chocolate mint cakes with choc mint frosting
4 sprigs fresh mint
250ml (1 cup) boiling water
100g dark chocolate, finely chopped
125g butter, at room temperature
255g (1 1/4 cups) brown sugar
150g (1 cup) self raising flour
30g (1/4 cup) cocoa powder
choc mint frosting
185ml (3/4 cup) thickened cream
2 sprigs fresh mint
200g dark chocolate, finely chopped
preheat oven to 160 degrees C. line twelve 185ml (3/4 cup) capacity Texas muffin pans with paper cases.
place the mint in a medium heatproof bowl. pour over boiling water and set aside for 30 minutes to infuse.
strain the water through a sieve into a small saucepan, pressing the mint with the back of a spoon to release any excess water. discard mint. add the chocolate to the water and stir over low heat for 5 minutes or until chocolate melts and mixture is smooth. set aside for 5 minutes to cool. use and electric beater to beat together butter and brown sugar in a bowl until pale and creamy. add eggs, one at a time, beating well after each addition until just combine, use a wooden spoon to stir in the flour and cocoa. add the chocolate mixture and stir until just combined. spoon mixture among prepared muffin pan. bake in oven for 30 - 35 minutes of until a skewer inserted into the centers comes out clean. transfer to a wire rack and set aside for 30 minutes to cool
to make the choc mint frosting, place cream and mint in a medium saucepan and bring to the boil over high heat. remove from heat and set aside for 15 minutes to infuse. place chocolate in a medium heatproof bowl. strain the cream through a sieve into the bowl with the chocolate, pressing gently with the back of spoon to remove any excess cream. discard mint. place the bowl over a saucepan of simmering water. stir occasionally with metal spoon until chocolate melts and mixture is smooth. set aside for 15 minutes to cool slightly. pour frosting into a jug.
pour frosting over cakes, tapping cakes lightly on a level work surface to spread the frosting. place a sugared mint leaf on each cake to serve.