Ingredients :
For the cake:
350 g Softened unsalted butter or spread
350 g Caster sugar
6 large eggs
2 tablespoons of milk
2 teaspoons peppermint extract
300 g Self-rising flour
50 g Cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
For the mint green buttercream:
125 g Softened unsalted butter
250g icing sugar
1 teaspoon peppermint extract
1-2 tablespoons of milk
Green food coloring
For the chocolate buttercream:
125 g Softened unsalted butter
215g icing sugar
35 g Cocoa powder
2-3 tablespoons of milk
For decoration:
Aerobubbles
Aero chocolate bar

Instructions :
Preheat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8″ cake tins (at least 2″ deep)
Make the sponge cake by mixing the butter and caster sugar in a salad bowl until frothy (about 3 minutes), ideally with an electric mixer.
Add eggs, peppermint extract and milk, and whisk until completely incorporated
Add the self-rising flour, cocoa powder, baking soda and baking powder and whisk gently until you no longer see flour
Divide the mixture between the molds, use scales for more precision if desired
Bake for 35 to 40 minutes or until a thin skewer inserted in the middle comes out clean. Let them cool completely either in the pans or remove them from the pan and place them on cooling racks