Choc Mint Forest Naked Cake

A delicious & healthier Chocolate Mint Cake that’s both decadent and dairy free. Topped with a simple 3-ingredient icing, this cake is completely ready to within one hour! 

INGREDIENTS

• 200g dark chocolate, finely chopped
• 200g butter, chopped
• 125ml (1/2 cup) boiling water
• 215g (1 cup) caster sugar
• 150g (1 cup) self-rising flour
• 120g (2/3 cup) potato flour
• 35g (1/3 cup) dark cocoa powder
• 390g can sweetened condensed milk
• 185ml (3/4 cup) buttermilk
• 4 eggs
• 40g packet Nestle Aero Peppermint chocolate, halved diagonally
• 30g Cadbury Flake chocolate, halved
• Yoghurt-coated raisins
• Darrell Lea Mint Chocolate Balls, halved
• Peppermint Crisp, crushed, to decorate
• Crispy chocolate pearls, to decorate
• Coloured sugar crystals, to decorate

MERINGUE MUSHROOMS

• 2 egg whites, at room temperature
• Pinch cream of tartar
• 100g (1/2 cup) caster sugar
• 40g dark chocolate, melted
• Cocoa powder, to dust

MINT BUTTERCREAM

• 400g butter, at room temperature
• 230g (2 1/2 cups) icing sugar mixture
• 1 tablespoon milk
• Green food colouring, to dye
• Peppermint essence, to taste

CHOCOLATE DRIZZLE

• 100g dark chocolate, finely chopped
• 1 tablespoon liquid glucose
• 125ml (1/2 cup) pouring cream

METHOD

Step 1

Preheat the oven to 170C/150C fan forced. Grease 2 deep 17.5cm (base measurement) round cake pans. Line the bases and sides with baking paper.

Step 2

Combine chocolate, butter and boiling water in a heatproof bowl. Microwave on High for 1-2 minutes or until melted and smooth. Combine sugar, flours and cocoa in a large bowl. Make a well in the centre. Add chocolate mixture, condensed milk, buttermilk and eggs. Use a balloon whisk to whisk until combined and smooth. Divide evenly between the prepared pans and bake for 50-55 minutes or until a skewer inserted into the centres of the cakes comes out clean. Set aside in pans on a wire rack to cool completely.

Step 3

For the meringue mushrooms, reduce oven temperature to 120C/100C fan forced. Line 2 baking trays with baking paper. Use electric beaters to beat the egg whites and cream of tartar in a small bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved and the meringue is thick and glossy. Spoon into a piping bag fitted with a 5mm plain round nozzle. Pipe an equal number of large and small meringue kisses onto prepared trays. Use moistened fingertips to smooth out peaks. Bake for 25-30 minutes or until crisp. Turn off oven. Leave the meringues in oven with the door ajar to cool completely. When cool, spread a little chocolate on tops of the small kisses (the mushroom stalks) and sandwich with bases of the large kisses (the caps). Dust meringue mushrooms with cocoa. Set aside to set.

Step 4

For the mint buttercream, use electric beaters to beat the butter in a bowl until softened. Gradually add the icing sugar, beating until pale and creamy. Add the milk and beat until smooth. Add a few drops of green food colouring and peppermint essence. Beat until well combined. Reserve 1⁄2 cup buttercream in a separate bowl.

Step 5

To assemble, use a large serrated knife to trim the tops of the cakes to flatten. Cut the cakes in half horizontally. Place 1 piece of cake on a serving plate or stand. Spread over one-fifth of the buttercream. Top with another piece of cake, pressing gently but firmly to secure. Repeat layering with the remaining cake and half of the remaining buttercream, finishing with a layer of cake, base side up. Spread a thin layer of buttercream over the top and side of the assembled cake. Place in fridge for 15 minutes or until just firm. Spread the remaining buttercream over the top and side, allowing some of the side to show through. Place in fridge to chill.

Step 6

For the chocolate drizzle, combine the chocolate, glucose and cream in a heatproof bowl. Microwave on High for 1 minute. Stir until melted and smooth. Set aside to cool to room temperature.

Step 7

Pour the chocolate drizzle over the centre of the cake. Use a palette knife to carefully spread to the edge, allowing it to drizzle down the side of the cake and set.

Step 8

Spoon the reserved buttercream into a piping bag fitted with a 5mm round nozzle. Pipe buttercream peaks onto the top of the cake. Decorate with the meringue mushrooms, Aero, Flake, craisins, Mint Chocolate Ball halves, Peppermint Crisp, crispy chocolate pearls and sugar crystals to create a ‘forest’ effect.