You will need:
1 pack Jane Asher Chocolate Fudge Cake Mix
2 medium eggs
195ml water
50 ml (2 fl.oz) oil
90g (2oz) butter
12 drops peppermint extract
Tin required: One brownie tin
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A very indulgent rich dessert, save for that special occasion!
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METHOD:
Please note that cooking appliances may vary. These instructions are given only as a guide.
Preheat oven to 180°C (160°C for fan assisted ovens)/350°F/Gas Mark 4.
- Blend together the contents of the chocolate cake sachet with 2 medium eggs, 180ml (6 fl. oz) water and 50ml (2 fl. oz.) oil in a large mixing bowl. Whisk on slow speed for 30 seconds and then add the peppermint extract 8 drops, then continue on maximum speed for 2 minutes.
- Place the mixture into a brownie tin and bake in the centre of the oven for 25-30 minutes until the sponge is well risen and spongy to the touch. Remove from oven, allow to cool in tray and prepare the chocolate frosting:
- Melt the sachet of chocolate chips by immersing in very hot water.
- Beat together 50g (2oz) of soft butter/margarine with the contents of the fudge frosting sachet and add 15ml (1tbsp) of warm water and 4 drops of peppermint extract.
- Add the melted chocolate chips to the frosting and beat vigorously until a smooth, shiny, spreadable consistency is achieved. (Additional water may need to be added, drop by drop, to achieve the correct consistency).
- Spread the frosting evenly over the top of the cake using a knife.
Decorate with after eight dinner mints on top to finish.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cooling Time: 50 minutes
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