When it comed to chocolate I just love the Hummingbird Bakery frosting with cream cheese that reminds me of my mothers frosting for her chocolate cake. But because I use this frosting so much, it is fun to alter it a little sometimes, and the easiest way is of course to make a mint chocolate frosting. This version is not too minty, I still wanted the frosting to taste of chocolate, so for me this is perfect, but you can add more or less of peppermint essence to create the flavour you like.
I found this cake quite Christmasy because of the mint flavour and decorated it sparsley with candy cane sprinkles, which was an effective way to make a holiday cake.
Chocolate cake with mint chocolate frosting, serves 8-10
The cake, 2 sponges
400 ml caster sugar
330 ml plain flour
4 tbsp cocoa
2,5 tsp vanilla sugar
2,5 tsp baking powder
135 g melted butter
3 eggs
200 ml hot (recently boiled) water
Mix the dry ingredients in a bowl. Add eggs, butter and water and stir to combine. Pour it into one or two round 20cm springforms and bake in a low oven for 35-45 minutes in 175C. Leave to cool completely. Remove from the tin(s). If you only used one tin, but the cake in half with a bread knife.
Mint chocolate frosting
400 g icing sugar
150 g softened butter
60 g cocoa
300 g cream cheese, cold
2 tsp peppermint essence
Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat for about 5 minutes until you have a glossy frosting. Add the peppermint and beat to incorpotate.
Divide the frosting in four. Add the first 1/4 to spread onto the base sponge. Put the other sponge on top and use 2/4 to cover the whole cake with the frosting (both sides and on top). Use the last 1/4 to pipe decorations on top. Add candy cane sprinkles if you like.
Scandelights 