Chocolate Mint Gateau
|Unfilled chocolate sponge||1 (Prepared)|
|Chocolate coated peppermint disks||10 (Or Thins)|
|For mint cream filling|
|Double cream||12 Fluid Ounce (375 Milliliter)|
|Cocoa powder||3 1⁄2 Tablespoon, sifted with 2 tablespoons icing sugar|
|Icing sugar||2 Tablespoon (For Sifting The Cocoa Powder)|
|Dark rum||1 Tablespoon|
|Chocolate coated peppermint disks||3 Ounce, chopped (90 Gram, Or Thins)|
1. To make filling, place cream and cocoa powder mixture in a mixing bowl and beat until soft peaks form. Fold through rum and chopped peppermint disks or thins.
2. To assemble cake, spread one layer with a quarter of the filling, then place remaining sponge layer on top. Spread remaining filling over top and sides of cake and decorate with peppermint disks or thins.