Dear Diamond, we all know who is really a girl’s best friend. Sincerely yours, Chocolate Cake.
I’m a sucker for anything choc mint, anything chocolate I guess.
Make your go-to chocolate cake, sandwich it with layers of ganache and choc mint mousse
Chocolate Cake with Chocolate Mint Mousse
2 cups cake flour
1 1/2 cup sugar
1 tsp bicarbonate of soda
1/2 cup cocoa powder
1 cup buttermilk
1 cup oil
1/2 cup espresso or strong black coffee
1 tsp vanilla essence
In the bowl of your stand mixer soft together flour, cocoa powder, bicarbonate of soda, then add the sugar and mix with the whisk attachment. In a separate bowl mix together buttermilk, eggs, oil, espresso and vanilla essence. Add to the dry ingredients and whisk briefly.
Spread into 3, 20cm lined cake tins, bake for 20-25 min or until ready.
Chocolate Mint Mousse
135g peppermint aero chocolate, chopped
100g milk chocolate
1/2 cup milk
2 cups whipping cream
In a saucepan heat the marshmallows, chocolate and milk, stirring until marshmallows and chocolate are melted. Cool completely.
Beat cream to soft peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed.
Milk chocolate ganache
250g melted milk chocolate
Make a ganache with the above and set aside to firm up slightly. Till spreadable.
Place 1 sponge into a expandable entremet ring and spread 100g of ganache over the sponge, top with half the peppermint mousse, place the second sponge on top and spread 100g of ganache over the sponge, top with the remaining mousse and lastly place the third sponge on top.
Refrigerate for 4 hours or overnight, decorate with remaining ganache and peppermint aero.