175g unsalted butter, softened
300g caster sugar
3 large eggs, beaten
75g self-raising flour
200g plain flour
1 tsp bicarbonate of soda
75g cocoa
200ml sour cream, at room temperature
50g full-fat cream cheese, at room temperature
150g Mint matchmakers roughly chopped (Popped in the freezer for a hour before)
To decorate
500ml double cream
350g dark chocolate (minimum 50% cocoa solids), chopped
200g milk chocolate, chopped
8 small Candy Canes
2-3 boxes Lindor chocolate truffles (mint if you can get them)
You will also need a 7 inch springform cake tin, buttered and the base lined with a disc of buttered baking parchment;
Preheat the oven to 170ºC
Beat the butter and caster sugar together until pale, light and fluffy: this is easiest using a free-standing machine or an electric hand-held mixer.
Gradually add the beaten eggs a little at a time, beating well between each addition.
Sift both of the flours, bicarbonate of soda and the cocoa into a bowl. Add half of the sifted dry ingredients to the egg and sugar mixture and fold in using a large metal spoon.
In another bowl, mix the sour cream and cream cheese together until smooth. Add half to the cake batter and fold in.
Repeat this process with the remaining flour and sour cream and mix until smooth.
Stir in 2/3 of the chopped chocolate and spoon the cake batter into the prepared tin. Push the remaining chocolate just beneath the surface and spread level with a palette knife.
Bake on the middle shelf of the preheated oven for about 60-75 minutes or until a skewer inserted into the middle of the cake comes out clean.
Leave the cake to cool in the tin for 10 minutes before turning out on to a wire rack.
Meanwhile prepare your decoration. Make a chocolate ganache by bringing the cream to the boil. Remove from the heat, then add the chopped chocolates and stir until smooth and shiny. Divide into two bowls, chill one bowl in the fridge till cooled completely. Whisk the chilled bowl of ganache so you have a mousse like texture.
Spread a layer of the whipped ganache over the sides and surface of the cake using a palette knife, chill until set. Add a layer of the pouring ganache to the cake.
Stick the Candy canes around the cake making four heart shapes. Cover the top with the Lindor truffles.
