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£8.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Grease 3x20cm round sandwich tins, then line the bases with baking parchment. Set the 100g mint chips in a heatproof bowl over a pan of simmering water and melt gently, stirring often.
Put the butter, flour, raising agents and salt into a food processor. Pulse to fine crumbs. Blitz in the cocoa and brown sugar, then the eggs and buttermilk, and the melted chocolate. Scrape the bowl a few times as you go. Divide between the tins, level the tops, then bake for 15-20 minutes, until risen and firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tins on a rack.
For the buttercream, melt 100g mint chips. Put the butter and a pinch of salt in a large bowl. Beat with an electric hand mixer until creamy, then gradually beat in the icing sugar until fluffy and pale and fold in the melted chips until even.
Stack the cakes on a plate, then spread ¼ of the buttercream between each layer, across the top and around the sides. Decorate with the remaining 50g mint chips and gold candles. Keep in a cool place for up to 3 days.
Typical values per serving when made using specific products in recipe
Energy | 2,669kJ/ 639kcals |
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Fat | 38g |
Saturated Fat | 26g |
Carbohydrates | 66g |
Sugars | 51g |
Fibre | 1.9g |
Protein | 7.6g |
Salt | 0.8g |
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