Chocolate sponge cake, filled with mint chocolate buttercream made with Mint Aero bars, and topped with a mountain of bubbly Mint Aero chocolate.
On Saturday I had a sudden craving for Mint Aero. I love the mint and chocolate combination, but I’d usually choose After Eights, or Mint Thins. In fact I don’t think I’ve had a Mint Aero in years. Sometimes though, you don’t want anything quite so rich as a creamy After Eight, and thats where Mint Aero comes into its own.
To me it tastes like Mint Choc Chip ice cream, one of my all time favourite flavours. That vibrant, ever so slightly luminous shade off green reminds me of the ice cream too. Soft green melting rivers of ice cream dripping down the side of a cone, forming minty puddles on sticky hands.
The smell of this cake will have your mouth watering. Minty and chocolatey, the sweet richness of the chocolate, cut through with the subtle freshness of the mint.
The buttercream is just so good! I know I say this a lot, but I really could eat this stuff off a spoon. It a lot of will power not to dive right into the blender. Its made with bars of Mint Aero which flavours the buttercream. Blended together until not quite smooth, you get little chunks of chocolate in every mouthful.
If that wasn’t enough Mint Aero for you, the cake is topped with a pile of chopped Aero bars, showing all those delicious melt in the mouth bubbles.
The chocolate cake is made with Stork instead of butter. Usually I’d always prefer to use real butter in my cakes. I am a firm believer that real butter is better than substitutes. However when it comes to sponge cakes, I find Stork is just as good. It creates a lighter sponge, and keeps the cake fresher for longer. It makes a beautifully soft and creamy buttercream too, combining smoothly and easily with the icing sugar.
- 226g stork
- 226g caster sugar
- 2 teaspoons vanilla extract
- 4 medium eggs
- 226g self raising flour
- 85g cocoa powder
- 100ml milk
- ----- for the buttercream
- 200g icing sugar
- 200g stork
- 30g cocoa powder
- 80g mint Aero
- ----- to decorate
- 1 40g bar of mint Aero
- approx 50g mint Aero bubbles
- Preheat the oven to 180C/ 160C fan / 350F. Grease and line 2 x 20cm sandwich tins.
- Cream together the stork, sugar and vanilla extract until light and smooth.
- Add the eggs, flour, cocoa powder and milk, and beat together until the batter is well combined.
- Divide the mixture evenly between the two prepared tins. Bake in the centre of the oven for about 25 minutes, until the cakes are risen, springy to the touch, and an inserted skewer comes out clean.
- Cool on wire racks, then carefully turn out of the tins.
- To make the buttercream, put the icing sugar, stock, cocoa powder and mint Aero into a blender. Turn the blender on and blitz until the buttercream comes together. You still still have small flecks of chocolate running through the buttercream.
- Level the cakes if they have domed, then turn one layer upside down on your cake plate. Spread on half of the buttercream. Add the next layer of cake the right way up, and top with the remaining buttercream.
- Decorate with chopped Mint Aero, and Aero bubbles.