Chocolate Cake with Mint Buttercream and Chocolate Ganache
Impress your guests by making this appetising yet gorgeous drip cake.
- Makes : 10-12 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 45 mins
190 g (340 ml) cake flour
1/3 C (80 ml) cocoa powder
1 tsp (5 ml) bicarbonate of soda
1 tsp (5 ml) baking powder
150 g (180 ml) castor sugar
2 Tbsp (30 ml) golden syrup
2 eggs, beaten
150 ml oil
150 ml milk
150 g butter
500 g icing sugar, sifted
1 tsp (5 ml) mint essence
2 ml green food colouring
½ C (125 ml) cream
200 g good quality dark chocolate, broken into pieces
Heat the oven to 160 °C.
Grease two 20 cm straight-sided sandwich tins and line the bases with baking paper.
Sift the dry ingredients into a large bowl and stir in the syrup, eggs, oil and milk. Beat well and pour into the prepared tins.
Bake in the oven for 30 to 35 minutes or until the cake is cooked through when tested with a skewer. Turn out on a cooling rack, remove the paper and leave to cool.
Cream the butter until pale and fluffy, add the sifted icing sugar a little at a time until it is all incorporated. Add the mint essence and food colouring a little at a time, to reach the desired colour and flavour.
Scald the cream in a small saucepan. Add the broken chocolate to a bowl. Pour the heated cream over the broken pieces of chocolate and mix well until smooth and glossy. Set aside to cool.
Sandwich the cake together with a little icing; use the remaining icing to cover the cake.
To create the drip effect, use a teaspoon to dollop ganache at intervals around the edge of the cake and use the spoon to gently ease over the side to form a drip. Then fill in the top of the cake as normal.
Take it slow and do it bit by bit to get the right effect.
Note: the ganache must be cooled or it will melt the icing.
Garnish with fresh flower adornment of your choice.