Easy chocolate & mint celebration cake

Name: Easy chocolate & mint celebration cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 225 g Essential Unsalted Dairy Butter, plus a little for greasing; 100 g Guittard Green Mint Baking Chips; 250 g plain flour; 1½ tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp fine salt; 50 g cocoa powder; 225 g light brown soft sugar; 5 British Blacktail Free Range Medium Eggs; 175 g Essential Buttermilk

A pretty pastel-coloured cake, ideal for a mint-chocolate-lover’s birthday. The method of adding the butter to the flour (rather than to the sugar) is called ‘reverse creaming’ and makes a really tender crumb.

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Vegetarian

Serves12
CourseCake
Prepare30 mins
Cook25 mins
Total time55 mins
Pluscooling

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Ingredients

225g Essential Unsalted Dairy Butter, plus a little for greasing
100g Guittard Green Mint Baking Chips
250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine salt
50g cocoa powder
225g light brown soft sugar
5 British Blacktail Free Range Medium Eggs
175g Essential Buttermilk

For the mint buttercream

100g Guittard Green Mint Baking Chips, plus 50g to serve
175g Essential Unsalted Dairy Butter, softened
200g icing sugar, sifted

Method

Preheat the oven to 180ºC, gas mark 4. Grease 3x20cm round sandwich tins, then line the bases with baking parchment. Set the 100g mint chips in a heatproof bowl over a pan of simmering water and melt gently, stirring often.
Put the butter, flour, raising agents and salt into a food processor. Pulse to fine crumbs. Blitz in the cocoa and brown sugar, then the eggs and buttermilk, and the melted chocolate. Scrape the bowl a few times as you go. Divide between the tins, level the tops, then bake for 15-20 minutes, until risen and firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tins on a rack.
For the buttercream, melt 100g mint chips. Put the butter and a pinch of salt in a large bowl. Beat with an electric hand mixer until creamy, then gradually beat in the icing sugar until fluffy and pale and fold in the melted chips until even.
Stack the cakes on a plate, then spread ¼ of the buttercream between each layer, across the top and around the sides. Decorate with the remaining 50g mint chips and gold candles. Keep in a cool place for up to 3 days.