Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add an additional 2 + ½ teaspoons baking powder. You may also like to add ½ tsp Xantham Gum for better texture. For a dairy free version, use a dairy free baking spread for the cake and buttercream, and dairy free milk for the buttercream too. You will also need to decorate the cake with dairy free chocolate. More tips for making the Chocolate Mint Cake: This recipe includes both self-raising flour and bicarbonate of soda, so as long as these are used, your cake should rise. However, this cake is nice and moist because of the oil, so it should only gently rise. So don't worry if your cake only rises a little. Yes, it’s best to keep your Matchmaker cake in the fridge once it has been filled and topped with the ganache. This is because the ganache contains cream which can spoil when it’s left at room temperature for too long. As other companies are bringing out more chocolate orange products it has meant Terry’s have brought out even more in their range to compete. This cake has servings by slices, so if you wanted to make the cake in individual portions in ramekins just assume a slice = a ramekin.

Mint chocolate has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there - I know there are a lot of you! This is a really special and impressive cake, so it would be great for a celebration or a birthday. It is also easy to make and easy to decorate too as it doesn't involve any special techniques or piping. You don't have to add the green ribbon but I think it does make the cake look extra special and ready for a party! Ingredient Tips & Equipment Information The recipe also calls for a ganache filling and topping, which means you’ll have to make a ganache. If you’ve never made a ganache before it can seem a little daunting, but as long as you follow the steps you should have no trouble. In the UK you’ll see a Best Before End Date stamped on your egg box and eggs. If you have stored your eggs in the fridge, they may be safe to use past that date as long as they show no signs of spoilage (that unmistakable rotten egg smell, discolouration or change in texture). However, if your eggs have a Use By Date, then they should not be eaten past that date even if they seem fine. It’s always best to use freshly bought eggs and dairy for a recipe as the way they behave changes as they get older. Eggs can stay fresh for weeks, or they can go off in a few days depending on how they’re stored. So, if you’re using eggs you already have at home and you aren’t sure if they’re fresh there are a few ways you can tell whether they’re safe to eat.

Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking. If you are using a baking spread, most can be used straight from the fridge if you're in a rush. But real butter will need to come to room temperature to soften.

If you want to make a bigger or smaller cake then go ahead. I’ve got a great tool that can help you change the recipe for whatever size you want. A skewer test involves poking the centre of a cake with a skewer or thin knife. If the skewer/knife comes out clean or with a few cooked crumbs then you know your cakes are cooked. If the skewer comes out covered in wet cake batter then the centre of the cake isn’t cooked properly and the cake needs to be cooked for longer. Why did my Matchmaker cake turn out dry? As long as this cake is prepared safely, there’s nothing in this recipe that could cause a risk to a pregnant person. However, the recipe does call for quite a lot of sugar which could be something to watch out for. This is because some medical bodies advise pregnant people to limit the amount of sugar they consume due to a risk of conditions like gestational diabetes. All the ingredient quantities will update automatically for you so that everything is in the right ratios. The electric whisk is pretty essential in this recipe, as you’ll be whisking your cake batter and the ganache a fair bit. So unless you have super strong arms you should definitely make sure you have a handheld electric whisk or a stand mixer.For the margarine, simply use a plant-based option that contains no milk - aim for one with an 80% fat content, if possible.

If you want to make a rectangular or other shaped Matchmaker cake, then go ahead. Just make sure that the cake tins you use have a similar depth and diameter as the tins in this recipe, otherwise, the cook time might be affected.Matchmakers come in orange or mint flavours, but Nestle often releases limited edition flavours like Gingerbread or Irish cream which could work especially well if you’re making this recipe for Christmas. So look out for any flavours that you prefer! There are lots of chocolate orange flavoured chocolates and biscuits available, even more so around holidays like Christmas and Easter. Surely we’ve all heard of Terry’s chocolate orange?! A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional who will be able to give you further information. Can I make this recipe without food colouring? Sugar, Cocoa Mass¹, Glucose Syrup, Cocoa Butter¹, Skimmed Milk Powder, Whey Powder product ( Milk), Vegetable Fats (Mango Kernel, Palm, Sal, Shea), Emulsifier (Lecithins), Natural Orange Flavouring, Acid (Citric Acid), Skimmed Milk Chocolate and Plain Chocolate contain Vegetable Fats in addition to Cocoa Butter, ¹Rainforest Alliance Certified Cocoa. Lifestyle / Additives For the chocolate leaves, line 2 large trays with cling film. Melt the chocolate in a mixing bowl set over a saucepan of simmering water, do not allow the water to touch the base of the saucepan. Remove from the saucepan. With a paint brush, paint the chocolate on the underside of each leaf. Place the leaves chocolate side up on the tray. Leave to dry.