- Average
- Average budget
Ingredients
- 4 ounces butter
- 3/4 cup soft brown sugar
- 1/3 cup caster sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup flour
- 3/4 cup self-rising flour
- 1 teaspoon bicarbonate of soda
- 1/3 cup cocoa powder
- 1/4 cup hot water
- 1 cup buttermilk
- Buttercream:
- 9 2/3 ounces butter
- 2/3 cup icing sugar
- 3 drops peppermint extract
- 3 drops green food coloring
- 4 ounces dark chocolate, melted
Preparation
Step 1
Preheat oven to 350 degrees. Brush an 8 inch round cake tin with melted butter. Line base with baking paper.
Step 2
Beat butter and sugar in a large bowl until light and creamy. Add eggs gradually, beating well after each addition. Add vanilla; beat until combined. Transfer mixture to large bowl.
Step 3
Using a metal spoon, fold in sifted flours, soda and cocoa alternately with water and milk. Stir 1 minute until well combined.
Step 4
Spoon mixture into prepared tin; smooth surface. Bake 45-50 minutes or until skewer inserted in center comes out clean. Leave cake in tin for 20 minutes before turning onto a wire rack to cool.
Step 5
To make buttercream:
Using electric beaters, beat butter and sugar in small bowl until light and creamy. Transfer one-third of the mixture to a small bowl. Add peppermint extract and mix well. Reserve 1 tablespoon and mix with green food coloring. Add the chocolate to the remaining buttercream; beat until well combined.
Step 6
Cut cake into three horizontal layers. Place base layer on plate and spread with half the mint cream. Top with next layer and spread with remaining mint cream. Place third layer on top. Using a flat-bladed knifes spread chocolate buttercream over top and sides of cake. Serve.