VEGAN MINTS RECIPES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don’t cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

Steps:

• Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely. Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake. Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined. Top 1 cake layer with buttercream, then place the second cake layer on top of it.  Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache, as seen in the video. Decorate with Andes mints.