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a 3 layer mint choc chip cake

Mint Choc Chip Cake

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Prep Time 15 minutes
Cook Time 35 minutes
Decoration Time 45 minutes
Servings 6

Equipment

  • 3 x 4inch cake tins

Ingredients
  

Cake

  • 150 g butter (at room temperature)
  • 150 g caster sugar
  • 1 1/2 tsp peppermint extract
  • 3 eggs
  • 1 1/2 tsp baking powder
  • 30 g cocoa powder
  • 120 g self-raising flour
  • 75 g dark chocolate chips

Buttercream

  • 180 g butter (at room temperature)
  • 400 g icing sugar
  • 2 tsp peppermint extract
  • blue or green food colouring gel
  • 3 tbsp milk
  • 75 g dark chocolate chips for decorating

Instructions
 

Cake

  • To make the cake, pre-heat an oven to 190 degrees (170 degrees fan assisted).
  • Cream the butter and sugar together.
  • Whisk the eggs into the butter and sugar.
  • Add the peppermint extract and baking powder and whisk further.
  • Sift the self-raising flour and fold into the mixture.
  • Grease the cake tins very lightly with butter and split the cake mixture between the 3 tins.
  • Place into the oven and bake for approximately 35 minutes.
  • Once the cakes are cooked through, allow to cool on a wire tray.
  • Once cooled, level the cakes out by slicing off the top of each to ensure they are flat.

Buttercream

  • To make the buttercream, whisk 180g of room temperature butter for 5 minutes.
  • Add 2 tsp of peppermint extract and whisk for a further minute.
  • Sift the icing sugar and add in 2 stages, whisking after each.
  • Add a small amount of food colouring gel and whisk thoroughly until all the mixture is combined.
  • Add 1 tbsp milk at a time, up to 3 tbsp. Whisk after each to check that the consistency is smooth yet remains firm.

Decoration

  • Put the buttercream into a piping bag with a round nozzle. You could also use a knife and spoon to spread it if you don't have piping bags.
  • Fix the 1st layer of cake to a plate or cake board.
  • Cover the top of the cake with buttercream.
  • Add the 2nd and 3rd cake layers, repeat the preious steps by adding buttercream in between.
  • Cover the outside of the cake in a layer of buttercream - this is known as the crumb coat.
  • Place the cake in the fridge for approximately 15 minutes (or longer) until the buttercream is firmer.
  • Once cooled, add the 2nd (and final) layer of buttercream to the cake.
  • You can smooth the edges with a palette knife or special cake smoother.
  • Once fully coated, add the additional chocolate chips to the top and sides of the cake.