These yummy chocolate cakes have a light and airy mousse for the icing. Fold through some crushed mint chocolate bar for added crunch. For fancy decorations, paint melted chocolate on the underside of fresh mint leaves and allow to set. Simply peel off the leaf to reveal a perfect chocolate leaf garnish.
1/2 cup unsalted butter, softened
1 1/4 cups sugar
1/4 cup cocoa
1 tsp vanilla essence
2 cups self-raising flour
1 tsp bicarb soda
1 cup boiling water
1 pkt chocolate mousse mix
35g pkt Peppermint Crisp chocolate bar mint leaves for decoration
Preheat oven to 180C.
Cream butter with sugar until it is light and fluffy. Add cocoa and vanilla essence and mix well. Add the eggs and mix. Sift the flour and bicarb soda, add half to the mixture and mix well. Add half a cup of boiling water and mix well. Add remaining flour and water and mix until thoroughly combined. The mixture will be quite runny. Pour into lined muffin tins, filling three-quarters to the top.
Bake in oven for 20 minutes, until well risen and cooked when tested with a skewer.
Remove from oven and cool on wire racks.
To make chocolate mousse, follow packet directions. Break up the chocolate bar into small pieces and fold through the mousse. Pile onto the cooled cakes.
Garnish with fresh mint leaves, if desired.