Mint Aero Drip Cake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I decided back in March to make my own birthday cake, and while I was looking for a recipe I liked, I came across this Mint Aero cake from Jane's Patisserie and knew this would be the perfect cake.

Let's get baking!

Ingredients:

Cake:

500g unsalted butter

500g light brown soft sugar

9 medium eggs

400g self-raising flour

100g cocoa powder

2 tsp peppermint extract

Mint Buttercream Frosting:

500g unsalted butter

1000g icing sugar

1/2-1 tsp green food colouring

2 tsp peppermint extract

Decoration:

75g dark chocolate

75g milk chocolate

150 ml double cream

Mint Aero Bubbles

Start off by pre-heating your oven to 180C/160C Fan and line 2 deep 20cm cake tins with baking parchment and leave to one side.

In a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy.

Next add in the self-raising flour, cocoa powder, eggs and mint extract and beat briefly until combined.

Divide the mixture between the 2 cake tins and smooth over. Bake in the oven for 50-55 minutes until the cakes spring back when pressed and a skewer should come out clean.

Once baked, leave to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.

For the buttercream, beat the unsalted butter until smooth and loose.

Beat in the icing sugar 1./3 at a time, until it's fully incorporated.

Add in the green food colouring a little at a time until you get your desired colour, and the mint extract.

Beat the buttercream for 4-5 minutes on a medium speed so it starts to get lighter and fluffier. It it gets a bit stiff, add in 1tbsp of boiling water at a time until you get a smooth consistency.

Once your cakes are cooled, split each cake into 2 layers.

Put the first layer on a cake board, spread some of the butter cream onto the top of the first layer, add the second cake on top, repeat, and then top again with some butter cream and then add the final sponge layer.

Cover the sides of the cake with a thin layer of buttercream for a crumb coat. Chill for 30 minutes.

Once chilled, add another layer of buttercream around the top and sides of the cake, and smooth around with a large metal scraper. Chill again for 30 minutes.

For the ganache drip, add the dark chocolate and milk chocolate to a bain-marie and pour over the double cream

Melt on a low heat, stirring often, until smooth.

Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest on top of the cake and spread evenly.

Crush mint aero bubbles over the top of the cake adding some whole mint aero bubbles too.

I actually really enjoyed making this cake and would happily make it again.

The recipe was pretty easy to follow and I feel like this needs to be my cake every birthday.

The flavours were amazing and it really tasted like I was having a mint aero chocolate bar. I shared it with some of my family and friends and they all really enjoyed it. I don't think I have the ganache drip down just yet but, I feel like it went a little better than it did when I did a drip on both of Skye's birthday cakes.

This is definitely my favourite cake that I've baked when it comes to the flavours.

If you would like to follow Jane's recipe, then head over to the Mint Aero Drip Cake recipe page on the Jane's Patisseries website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye