Saturday, 16 August 2014


1 pkt duncan hines devils food cake mix
3 pkts chocolate ripple biscuits
2 x 600ml bottles thickened cream
12 teaspoons peppermint essence
12 drops green food colouring
1/4 cup thickened cream (for ganache)
100 grams dark cooking chocolate (for ganache)
25 grams butter (for ganache)
3 peppermint crisp bars crushed
mint thins for decorating if desired

make cake according to directions on packet. cook in a square tin. cool.

level top of cake and cut in half.  lay halves side by side.

melt the cooking chocolate, 1/4 cup cream and butter in a heatproof bowl over a pot of boiling water, stirring till smooth. cool slightly then spread evenly over both cake halves.

whip both 600 ml bottles of cream with the peppermint essence and food colouring.(use more or less of the essence,according to taste)

sandwich each of the biscuits together with a heaped teaspoon of the cream and lay across the width of the cake. continue till the cake is completely covered.

use the rest of the cream to cover the top and sides of the biscuits and cake.

cover and refrigerate for at least 12 hours.
overnight is better but if you need it in a hurry, you can quickly dip each of the biscuits in milk before you sandwich them.

decorate with crushed peppermint crisps and mint thins.

to serve, cut across the width of the cake so as to get the stripes.

this is a big cake (cos there's lots of us)
so just halve the recipe for a smaller version.

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