Chocolate Peppermint Cake

Chocolate Peppermint Cake

Based on 1 ratings
In app
"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 👌
Preparation
15 min
Baking
25 min
Resting
10 min

Ingredients

2Servings
Cake Ingredients:
83⅓ g
Butter
110 ml
Milk
Eggs
tsp
Peppermint Essence
66⅔ g
Dark Chocolate
8⅓ g
Cocoa Powder
75 g
Plain Flour
11⅔ g
Self Raising Flour
Chocolate Ganache Icing
41⅔ ml
Cream
50 g
Dark Chocolate
Malteser Chocolate Bar
Dusting Icing Sugar
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  • 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!

  • Enjoy your meal!

    Chocolate Peppermint Cake

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