Cake

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and line 2 x 20 cm cake tins with baking paper so nothing sticks later.
3. In a large bowl, cream 125 g butter and 200 g sugar until pale and fluffy.
4. Stir in 5 ml (1 tsp) mint essence.
5. Add the 3 extra-large eggs, one at a time, beating well after each.
6. In another bowl, sift together 280 g (500 ml) cake flour, 15 ml (1 tbsp) baking powder, and 3 ml (1/2 tsp) salt.
7. Fold the dry ingredients into the butter mixture in batches, alternating with 150 ml milk.
8. Start and end with flour. Don’t overmix.
9. Add 4 drops of green food colouring and gently mix.
10. Add a drop more if you want a stronger colour, but go slowly.
11. Divide the batter evenly between the tins and smooth the tops.
12. Bake for 20 to 25 minutes, or until a skewer inserted in the centre comes out clean. If your oven runs hot, check at 18 minutes.
13. Let the cakes cool in the tins for about 5 minutes, then turn out onto a wire rack to cool completely. Don’t ice while it’s warm, or it’ll melt everywhere.

Chocolate Icing

1. Beat 150 g butter until soft and creamy.
2. Add 280 g icing sugar and a few drops of vanilla essence, beating until smooth.
3. Slowly mix in 12.5 ml (2 1/2 tsp) hot water to loosen slightly.
4. Add 45 ml (3 tbsp) sifted cocoa and beat until smooth and spreadable. If it feels too thick, add a tiny splash more hot water.

Assemble

1. Place one cooled cake layer on a plate and spread a layer of chocolate icing over it.
2. Add the second cake layer and gently press down.
3. Spread the remaining icing over the top and sides.