Chocolate mint loaf cake

SERVES 12 PREP + COOK TIME 50 MINUTES (+ REFRIGERATION)

200g dark (70% cocoa) mint-flavoured chocolate

35g Peppermint Crisp bar, coarsely chopped

500g dark chocolate, chopped

600ml thickened cream dutch-processed cocoa, to dust

SPONGE CAKE

4 eggs

⅔ cup (150g) caster sugar

⅓ cup (40g) 100% corn cornflour

⅓ cup (45g) gluten-free self-raising flour

⅓ cup (45g) gluten-free plain flour

1 tablespoon dutch-processed cocoa

1 SPONGE CAKE Preheat oven to 180°C (160°C fan-forced). Grease a deep 23cm square cake pan; line base with baking paper. Beat eggs and sugar in a large bowl with an electric mixer on high for 8 minutes or until mixture is thick and creamy. Triple sift flours and cocoa. Using a balloon whisk (or large metal spoon), fold flour mixture into egg mixture gently until just combined. Pour mixture into pan. Bake for 25 minutes or until cake is dry to the touch and edges are coming away from the sides of pan. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

2 Grease a 10.5cm x 23cm (base measurement) 2 litre (8-cup) loaf pan; line base and sides with baking paper.

3 Place mint chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch the base of the bowl); stir until smooth. Remove bowl from heat. Pour into lined pan; sprinkle Peppermint Crisp evenly over chocolate. Refrigerate for 15 minutes until just starting to set. Cut sponge cake into thirds crossways. Place a layer of cake on top of the chocolate base, gently pressing to join together. Refrigerate.

4 Place the dark chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let the water touch the bowl’s base); stir until smooth. Remove bowl from heat. Cool slightly.

5 Beat cream in a large bowl with an electric mixer until soft peaks form. Add the melted chocolate; beat until just combined.

6 Spoon one-third of the mousse over the cake layer. Cover with another layer of cake, then another third of the mousse, repeat layering finishing with the mousse; spread surface level. Refrigerate for 2 hours or overnight until set.

7 Remove from the pan; dust top with cocoa.

Serve cut into slices with a hot knife.

Undecorated sponge cake suitable to freeze.

Not suitable to microwave.