Mint Chocolate Oreo Cake

Mint and Chocolate are such an incredible combination of flavors, and they come together so well in this delectable layer cake. Sweet, dark layers of chocolate sponge are sandwiched together with a refreshing peppermint frosting dotted with Oreo crumbs. The cake is then covered in a generous layer of the fluffy frosting before being drizzled with a deep, dark chocolate ganache and sprinkled with a handful of chocolate chips for good measure. If, like me you want to go truly overboard you can add a sparkling dusting of edible glitter (what cake can't be improved with a dash of glitter, eh?)

If you fancy a faster, fuss-free mint-chocolate fix why not try these After Eight Cupcakes!

Mint Chocolate Oreo Cake

Serves 12-18

For the sponge

3C plain flour

2C sugar

1/2C cocoa powder

2tsp baking soda

2/3C vegetable oil

2 + 2/3C water

2tsp balsamic vinegar

2tsp vanilla extract

For the frosting

10Tbsp dairy free margarine 

6C powdered sugar

1tsp american peppermint extract

1/2tsp vanilla extract

1/2-1tsp green food coloring

1/4C almond or soy milk

4 Oreo cookies (I used mint cream filled ones but the normal are fine too)

For the ganache

100g vegan dark chocolate chips

1/4C almond or soy milk

Dark chocolate chips, edible glitter & a single mint Oreo to finish.

Preheat the oven to 175 degrees and line the bottoms of two round cake tins with grease proof paper. In a large bowl, whisk together all the sponge ingredients until the mixture is smooth and glossy. Divide the mixture evenly between the two cake pans and bake for 45 minutes, or until a knife inserted deep into the center of the cake comes out clean. Remove from the oven and leave to cool in the tins for five minutes before carefully turning out onto wire racks to cool completely while you make the frosting.

In a stand mixer cream together the margarine, extracts and food coloring until well combined. Add half the powdered sugar and mix until smooth. Finally add the second half of the powdered sugar and mix at a medium speed until the frosting is light and fluffy. Add the milk as needed if the frosting is too thick. Bash the Oreo cookies in a pestle and mortar or blend in a food processor until finely crumbled. Fold the crumbs through the frosting and spoon one cup of frosting into a piping bag.

Once the cakes are completely cool its time to start assembling! I like to cut four strips of grease proof paper and place them around the edges of the cake stand or plate before putting the first sponge layer onto the stand, this keeps the plate clean throughout the frosting process. Spread a thin, even layer of frosting over the surface of the first layer of sponge and carefully place the second sponge on top, pressing down lightly.

Use a knife to spread a thin layer of frosting over the entire surface of the cake - don't worry about this layer being particularly neat or looking nice, it's just the crumb layer! Once the whole surface of the cake is covered and fairly smooth, you can build up the thicker frosting layer. Use a small knife to begin with and once there is a thick layer of frosting covering the cake use a pallet knife to make the frosting as smooth as possible. Carefully remove the grease proof paper from the cake stand and leave to set for a few minutes while you make the ganache.

To make the ganache heat the dark chocolate chips and almond milk together in a small pan until smooth and glossy, whisking constantly and removing from the heat as soon as the chocolate and milk have melted together and the mixture is smooth. Use a dessert spoon to drizzle the ganache around the edges of the cake, making sure to allow lots to drip down the sides. Leave to set for about five minutes before piping big blobs of the reserved frosting onto the top of the cake. Finish by piping a blob of frosting in the center of the cake and placing the mint oreo on top before sprinkling the cake with edible glitter and a generous handful of dark chocolate chips.

Enjoy!