Mini Triple-Layer Choc Chip Cake with Peppermint Ganache
200g/7.1oz butter, softened
200g/7.1oz golden unrefined caster sugar
4 organic eggs
1 tsp vanilla extract
100g/3.5oz ground almonds
150g/5.3oz unbleached, stoneground flour
165g/5.8oz dark chocolate chips (70% cocoa solids)
300g/10.6oz dark chocolate chips (70% cocoa solids)
1 tsp peppermint extract
toasted coconut flakes
freeze-dried raspberries, crushed
Preheat oven to 180°C fan bake. Line three 15cm tins with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds and flour. Fold in the chocolate chips by hand.
Evenly divide the batter between the three tins.
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the ganache. Heat the cream in a saucepan until small bubbles start to appear on the surface.
Take off the heat and drop in the chocolate chips. Stir until they are melted through; the ganache should be thick, smooth and glossy. Finish off with the peppermint extract. Chill the ganache for 25 minutes to allow it to set and thicken.
Once the cakes are completely cool, spread a layer of ganache onto one of the layers and place the second layer directly on top. Repeat the process with the final layer, and apply a final coating of ganache onto the top and sides of the cake.
Decorate the top with the coconut flakes, pistachios and berries.
Store in an airtight container in a cool, dry place for up to 3 days.