12oz Caster Sugar
9oz Self Raising Flour
18oz Icing Sugar
1tbsp Mint Flavouring
200g Dark Chocolate
2tbsp Vanilla Extract
2 packets of mint matchsticks
A little Grated Chocolate
First pre heat your oven to 180oC. Now mix butter and caster sugar together in a large bowl using an electric whisk. Into this break one egg at a time and whisk. Then mix in the flour and cocoa. Divide the mixture equally into three tins and bake for 30-35 minutes until springy to touch or until you can insert a skewer and it comes out clean. Take the cakes out of the oven and let them cool thoroughly.
Once your cakes are cooled mix up your icing. Firstly your butter icing. Mix the butter, icing sugar, colouring and flavouring. Now spread some of this on the bottom layer of your cake and the middle layer not going over the edges.
Now make your second icing melt the chocolate in a bowl over a pan of hot water. Once melted take of the heat and add coffee and vanilla. This will make the mixture seize up but don't worry add the honey and it will loosen up again. Drizzle a little of this over the two sponges you have mint icing on.
Now layer your cakes. I insert one or two matchsticks into the cake to make sure it doesn't move. Pour the remaining chocolate mixture over the top and sides of the cake. Once the chocolate icing has set a little place the matchsticks around the edge of the cake. Place what is left of your butter icing on top of your cake and spread out. Grate a little chocolate over the top and if you have any matchsticks left break these up and place in the centre of the cake.
Et Voila! A mint chocolate feast of your very own!