After Dinner Mint Cake
Preparation time is 40minutes
Total time is 40minutes
Serve is for 16 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
16
- 1 drop blue food colouring
- 4 drop green food colouring
- 200grams thickened cream
- 375grams unsalted butter, chopped
- 1 flake bar
- 1 large peppermint crisp bar
- 1 1/2tablespoons peppermint essence
- 750grams icing sugar mixture
- 3 chocolate mud cakes
- 200grams dark chocolate, chopped
- 1/2packets choccy Mint Biscuits
- 1 aero peppermint bar
- 1/2packets chocolate mint balls
- 1/2packets spearmint leaves jellies
- 1/2packets choc mint slices
Nutrition per serving
4420kJ / 1060Cal
4420 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
7.5grams
Fat
49.8grams
Carbs
134grams
Sugars
104grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
To make the peppermint buttercream, place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until pale and creamy for about 5 minutes. Turn the mixer speed to low and gradually add icing sugar, beating well until combined between each addition. Scrape down the side of the mixer. Add peppermint essence and food colouring and mix on medium speed until well combined. Set aside.
Step 2 of 5
Place one cake onto a large flat serving plate or cake board, icing side up. Place approximately 1 cup of peppermint buttercream onto the top of the cake, and use a spatula to spread to the edges. Place another cake on top, icing side down, and repeat the process. Place final cake on top, icing side down, and push down gently to level the cake layers.
Step 3 of 5
Use remaining peppermint buttercream to cover the outside of the cake, using a cake scraper (or the edge of an offset spatula) to smooth and reveal parts of the cake underneath.
Step 4 of 5
To make the dripping chocolate ganache, combine chocolate and cream in a microwave-safe bowl. Microwave in 15-second bursts, stirring in between until just melted. Transfer to a piping bag (or Zip Lock bag with the corner cut off). Run the piping bag around the top rim of the cake, varying the pressure to create drips of chocolate ganache down the sides. Fill in the centre of the top of the cake with remaining ganache, spreading it with the back of a spoon.
Step 5 of 5
Decorate using chopped and whole biscuits, chocolates and lollies and serve.
Categories
- Australian
- Desserts
- Microwave
- High fibre
- Low salt
- Chocolate
- Baking
- Celebration cake
- Mud cake hacks
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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