Mint Chocolate Christmas Tree Cake

The  perfect festive treat

This mint chocolate tree cake was super easy to make and tastes amazing, it would be perfect to make with kids in the Christmas holidays, they would love decorating this and you can be as creative as you like. I brought a pack of two tree cake cases from morrisons last year and never got around to using them for anything however they still have them this year and there really cheap. But you could make anything with them, you could opt for a traybake like a brownie and then you wouldn’t have to decorate it but personally I think that’s the fun part. I decided to go for this because I thought that the flavours were quite Christmassy, and they went well with the colours that I wanted.

I wanted the piping on the tree to look quite realistic, so I did it quite rough so if your not very good at piping or your making this with kids then that’s ok because the rougher it looks the more realistic it looks. Another fun idea would be to crush up some candy canes and sprinkle them all over the cake.

For the chocolate mint sponge:
• 75g cocoa powder
• 150ml boiling water
• 4 eggs
• 75ml milk
• 235g self-raising flour
• 1 ½ tsp baking powder
• 150g softened unsalted butter
• 360g caster sugar
• 1 tsp peppermint extract
For the peppermint buttercream
• 80g softened unsalted butter
• 180g icing sugar (sieved)
• 1 tsp peppermint extract
• Green food colouring (quantities vary due to brands)

• Mint aero bubbles
• 50g melted dark chocolate
• Icing sugar to dust
• Disposal tree cake case
• Piping bags and nozzle

1. Preheat the oven to 170°C.
2. Mix the cocoa powder and boiling water together to form a paste.
3. Cream the butter and sugar together until it becomes pale and fluffy.
4. Then in a separate bowl lightly whisk the eggs and milk together and then gradually add this to the butter mix. If the mixture starts to curdle then add a spoonful of flour.
5. Next fold in the flour, then add the peppermint extract and mix in.
6. Then spoon this mixture into the two tree cases and bake for 20-25 minutes.
7. To make the buttercream beat the butter and gradually add the icing sugar and beat, then add the mint extract and the food colouring and thoroughly mix together.
8. Then place this into a piping bag and roughly pipe over the completely cooled cake.
9. Then place the melted chocolate into a piping bag and pipe over the cake in a zig zag pattern.
10. Then dot the aero bubble all over and dust with icing sugar.

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