Frozen Peppermint Tier Cake
ready in 12 h. 35 min.
Line a 23cm|9" springform tin with cling film.
Break the cake into pieces and press 1/3 into the base of the tin, packing it down well.
Beat the ice cream to soften it and spread 1/3 evenly over the chocolate cake base. Repeat the layers ending with ice cream. Tap the tin gently to remove any air bubbles, cover with cling film and freeze overnight.
Remove the cake from the tin.
For the glaze: sift the icing sugar into a bowl and stir in just enough water to make a thin icing. Stir in the peppermint extract and colouring and pour over the cake. Freeze while you make the decoration.
Heat 50ml|2 fl oz of cream in a pan and bring to a boil. Remove from the heat and pour onto the chocolate. Stir until melted, then cool. Chill until thick.
Whisk the remaining cream until thick.
Spoon the chocolate onto the centre of the cake and spoon on the whipped cream. Decorate with chocolate mint thins.