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Mint slice cake with meringue buttercream
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Prep Time:
125 minutes
Cook Time:
110 minutes
Total Time:
235 minutes
Indulgent mint choc cake layered with Mint Slice biscuit surprises, minty meringue buttercream, and decadent chocolate ganache rosettes on top.
Ingredients:
  • 150g unsalted butter, chopped
  • 150g dark cooking chocolate, coarsely chopped
  • 860.00g (2 cups) caster sugar
  • 250ml (1 cup) milk
  • 225g (1 1/2 cups) self-raising flour
  • 115g (3/4 cup) plain flour
  • 95g (1 cup) cocoa powder
  • 1.26 gm bicarbonate of soda
  • 3 eggs
  • 337g pkt Arnott’s Mint Slice biscuits
  • 50g unsalted butter, chopped
  • 50g dark cooking chocolate, coarsely chopped
  • 140g (2/3 cup) caster sugar
  • 80ml (1/3 cup) milk
  • 75g (1/2 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 8 egg whites
  • 800g unsalted butter, chopped, at room temperature
  • 3 tsp peppermint essence
  • 100g dark cooking chocolate, finely chopped
  • 25.00 gm liquid glucose
  • 200g dark cooking chocolate, finely chopped
  • 160ml (2/3 cup) thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease 2 round 20cm cake pans with butter and line the bases with baking paper.
  • Combine butter, dark chocolate, sugar, and milk in a large microwave-safe bowl. Microwave in 1-minute intervals, stirring each time, for 3-5 minutes until smooth. Allow to cool for 5 minutes before using.
  • Whisk together the flours, cocoa, bicarb, and eggs until fully combined using a balloon whisk. Divide the mixture evenly between the pans. Bake for 40-45 minutes or until a skewer inserted into the center of each cake comes out clean. Allow it to rest for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare 1 cake pan by cleaning, greasing, and lining the base. Cut 5 Mint Slice biscuits into 1cm pieces and set them aside. In a large microwave-safe bowl, combine butter, chocolate, sugar, and milk. Microwave on High, stirring every minute for 2-3 minutes until smooth. Let it sit for 5 minutes to cool slightly before proceeding.
  • Whisk the flours, bicarbonate of soda, and eggs together until fully combined. Gently fold in the chopped biscuits. Transfer the batter into the prepared pan and bake for 35-40 minutes or until a skewer comes out clean. Let it cool for 10 minutes, then transfer to a wire rack to cool completely.
  • For the meringue buttercream, whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves and temperature reaches 70°C. Transfer to a clean bowl and beat with electric mixers until firm peaks form and mixture cools. Gradually beat in butter until smooth, then mix in peppermint essence.
  • To assemble, level the tops of each cake and cut the chocolate cakes in half horizontally to get 4 layers. Begin with a layer of chocolate cake on a board or serving plate, spread 1 cup of buttercream on top. Repeat layering with chocolate cake and buttercream twice more. Add the mint cake and another cup of buttercream. Finish with the final layer of chocolate cake, cut-side down for a flat top. Cover the top and sides with a thin layer of buttercream and chill for 20 minutes until firm.
  • Halve 4 Mint Slice biscuits for decorating. Finely chop the rest. Spread buttercream on top and sides of the cake. Press chopped biscuits around the base. Chill for at least 30 minutes to set.
  • To make the ganache, combine chocolate, cream, and glucose in a microwave-safe bowl. Microwave until melted, stirring until smooth. Allow it to cool slightly before pouring it over the cake. Spread the ganache quickly to the edges with a palette knife, allowing it to drip down the sides. Chill for 15 minutes to set.
  • Combine dark chocolate and cream in a microwave-safe bowl. Microwave until melted and smooth, about 1-2 minutes. Allow to cool and thicken for 30 minutes.
  • For a beautiful cake decoration, transfer the chocolate rosette mixture and the leftover buttercream into two piping bags, each equipped with a 1cm fluted nozzle. Pipe alternating color rosettes around the top edge of the cake. Place the reserved Mint Slice biscuit halves between the rosettes.

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