For the chocolate cake

1. Preheat the oven to 190°C (170°C fan).
2. Grease and line three 6 inch circle cake tins
3. Put the avocado into a food processor. Process until smooth and creamy
4. Add all the remaining cake ingredients into the food processor, and blitz until creamy and smooth
5. Divide the cake batter equally into the three tins
6. Bake for 30-35 minutes, until a knife inserted in the middle comes out clean

For the mint buttercream

1. In a large mixing bowl, cream the butter for 5 minutes
2. Add a few spoonfuls of icing sugar, and whisk until combined. Repeat until all icing sugar is mixed in
3. Mix in the peppermint extract and green food colouring to taste

For the chocolate drip

1. In a small pan, heat the coconut milk until warm. Remove from heat
2. Add the chocolate to the milk.
   Leave for 5 minutes until the warm milk melts the chocolate. Stir to make the chocolate drip
3. Leave to sit for 10 minutes at room temperature

To assemble the cake

1. Put a cake layer on a cake board. Spread frosting over. Repeat until all cake layers are covered
2. Spread buttercream around the edges of the cake and top, and smooth out.
   Put the cake in the fridge for 30 minutes
3. When the chocolate drip is ready, remove the cake from fridge. Using a teaspoon, gently spread the chocolate drip over the cake, pushing some over the sides to create the drip effect
4. Top with remaining buttercream and your choice of mint chocolates