Instructions

1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8-inch cake tin with baking or parchment paper.
2. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for short bursts, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps.
3. Whisk together the butter, eggs, vanilla and buttermilk until combined – don’t worry if it goes a little lumpy. Then add the wet mixture into the dry mixture and gently fold until just combined.
4. Spoon the mixture into the prepared tin and pop into the oven. Bake for 25 minutes or until a skewer inserted into the middles comes out clean. Leave to cool for 10 minutes. Gently run a knife around the edge of the cake before turning out of the tin.
5. Once the cake is completely cool, it’s time for the frosting. To achieve the even layers, I cut the dome off my chocolate cake using a serrated knife, so it was nice and flat – I suggest you carefully do the same.
6. To make the mint frosting, place your softened butter and sugar into a large mixing bowl. Add peppermint extract and then beat gently with an electric mixer until it becomes smooth and creamy. If you mixture is a little dry, add a teaspoon of milk. Then add your green food colouring.
7. Next, gently spread your mint frosting over the top of your cake, trying to keep it from going down the sides. It should be quite thick so this shouldn’t be too hard.
8. Finally, melt your dark chocolate in the microwave, stirring in between 20 second bursts and then pour it over the middle of your cake. Use a small icing spatula or butter knife to gently push it to the edges of the cake, while again trying not to go over the sides. Leave the chocolate to set before slicing.