Mint Slice birthday cake
The first week in April in our house each year means it's double birthday time. But while my lovely guys share a birthday I don't make them share cake. This cake while not invented specifically for my husbands birthday was created as an ode to his love of the Mint Slice biscuit, It's now in it's this incarnation and I feel I can finally stop messing with the recipe now that the cake texture has been improved and some of the more complicated steps have been stripped away.
Of course my version is free of dairy and artificial ingredients, making it safe for the sensitive tummies in our house to indulge.
and in case you're wondering what the other birthday cake was, don't forget to check back next week.
- 115 grams Nuttelex
- 1 1/2 cups lightly packed Brown Sugar
- 2 large Eggs
- 1 cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Plain Flour
- 3/4 cup Cocoa
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 227 grams Tofutti "better than cream cheese"
- 2 tablespoons Icing Sugar
- 1/2 cup fresh Mint
- 1/3 cup boiling water
- 100 grams 70% Cocoa Lindt Chocolate
- 270 ml Coconut Cream
Grease and line 2 15cm baking tins. Preheat oven to 175c.
Mix plain flour, cocoa, baking powder and salt until thoroughly blended, set aside.
In a cup or small bowl mix the apple cider vinegar and almond milk and leave aside to thicken.
Beat nuttelex and brown sugar together until smooth and creamy. Add eggs one at a time. Next add 1/3 of the flour mixture followed by 1/3 of the almond milk mix, repeat alternately until all blended together.
Pour into lined cake tins and bake in preheated oven for 40 minutes or until a skewer inserted into the centre can be removed clean.
Remove from oven and allow to cool for ten minutes before turning out of tins and onto cake rack to cool completely. Level one of the cakes by slicing top off once cooled.
While cake is baking prepare filling.
Pour boiling water over mint leaves, I find it easiest to do this in a french press. Leave to steep for 10 minutes.
Whisk together tofutti and icing sugar. Add 2 tablespoons of liquid from steeped mint taking care not to add leaves. Blend through and place in refrigerator to firm up.
Once cakes have completely cooled remove filling from fridge and coat the top of the cake that you levelled earlier, place other cake on top and place cakes in the refrigerator again.
Break up chocolate into small pieces and place in a small saucepan , melt over low heat stirring continuously.
Once melted remove from heat. Shake room temperature coconut cream (it is important that the coconut cream is not chilled to help prevent the ganache splitting), add a little at a time to melted chocolate whisking the entire time.
Remove cake from refrigerator and pour ganache over the entire cake making sure you coat the entire cake. You will end up with a pool of ganache at the bottom leave this there and return cake to fridge for 10 minutes.
After ten minutes remove cake from fridge and using a palette knife push the ganache that has pooled up around the sides of the cake and smooth around. Clean excess off or move cake to clean cake stand. Refrigerate until ready to serve.