Mint Chocolate Slime Cake

Mint Chocolate Slime Cake Recipe

img_4536

 

This Halloween why not try making this mint chocolate slime cake. This is a really simple recipe to follow. The chocolate drip used for the decoration is made by just using melted chocolate. This gives the cake a rough shaper looks. If you wanted to drip to look more smooth, then I would suggest making a chocolate sauce. However, I opted for the melted chocolate as its easier to manipulate and give it the edges a rougher, sharper look to them, which I thought was most appropriate, considering its for Halloween.

However, this cake doesn’t just have to be for Halloween, you could always leave out the green food colouring and replace the melted chocolate drip for a chocolate sauce drip and decorate the cake with mint chocolate s like after eights, mint poppets, mint aero whatever you fancy putting on it.

img_4514

 

Ingredients

For the Chocolate Cake:

  • 100g Cocoa Powder
  • 200ml Boling Water
  • 6 Eggs
  • 100ml Milk
  • 350g Self Raising Flour
  • 2 tsp Baking Powder
  • 200g Butter
  • 550g Caster Sugar

For the Peppermint Ganache:

  • 200g Milk Chocolate
  • 150ml Double Cream
  • 20g Glucose
  • 2 tbsp. Peppermint Extract

For the Peppermint Cream Cheese Frosting

  • 250g Cream Cheese
  • 250g Butter
  • 625g Icing Sugar
  • 2 ½ tbsp. Peppermint Extract
  • Green Food Colouring

To decorate:

  • 100g Dark Chocolate
  • After Eights

img_4535-1

 

Method

For the Chocolate Cake:

  1. Firstly, preheat the oven to 180°C and line three 8-inch cake tins with greaseproof paper.
  2. Next place the cocoa powder and boiling water in a bowl and blend together to form a smooth paste.
  3. Then beat together the butter and sugar in a separate bowl until pale and fluffy, then add the cocoa mix to the butter mix and mix well.
  4. Then add the eggs one at a time with a spoonful of flour and combine well.
  5. With the remaining flour, fold into the batter.
  6. Once combined divide the mixture between the three cake tins and place in the oven and bake for 35-40 minutes.
  7. Once they’ve cooled down for a about 30 minutes in the cake tins remove them and peel away the greaseproof paper and allow to cool further on a wire rack until completely cool.

For the Peppermint Ganache:

  1. Place the cream and glucose in a saucepan and bring to the boil.
  2. Then pour the cream over the milk chocolate and stir until all the chocolate has melted and its thoroughly combined.
  3. Next add in the peppermint extract and mix well.

For the Peppermint Cream Cheese Frosting:

  1. Place the cream cheese frosting in a bowl and beat until smooth.
  2. Next beat the butter with a third of the icing sugar until light and fluffy.
  3. Add another third of the sugar and beat until its thoroughly combined.
  4. Then add the remaining icing sugar and the cream cheese and beat well. Then add the peppermint extract to the cream cheese mix and combine well along with the green food colouring, adding as much or little until you get the desired shade of green.

To Assemble:

  1. Trim the tops off the cakes so there completely flat.
  2. Then place one of the cakes on a turntable or serving plate and cover with a thick layer of the ganache, then repeat this with another cake.
  3. Then place the third cake on top and give the sides and top of the cake a crumb coat with the cream cheese frosting, then leave to set in the fridge for at least 4 hours.
  4. Once the cake has set, add another layer of the cream cheese frosting to the sides and top of the cake and smooth out with a cake scraper or palette knife.
  5. Next melt the chocolate and pour over the cake.
  6. Finally place the after eights on top.

 

img_4519-1

 

Leave a Reply

Your email address will not be published. Required fields are marked *