0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgA 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,669kJ/ 639kcals |
---|---|
Fat | 38g |
Saturated Fat | 26g |
Carbohydrates | 66g |
Sugars | 51g |
Fibre | 1.9g |
Protein | 7.6g |
Salt | 0.8g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Guittard Green Mint Baking Chips in trolley 0
Item price
£5.65Price per unit
£1.67/100g0 added
0 in trolley
Quantity of Essential Plain White Flour in trolley 0
Item price
85pPrice per unit
56.7p/kg0 added
0 in trolley
Quantity of Cooks' Ingredients Baking Powder in trolley 0
Item price
£1.30Price per unit
81.3p/100g0 added
0 in trolley
Quantity of Cooks' Ingredients Bicarbonate of Soda in trolley 0
Item price
£1.50Price per unit
83.3p/100g0 added
0 in trolley
Quantity of Waitrose fine crystal sea salt in trolley 0
Item price
£2.00Price per unit
£5.72/kg0 added
0 in trolley
Quantity of Food Thoughts Fairly Traded Organic Cocoa Powder in trolley 0
Item price
£2.90Price per unit
£2.32/100g0 added
0 in trolley
Quantity of Billington's Light Brown Soft Sugar in trolley 0
Item price
£2.25Price per unit
£4.50/kg0 added
0 in trolley
Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0
Item price
£1.75Price per unit
29.2p each0 added
0 in trolley
Quantity of Essential Buttermilk in trolley 0
Item price
90pPrice per unit
31.7p/100ml0 added
0 in trolley
Quantity of Guittard Green Mint Baking Chips in trolley 0
Item price
£5.65Price per unit
£1.67/100g0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Tate & Lyle Fairtrade Icing Sugar in trolley 0
Item price
£2.65Price per unit
£2.65/kg