It was my cousins birthday last weekend and she loves a bit of home baking. She requested I bake a cake, so I decided to do something a bit special. Hence, a Mint Chocolate Aero cake. The recipe seemed quite complicated at first, but it was actually quite easy to make. There are a few different stages, but it was worth all the work, because it really was absolutely delicious. The chocolate cake was light and airy and the mint mousse was delicious and really gave the flavour of Mint Aero! It’s quite a rich cake, so small slices will serve about 10 – 12 people. So here’s the recipe:
275 g plain flour
500 g caster sugar
75 g high quality cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
240 ml buttermilk, shake well before using
120 ml vegetable oil
2 large eggs
1 tsp good vanilla extract
1 cup freshly brewed hot coffee (I just used instant coffee, as none of us are coffee drinkers)
Mint Chocolate Mousse filling:
This was so easy to make and really was so yummy! I used the same recipe as the chocolate ganache but substituted with white chocolate.
225 g white chocolate
300 ml whipping cream
Good few drops of peppermint essence (I judged by taste how much was needed)
1 – 2 drops green food colouring
450 g good quality chocolate
600 ml whipping cream
Optional: Mint Aero Chocolate Balls to decorate
Firstly, preheat the oven to 180 C. You will need two 19 cm round spring form cake tins. Line the bases with parchment paper, then butter and flour the pans.
Measure out your dry ingredients (flour, caster sugar, cocoa powder, baking soda, baking powder and salt) and sift into the bowl of your food mixer. Use the paddle attachment. In a separate bowl, whisk the wet ingredients together (buttermilk, oil, eggs, and vanilla). Put your mixer on low speed and slowly add the wet ingredients to the dry. Once combined and with the mixer still on a low speed, add the coffee and stir until just combined. Make sure to scrap out the bottom of your bowl with a spatula to make sure all the ingredients are combined.
The batter is a very runny consistency at this stage. Pour the batter between the two tins and bake for 35 – 40 minutes until a skewer comes out clean when inserted into the cake. Once you have removed the cakes from the oven, cool in the tins for around 30 minutes. Turn them out onto a cooling rack and cool completely. Once they have completely cooled, wrap them in cling film and chill for at least 3 hours in the fridge. I allowed them to chill overnight.
If you are going to make the mint chocolate mousse, it’s probably to do this the night before as well and allow it to chill in the fridge overnight. If you are short for time, you can chill it for 3 hours in the fridge alternatively. Break the chocolate into small pieces in a large mixing bowl. Meanwhile, slowly bring the cream to a boil in a saucepan. Once it has reached a boil, remove from the heat and allow it to cool slightly for a couple of minutes. Then pour the hot cream over the chocolate and allow to cool for 10 minutes. Next, whisk the cream and chocolate together until smooth and allow to cool until it reaches room temperature. Add in your green food colouring and peppermint essence at this stage. Next, using an electric hand-mixer (or hand whisk if you want to work on your muscles!) beat the mixture until it is shiny and fluffy and holds it’s shape. This can take a couple of minutes. Once you have beaten the mixture until it holds it’s shape, cover the bowl with cling film and allow to chill in the fridge. Next morning, you have a delicious minty mousse.
You use the same procedure as above to make the chocolate ganache, without allowing cooling time as the ganache will set quite quickly and you need to work quickly once it’s made to assemble the cake.
When ready to assemble, sandwich the cake layers with a layer of your mint chocolate mousse. Lightly coat the outside of your cake with the chocolate ganache, then use the rest of the ganache to ice your cake. Make sure to work quickly or ganache will set. Decorate top of cake with the mint aero chocolate balls. Serve. Delicious! 🙂
PS – sorry for the bad quality photos!