Mint Aero Cake!

A Three Layer Chocolate Mint Sponge, with Mint Buttercream Frosting, Dark Chocolate Drip, and Mint Aero Bubbles Galore!
My favourite Mint Aero Cake!

So I adore Aero. Mint Aero probably a little more so than regular Aero, but thats because I have eaten so much of the Mint one recently I can’t resist a little more. The guys over at Aero sent me a box of goodies to use and bake with for doing a video with them, and I won’t lie… I did eat most of it. So, I did actually have to go buy more for this! I must say though, this recipe would work wonderfully with the normal Aero, or even the Orange Aero if you can be lucky enough to find it! *I never can!*

I decided to make this cake a showstopper of sorts, and go all out. Therefore, yes, the recipe is quite a lot of stuff. Technically, it does use 1.2kg of sugar, but if you think about it, its for a THREE LAYER cake with Buttercream inside, and outside, and on top. To get what I have achieved in the images, you do need all the ingredients. However, if you wanted to make a smaller version, check out my Tips and Ideas section below! I am lucky enough to have a bunch of lovely Taste Testers to eat all of my treats after I have taken my share, and this sort of cake always goes down well!

I adore a drip cake, and oh my days they always get a good reaction on Social Media and with my Taste Testers alike. I just love the look of them! I also love making my Buttercream sliiiightly semi-naked style with it not being perfect on the sides. This is obviously, my personal choice, and partly down to me being far too lazy to make it perfect. My No-Bake Mint Aero Cheesecake, and Mint Aero Rocky Road have ALWAYS been popular, but I know all you Mint Aero lovers will adore this recipe as well. It’s quite sweet, which is why I use a Dark Chocolate Drip. You can use a Milk Chocolate Drip instead, but you will need less oil to make it drippy. I much prefer the almost bitterness of dark chocolate though as it cancels out some of the sweetness to my perfect level! Almost how salt in caramel does!

I happened to bake my cake somewhere else, so when I was running back inside to photograph it, it got rained on so it does look a little odd in places… but it still tasted dandy! Honestly, I didn’t care about the rain drops. It still looks damn delicious in my eyes! Even with my little faults here and there, this sort of cake is easy to achieve if you relax about it. Using a Wilton Icing Smoother makes things s SO MUCH EASIER as it gives you the flat surface to run around the edge and make it smooth. Also, using a Cake Decorating Turntable does also make things easier as you can turn it and smooth it at the same time, but thats my personal choice! I’m all about making things easier for myself. But either way, messy frosting or smooth frosting, I hope you love this recipe as much as I do! Enjoy! X

This recipe makes a 3-layer cake – serves 12-15+!

Ingredients

Cake
– 400g Unsalted Butter/Stork, softened
– 400g Light Brown Sugar
– 8 Medium Eggs
– 340g Self-Raising Flour
– 60g Cocoa Powder
– 2tsp Baking Powder
– 2tsps Peppermint Extract

Mint Buttercream Frosting
– 400g Unsalted Butter, softened
– 800g Icing Sugar
Green Progel Colouring
– 2tsps Peppermint Extract

Decoration
– 150g Dark Chocolate, finely chopped
– 1-2tbsps Sunflower Oil
– Leftover Mint Buttercream
– Mint Aero Bubbles

Method

1) For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.

2) In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, cocoa powder, eggs, baking powder, and mint extract and beat again briefly till combined – try not to overbeat Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean.)

3) Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.

4) For the Decoration – In a stand mixer, beat the butter with an electric mixer with the paddle attachment until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Add in the green food colouring a little at a time till you get your desired colour, and the mint extract.

5) Beat the buttercream for 4-5 minutes on a medium speed so it starts to get fluffier and lighter. – if its a bit stiff, add in 1tbsp of Boiling Water at a time till you get a smooth consistency.

6) Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!

7) With the leftover buttercream, as you can see, I covered the sides (and top) too! I tend to refrigerate my cake after step 6 to make this easier as the cake is so moist but this is optional – you could just slap it all on if you wished! Sometimes its best to do a thinner “crumb” layer and refrigerate it, and then do the thicker layer for the final finish!

8) Once finished, make the chocolate drip – Melt the Dark Chocolate carefully until smooth. Add in a little sunflower oil at a time till you get a drippy consistency. I usually use 1.5-2tbsps of Sunflower Oil for Dark Chocolate.

9) Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly and leave to set briefly.

10) Once the chocolate has set, with any leftover frosting, pipe some little rosettes onto the top and COVER IN MINT AERO BUBBLES! Enjoy!

Tips and Ideas

I use Tala Disposable Piping Bags for my drips, and Green Progel Colouring for my colour!

You can use Ganache instead of the Oil method if you want by using 100g of Dark Chocolate and 100ml of Double Cream. Heat the 100ml of double cream until its just below boiling point, and pour over the finely chopped chocolate and leave for 5 minutes to just sit. After the 5 minutes, stir until smooth and leave it to cool for about 5 minutes and then drip away!

All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use 300g of the Butter and Sugar, 250g of Self Raising Flour, 50g of Cocoa Powder, and 6 Medium Eggs with 1.5tsps of Baking Powder, and 1.5tsps of Mint Extract. It might take an extra 5-10 minutes to bake! Also, use 2/3 of the decoration recipe!

This cake will last for 3 days!

ENJOY!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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6 Comments

  • Reply Chloe Wells August 14, 2017 at 4:09 pm

    I’m making this cake right now, the cake is cooling, quick question. What does the sunflower oil do to the dark chocolate?

    • Reply Jane's Patisserie August 14, 2017 at 5:04 pm

      It thins it out to make it drip easier – and keeps it softer so when cutting it doesn’t break.

  • Reply Lou July 23, 2017 at 9:26 am

    Hi Jane,
    I’m making this for my sisters birthday. Do you think I could take the lazy option and buy a cake mix like Betty Crocker Devils Food Cake and just add mint extract to it? And then make your mint buttercream frosting? Thanks

  • Reply Catherine May 25, 2017 at 6:29 pm

    I am making this right now. It’s in the fridge after a crumb coat. The cake mix tasted lovely and the buttercream is out of this world. I can’t wait to finish it, just so I can eat it! It’s going to be amazing. Thanks for the recipe xx

  • Reply Laura May 18, 2017 at 6:38 pm

    Oh my god, I swear I can smell how lovely and chocolatey and minty this is!

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