Ease of preparation: Medium
Yield: 1 cake
Ingredients:
Chocolate wafers
1 cup (240 ml) butter, room temperature
1 ½ cup (360 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
4 tablespoons (60 ml) milk
1 cup (240 ml) melted semi-sweet chocolate
2 ½ cups (600 ml) flour
½ cup (120 ml) cocoa powder
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) baking soda
1 teaspoon (5 ml) salt
Peppermint whipped cream
3 cups (720 ml) chilled heavy cream
¾ cup (180 ml) icing sugar
2 tablespoons (30 ml) natural peppermint extract + more if needed
Green gel food colouring
Mint chocolate drizzle
¾ cup (180 ml) semi-sweet chocolate (chips or chopped bar)
1 ½ tablespoons (25 ml) coconut oil
1 teaspoon (5 ml) peppermint extract
Special Equipment
Piping bag fitted with a medium tip
Method:
Let’s get baking!
To make the chocolate wafers, cream butter with sugar in a bowl. Add eggs, vanilla, and milk, and continue whipping until fully combined. Turn mixer down to low and drizzle in melted chocolate.
In a separate bowl, whisk flour with cocoa powder, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture and mix until combined.
Turn dough out onto a lightly-floured surface and knead a couple of times before shaping into a disk. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
Unwrap chilled dough and roll out between two large pieces of parchment paper. When dough is roughly 1/8-inch (3mm) thick, cut into 7 circles using a 3-inch (7.5 cm) cutter, and 56 circles using a 2-inch (5 cm) round cookie cutter.
When you have cut out all the circles, pull the excess dough away. Lift the parchment paper with the circles on it, and transfer to a baking sheet. Bake for 8-10 minutes at 350 F (175 C).
Slide the parchment paper with the circles on it off the baking sheet and let cool. (They will become crisp as they cool.)
To make the peppermint whipped cream, pour chilled heavy cream, icing sugar, natural peppermint extract, and a touch of green gel food colouring to a cold bowl and beat until stiff peaks form. Adjust flavour and colour to taste.
Fill a piping bag fitted with a medium plain tip.
To assemble, spread a 9-inch (22 cm) circle of peppermint whipped cream on a large, round cake platter. Lay a circle of 8 small chocolate wafers side by side with 1 large cookie in the middle. Pipe peppermint whipped cream on top of this cookie layer and spread to cover the wafers, leaving the sides of the wafers uncovered.
Repeat these layers until you have used up all the cookies.
Spread the top of the cake with a thick, smooth coat of peppermint whipped cream. Chill in the fridge for at least 4 hours.
To make the mint chocolate drizzle, melt semi-sweet chocolate and coconut oil in a double boiler until creamy and shiny. Stir in 2 teaspoons (10 ml) of peppermint extract. Remove from heat and set aside to cool for 2-3 minutes.
To finish, remove cake from the fridge. Using a spoon, drizzle the mint chocolate over the top of the chilled cake. Serve cold.
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