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A four-layer chocolate mint sponge, with mint buttercream frosting, chocolate drip, and Mint Aero… the perfect Mint Aero drip cake!
Mint Aero drip cake!
So I adore aero chocolates. Mint Aero, probably, a little more so than regular Aero, but that’s because I have eaten so much of the mint one recently that I can’t resist a little more. 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 well over a kilo of sugar, but if you think about it, that is for a FOUR 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 notest section below on the recipe! 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 – definitely one of my favourites.
For the cake itself, I decided to use a basic chocolate sponge and add peppermint extract to get increased chocolate and mint flavour – you can leave the cake as plain chocolate if you prefer though,. or even add in vanilla extract if that is what you prefer.
I tend to bake my larger cakes into two deep 8″ tins and baking in the oven for a longer time as it keeps the cake moist and much easier to manage. This is slightly different to the original recipe that was posted (a 400g mixture, baked into three tins – notes below!) but I just love this method of baking cakes.
Using a cake decorating turntable does also make things easier as you can turn it and smooth it at the same time, but that’s my personal choice! I’m all about making things easier for myself. Using a large metal scraper also makes things so much easier – so these two pieces of equipment will help you!
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! For this cake, I used a mint buttercream frosting slathered in the middle of the cake sponges, as well as going all over the outside for a beautiful look.
Because the buttercream is quite sweet, I use a dark and milk chocolate drip – first found in my Mini Egg drip cake. I much prefer the almost bitterness of dark chocolate though balanced with the sweetness of the milk chocolate as it cancels out some of the sweetness to my perfect level; almost how salt in caramel does.
I melt my ganache in the microwave in a jug on as little heat as possible, stirring really well every 15 seconds so it doesn’t overheat – using a small piping bag makes doing the drip much easier! Topping this with swirls of buttercream frosting using my favourite piping tip as always because it’s just beautiful.
Recipe updated April 2022
The original cake recipe was 400g stork, 400g light brown sugar, 340g self-raising flour, 60g cocoa powder, 8 medium eggs, 2 tsp baking powder and 2 tsp peppermint extract. This was beaten together and split between 3 8″ tins, baked for 30 minutes. I used the same buttercream recipe, and a dark chocolate drip made with 150g dark chocolate and 1-2tsps sunflower oil.
More Mint Aero recipes
If you want to try something else Mint Aero themed and delicious, why not try 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.
Mint Aero Drip Cake!
- 500 g unsalted butter (room temp)
- 500 g light brown soft sugar
- 9 medium eggs
- 400 g self-raising flour
- 100 g cocoa powder
- 2 tsp peppermint extract
Mint Buttercream Frosting
- 500 g unsalted butter (room temp)
- 1000 g icing sugar
- 1/2-1 tsp green food colouring
- 2 tsp peppermint extract
- 75 g dark chocolate
- 75 g milk chocolate
- 150 ml double cream
- Mint Aero bubbles
- Heat the oven to 180ºc/160ºfan and line two deep 8"/20cm cake tins with baking parchment – leave to the side.
- In a large bowl, beat together the room temperature unsalted butter and light brown soft sugar until light and fluffy.
- Add in the self-raising flour, cocoa powder, eggs and mint extract and beat again briefly until combined.
- Divide the mixture between the two tins and smooth it over – bake for 50-55 minutes until the cakes spring back when pressed and a skewer should also come out clean.
- 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.
- In a stand mixer, beat the unsalted 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.
- 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 until you get a smooth consistency, if required.
- Once the cakes are cooled, split each cake into two layers.
- 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, repeat, and then top again with some of buttercream and then add the final sponge layer.
- Cover the sides of the cake with a thin layer of buttercream for a crumb coat. Chill for 30 minutes.
- Once chilled, add another layer of butercream around the top and sides of the cake, and smooth around witht a large metal scraper. Chill again for 30 minutes.
- Add the dark chocolate and milk chocolate to a jug, and pour over the double cream. Melt on a low heat, stirring often, until smooth.
- 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.
- Once the chocolate has set, with any leftover frosting, pipe some little rosettes onto the top and COVER IN MINT AERO BUBBLES! Enjoy!
- For this recipe I recommend:
- All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
- Half of the cake mixture, baked into one tin, and split.
- Also, use 1/2 of the decoration recipe!
- This cake will last for 3 days at room temperature.
Find my other recipes on my Recipes Page!
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