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Chocolate Peppermint Cake

Chocolate Peppermint Cake

Based on 1 ratings
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"This cake is best served and stored at room temperature in a air tight container for up to a week and a little bit of vanilla ice cream to serve"
Easy 👌
15 min
25 min
10 min


Cake Ingredients:
83⅓ g
110 ml
Peppermint Essence
66⅔ g
Dark Chocolate
8⅓ g
Cocoa Powder
75 g
Plain Flour
11⅔ g
Self Raising Flour
Chocolate Ganache Icing
41⅔ ml
50 g
Dark Chocolate
Malteser Chocolate Bar
Dusting Icing Sugar
  • Step 1/ 10

    Preheat oven to 150°C (300°f) and grease a 22cm round cake tin lightly and then line with baking paper

  • Step 2/ 10

    Place the butter, chocolate chunks, milk, sugar and peppermint essence in a large saucepan over medium heat and stir occasionally for 6 minutes or until melted and smooth

  • Step 3/ 10

    Set aside and cool slightly

  • Step 4/ 10

    Add the eggs and whisk to combine. Pour into a large bowl, add the flours and cocoa and whisk until smooth

  • Step 5/ 10

    Pour cake batter into already lined cake tin and place into the oven

  • Step 6/ 10

    Bake for 25 minutes or until tested with skewer and comes out clean

  • Step 7/ 10

    Take out of oven and allow to cool and transfer to a wire rack

  • Step 8/ 10

    While cake is cooling start to make the ganache icing

  • Step 9/ 10

    Heat the chocolate and cream in a small saucepan over a low heat, stirring, until melted and smooth. Set aside to cool completely and then spread over the cooled cake and place malteser chocolate bar chunks over top of the icing

  • Step 10/ 10


  • Enjoy your meal!

    Chocolate Peppermint Cake


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