 20cm round x 7cm deep cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
2 Prepare cake mixes according to packet directions, reserving frosting mix sachets. Spoon into a prepared pans.
3 Cook in a moderately slow oven (160°C) for about 55 minutes, or until cooked when tested. Remove. Stand in pans for 10 minutes. Turn cakes onto wire racks to cool.
Using a large serrated knife, trim top of the cakes to sit flat. Cut each cake horizontally in half.
