This decadent Matchmaker cake is heaven for any fan of mint chocolate. Layers of tender chocolate sponge are sandwiched with a whipped mint chocolate ganache and topped dramatically with a pyramid of crisp mint chocolate Matchmakers.
Pre-heat oven to 180ºC (160C fan assisted / 360F).
Grease and line two 20cm loose-bottomed cake tins.
Put the sugar, beaten eggs, oil, milk and golden syrup in a large bowl. Whisk together.
Sift in the flour, cocoa and bicarbonate of soda. Whisk to combine.
Share the mixture between the two lined cake tins.
Bake for approximately 30 minutes until firm and springy on top. Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
For the mint chocolate ganache
Once the cakes are cool, pop the dark chocolate, milk chocolate and Matchmakers in a large heatproof bowl.
Use 30 second bursts in the microwave to melt the chocolate. Alternatively, you can place the bowl over a pan with a little boiling water and allowing the steam to heat the bowl as you stir gently.
Add the cream to the melted chocolate and whisk. It will be murky, then glossy with grains (the mint pieces). Keep whisking until you have a smooth, paler, thick and spreadable ganache.
Assemble the cake
Place one cake on a board and spread with a third to half the ganache.
Place the second cake on top and spread the remaining ganache on top.
Pile the Matchmakers on top in a decorative stack.
Leave to firm up for 15 minutes (or longer on a hot day) before serving.