Ingredients
2 x 540g packaged uniced chocolate mud cake
2 x 35g Peppermint Crisp chocolate bars, coarsely chopped
PEPPERMINT BUTTERCREAM
250g unsalted butter, chopped, at room temperature
2 ½ cups icing sugar mixture
1 tablespoon milk
1 ½ teaspoons natural peppermint extract
1 teaspoon green food colouring
CHOCOLATE GLAZE
100g dark chocolate, chopped
¼ cup pure cream
Method
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To make buttercream, beat butter in the small bowl of an electric mixer until pale and creamy. Beat in sugar, ½ cup at a time, until combined. Beat in milk and extract. Tint green with colouring.
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Using a large serrated knife, cut each cake horizontally in half. Place one cake layer, cut-side up, on a serving plate. Spread with 1 cup of the buttercream. Top with another cake layer. Repeat layering with remaining buttercream and cake layers, finishing with a cake layer.
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To make glaze, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan. Cool at room temperature until slightly thickened, about 15 to 20 minutes.
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Pour chocolate glaze over top of cake, allowing it to drip down the side. Decorate with chocolate bars.
