For many, desserts full of spice and warmth spell Christmas. But I think mint choc chip is my favourite wintery flavour. I’ve already made mint choc chip Christmas tree cupcakes, but this year I fancied a little bit of a change. This recipe is really simple – perfect for this time of year – but is also really tasty. A rich double chocolate mint mudcake, topped with smooth, thick, white chocolate and peppermint glaze. The combination reminds me of an After 8 chocolate.
This may just be the cake to end all cakes. I’m aware it sounds like a bold statement, but trust me and give it a try. I don’t think any of my other cakes have had such a strong response from my friends and family. If you’re still unsure, let me explain. Light, moreish, white chocolate mud cake. Tangy, zingy, passion fruit curd. Fluffy, sweet, white chocolate buttercream. The curd sandwiched between the layers of this cake prevents it from becoming too sickly sweet, and the mud cake recipe creates a really lovely texture.
This recipe is to make a 3 layer, 6 inch cake. If you have 8 inch cake tins you’ll need to double the cake recipe, and times the buttercream recipe by 50%.
If I’ve convinced you this is something you need to make, then read on….
It’s very easy to get sick of chocolate in the run up to Easter so if you’re feeling that way – look away now! I am not one of those people, so this cake was a lot of fun for me to make and enjoy. I love the concept of a pinata cake – it never fails to please people when they cut into it and find some secret treat lurking inside.
Look at all those eggs hiding inside! Fun, isn’t it. If you are feeling adventurous you could put a variety of different eggs inside, but I picked mini eggs as I was planning on decorating the cake with the same sort of speckled design they have.