Mint Chocolate AERO Cake

Ingredients:

AERO bubbles peppermint mint chocolate sharing pouch

For the sponge:

175g buttery baking spread

175g caster sugar

3 medium eggs

2 tsp mint extract

145g gluten free self raising flour

20g cocoa powder

1/4 tsp baking powder

1/4 tsp Xanthan gum

For the icing and decoration:

250g icing sugar

125g buttery baking spread

1 tsp mint extract

green food colouring gel

50g dark chocolate, melted and cooled

Method:

1. Preheat the oven to 160C fan and prepare a 2 lb loaf tin with non-stick baking paper.

2. Cream together the buttery baking spread and caster sugar until light and fluffy. Add the eggs one at a time, mixing briefly between each one. At this stage, also add the mint extract.

3. Next, add the gluten free self-raising flour, cocoa powder, baking powder and Xanthan gum. Mix until combined.

4. Spoon the mixture into the pre-prepared tin and bake for 50-55 mins. Check by poking the cake with a skewer to ensure its fully cooked.

5. Allow to cool in the tin for about 20 mins before transferring to a cooling rack to finish cooling completely.

6. Whilst the cake cools, you can make the buttercream icing. Place your butter into a large bowl and mix briefly on its own so it gets more pale in colour and creamier.

7. Add the icing sugar and mix for a few minutes until fully combined. Then add the mint extract and green food colouring and mix.

8. Spread the icing on top of the cooled cake, then drizzle the melted dark chocolate (as much or as little as you like) and finish with the AERO peppermint bubbles.

The slices are light and so chocolatey!