Mint slice cakes
A recipe from the Good Food collection.
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- 185 g (6½ oz) unsalted butter, softened
- 170 g (6 oz/¾ cup) caster (superfine) sugar
- 1 teaspoon natural vanilla extract
- 3 eggs
- 125 g (4½ oz/1 cup) self-raising flour
- 30 g (1 oz/¼ cup) plain (all-purpose) flour
- 60 g (2¼ oz/½ cup) unsweetened cocoa powder
- 125 ml (4 fl oz/½ cup) milk
- 60 ml (2 fl oz/¼ cup) pouring cream
- 2 teaspoons vegetable oil
- 1 tablespoon liquid glucose
- 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted peppermint extract
- 125 g (4½ oz) dark chocolate, chopped
- 80 ml (2½ fl oz/⅓ cup) pouring cream
1. To make the peppermint cream, combine all of the ingredients except the peppermint extract in a saucepan. Stir over low heat until the mixture is smooth and creamy. Add a few drops of peppermint and mix well. Refrigerate until ready to use.
2. Preheat the oven to 180°C (350°F/Gas 4). Line 12 standard muffin holes with paper cases.
3. Beat the butter, sugar and vanilla together with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Sift the flours and cocoa together and fold in alternately with the milk. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
4. Remove the cakes from the cases and cut in half horizontally. Spread the bottom layers with peppermint cream, then replace the top layers.
5. To make the ganache, combine the chocolate and cream in a small saucepan. Stir over low heat until the chocolate has melted. Remove from the heat and cool. Decorate the cakes with the ganache. Keep the cakes refrigerated until ready to serve.