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Choc mint forest naked cake
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Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Create a magical chocolate forest cake with chocolate and mint decorations and whimsical meringue mushrooms.
Ingredients:
  • 200g dark chocolate, finely chopped
  • 200g butter, chopped
  • 125ml (1/2 cup) boiling water
  • 215g (1 cup) caster sugar
  • 150g (1 cup) self-raising 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 pkt Aero Peppermint chocolate, halved diagonally
  • 30g Flake chocolate, halved
  • Yoghurt-coated craisins
  • Darrell Lea Mint Chocolate Balls, halved
  • Peppermint Crisp, crushed, to decorate
  • Crispy chocolate pearls, to decorate
  • Coloured sugar crystals, to decorate
  • 2 egg whites, at room temperature
  • Pinch cream of tartar
  • 100g (1/2 cup) caster sugar
  • 40g dark chocolate, melted
  • Cocoa powder, to dust
  • 400g butter, at room temperature
  • 230g (2 1/2 cups) icing sugar mixture
  • 20.60 gm milk
  • Green food colouring, to dye
  • Peppermint essence, to taste
  • 100g dark chocolate, finely chopped
  • 25.00 gm liquid glucose
  • 125ml (1/2 cup) pouring cream
Instructions:
  • Preheat the oven to 170C/150C fan forced. Grease and line 2 deep 17.5cm round cake pans with baking paper.
  • In a heatproof bowl, mix chocolate, butter, and boiling water. Microwave until melted and smooth. In a large bowl, combine sugar, flours, and cocoa, then make a well in the center. Add chocolate mixture, condensed milk, buttermilk, and eggs. Whisk until smooth. Divide into pans and bake until a skewer comes out clean. Cool in pans on a wire rack.
  • Preheat oven to 120C/100C fan forced and line 2 baking trays with baking paper. Using electric beaters, whip egg whites and cream of tartar in a small bowl until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and meringue is thick and glossy. Transfer mixture to a piping bag fitted with a 5mm plain round nozzle. Pipe equal amounts of large and small meringue kisses onto prepared trays. Gently smooth out peaks with moistened fingertips. Bake for 25-30 minutes until crisp. Turn off the oven and let the meringues cool with the door slightly open. Once cool, spread a bit of chocolate on the small kisses (mushroom stalks) and sandwich them with the large kisses (caps). Dust the meringue mushrooms with cocoa powder and allow them to set.
  • In a bowl, soften the butter using electric beaters. Gradually mix in the icing sugar until creamy. Incorporate the milk and beat until smooth. Add green food coloring and peppermint essence, then beat until fully combined. Set aside 1⁄2 cup of the buttercream in a separate bowl.
  • To assemble the cake, level the tops of the cakes with a serrated knife. Then, slice each cake in half horizontally. Begin by placing one cake layer on a serving plate. Spread one-fifth of the buttercream on top and place another cake layer, gently pressing down. Repeat with the remaining cake and half of the buttercream, finishing with the final cake layer. Chill in the fridge for 15 minutes. Finally, cover the cake with a thin layer of buttercream, refrigerate until firm, then spread the rest of the buttercream over the top and sides. Chill the cake before serving.
  • In a heatproof bowl, mix together the chocolate, glucose, and cream. Microwave on High for 1 minute. Stir until the mixture is melted and smooth. Allow it to cool to room temperature before using.
  • Drizzle the chocolate over the center of the cake and use a palette knife to spread it outwards, letting it cascade down the sides to set.
  • Transfer the buttercream into a piping bag with a 5mm nozzle. Pipe peaks onto the cake and decorate with meringue mushrooms, Aero, Flake, craisins, Mint Chocolate Ball halves, Peppermint Crisp, chocolate pearls, and sugar crystals for a forest-inspired look.

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