Mint Slice Cake

Mint Slice biscuits is definitely up there in my list of favourite sweet treats. I took this recipe from Raspberri Cupcakes, and it's amazing! Mine definitely is not as pretty as hers, so take a look at her blog for better pictures and more delicious recipes.

I made the cake almost exactly according to her recipe, but I halved the mint icing and used less chocolate in the ganache topping.



Ingredients
2 large eggs
55g (1/4 cup) caster sugar
32g cornflour (cornstarch)
17g Dutch-process cocoa
2 tsp plain flour
1/2 tsp cream of tartar
1/4 tsp bicarb soda
25g unsalted butter, melted and cooled

For the mint icing:
50g butter, removed from the fridge 30 minutes before starting
1 1/2 cups icing sugar, sifted
1 tsp milk
1 tsp peppermint essence

For the chocolate ganache topping:
150ml pure cream
100g 70% cocoa dark chocolate (I used Lindt)


Directions

1. Grease and line one 20cm round cake tin. Preheat oven to 180°C.


2. Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes). Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into prepared tin.


3. Bake in centre of oven until cake springs back when lightly pressed (this took me 15 minutes). Turn onto baking-paper-covered wire rack and cool completely.


4. Prepare the mint icing: beat butter and icing sugar together until light and fluffy, then add mint essence and milk and beat until smooth. Spread over the top of cake and smooth with a spatula.


5. To make the ganache, place cream in a small saucepan on low heat. Just as it starts to come to the boil, remove from the heat and cool for a couple minutes. Pour hot cream over chocolate and set aside to allow chocolate to melt. Mix cream and chocolate together until smooth using a whisk, then cool until it reaches room temperature and thickens.


6. Pour ganache over the top of the cake, using a spatula to ensure the ganache covers all the top and sides of the cake. Chill in the fridge until the ganache sets, then peel off the bottom baking paper and serve cake at room temperature.