Mint Chocolate Cream Cake© | Wilkinson 1888

Ingredients

• 4.2oz-120g baking margarine
• 4.2oz-120g self-raising flour (sifted)
• 3 medium eggs (free-range)
• 4.2oz-120g caster sugar
• 1 teaspoon baking powder
• 4.9oz-140g cocoa powder (sifted)
• 2 tablespoons hazelnut syrup
• 5 tablespoons boiling water
• 8.8oz-250g dark mint chocolate
• 13 1/2 fl oz-400ml whipping cream
• 4.5oz-130g chocolate mint sticks (finely chopped)
• 3.5oz-100g dark chocolate (50% cocoa solid max)
• 2.3 fl oz-70ml water
• 2 tablespoons unsalted butter
• Mint chocolate balls (crushed, optional)
• Chocolate drizzle sauce