2 x 535g packets rich chocolate cake mix
½ teaspoon peppermint-flavoured essence
Chopped mint Aero bar and mint Maltesers, to decorate
200g unsalted butter, chopped, at room temperature
2 cups icing sugar mixture
Peppermint-flavoured essence, to taste
Liquid green food colouring
2/3 cup Dark Choc Melts
2 tablespoons pure cream
Grease two 20cm round x 7cm deep cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Prepare cake mixes, one at a time, according to packet directions, reserving frosting mix sachets. Spoon each into a prepared pan.
Cook both cakes in a moderately slow oven (160C) for about 55 to 60 minutes, or until a skewer inserted into centre of cakes comes out clean. Remove. Stand in pans for 10 minutes. Turn out cakes onto wire racks to cool.
Using a large serrated knife, trim top of cakes to sit flat. Cut each cake horizontally in half.
Make frosting using both reserved frosting mixes, according to packet directions. Stir in essence.
Sandwich cakes together with frosting, on a large serving plate, finishing with a cake layer.
To make buttercream, beat butter in small bowl of an electric mixer until pale and creamy. Gradually beat in sugar, ½ cup at a time, until fluffy. Beat in essence. Tint green. Spread over top and around side of cake. Refrigerate.
To make chocolate drip, place all ingredients in a heatproof bowl sitting over a pan of simmering water. Stir until smooth. Remove. Stand for 5 minutes, or until thickened.
Pour chocolate drip over cake, allowing it to drip down the side. Stand for 10 minutes. Decorate with chocolates.
TIP! Undecorated cakes can be assembled up to one day ahead. Store in a large airtight container. Decorate with buttercream, chocolate drip and chocolates up to 2 hours before serving. Keep in a cool place.