2 x 540g packaged uniced chocolate mud cake
2 x 35g Peppermint Crisp chocolate bars, coarsely chopped
250g unsalted butter, chopped, at room temperature
2 ½ cups icing sugar mixture
1 tablespoon milk
1 ½ teaspoons natural peppermint extract
1 teaspoon green food colouring
100g dark chocolate, chopped
¼ cup pure cream
To make buttercream, beat butter in the small bowl of an electric mixer until pale and creamy. Beat in sugar, ½ cup at a time, until combined. Beat in milk and extract. Tint green with colouring.
Using a large serrated knife, cut each cake horizontally in half. Place one cake layer, cut-side up, on a serving plate. Spread with 1 cup of the buttercream. Top with another cake layer. Repeat layering with remaining buttercream and cake layers, finishing with a cake layer.
To make glaze, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan. Cool at room temperature until slightly thickened, about 15 to 20 minutes.
Pour chocolate glaze over top of cake, allowing it to drip down the side. Decorate with chocolate bars.