Easy chocolate & mint celebration cake

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.