Friday, 28 February 2014

Mint Chocolate Fudge Cake...

If you're having friends or family around for dinner this weekend, make this cake. Don't tell them it's refined sugar and grain free. Just tell them you've made Mint Chocolate Fudge Cake.... watch them hoover it up! All elegance and table manners goes out the window when you get near a cake that tastes this good....

I try to keep my recipes as simple & as quick to make as possible. This cake is really easy... it will take a little more of your time since you've to wait for it to cool before icing, but it's worth it. 

For the cake: 
  • 300g butter (ok it's a lot, but it's a big cake... and I'm not saying eat it every day!)
  • 8 tbsp Irish honey
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 100g unsweetened cocoa powder
  • 8 eggs
  • 125g ground almonds 
  • 2 tsp Gluten free baking powder
  • 4 mint leaves, finely chopped

Line two 8" round cake tins with baking parchment. 

Preheat oven to 160d (fan). 

Start by melting the butter, honey, vanilla, peppermint & cocoa together in a heatproof bowl.

Add the eggs, one at a time, beating well between each addition.

Finally, fold in the ground almonds, baking powder and mint leaves.

Divide equally between the lined cake tins. 

Bake for 25 minutes at which point the cakes should be firm to the touch and a cake tester comes out clean.

 Remove from the tins and set aside to cool on a wire rack. 

For the peppermint icing:
  • 200g mascarpone 
  • 100g coconut cream
  • 1 tsp vanilla extract
  • 2 tsp peppermint extract
  • 1 tbsp Irish honey

Add all the ingredients to a mixing bowl & beat well until smooth.

To assemble:

Sandwich the cake together with a generous layer of peppermint icing.

Cover the top and sides evenly with the remaining icing.

Next..... and only cos I just can't help myself..... Chocolate!

For the ganache: 
  • 2 tbsp coconut oil
  • 4 tbsp unsweetened cocoa powder
  • 1 tbsp Irish honey
  • 1 tsp vanilla extract

Melt all the ingredients together in a heat proof bowl. 

Pour the chocolate over the top of the cake...don't worry if it flows down the sides!

Garnish with fresh berries & a sprig of mint. 

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