Chocolate Peppermint Cake

Too few ratings

“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”

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-6+
Cake Ingredients:
250 g Butter
330 ml Milk
Eggs
1 tsp Peppermint Essence
200 g Dark Chocolate
25 g Cocoa Powder
225 g Plain Flour
35 g Self Raising Flour
Chocolate Ganache Icing
125 ml Cream
150 g Dark Chocolate
Malteser Chocolate Bar
Dusting Icing Sugar
Metric
Imperial
  • 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!