This Minty and Super Moist Chocolate Cake is a cracker. A very simple recipe, that sees no sifting or electric mixers. Just a bowl over a double boiler to melt the chocolate and butter at the start, then the rest is as easy as pouring into the bowl and mixing gently with a spatula. What results is a moist, dense, rich and decadent chocolate cake, best reserved for the end of the weekend!
I’m a huge mint chocolate fan. And on my morning grocery run, I decided to change the recipe adding in these aero mint balls -they really top this cake off. Buy two packets of these guys, so you can pile these half tone mint balls high over the cake. Some of the minty aero balls on the lower levels may have started to melt, due to the cake not being completely cool. But I just went with it and in the end it just made that ganache and that super moist chocolate cake taste even better.
Sunday bakers, this is a recipe you should definitely make and share with loved ones.
FOR THE CAKE
125G DARK CHOCOLATE, BROKEN INTO SMALL BITS
125G BUTTER, CUBED
PINCH OF SALT
1 CUP OF SUGAR
½ CUP OF PLAIN FLOUR
½ CUP OF MILK
FOR THE GANACHE
300ML THICKENED CREAM
100G OF DARK CHOCOLATE, BROKEN INTO SMALL BITS
A FEW DROP OF PEPPERMINT ESSENCE
YOU’LL ALSO NEED
2 PACKETS OF AERO BUBBLES
Click here for the full recipe!