Preheat oven to 150°C (300°f) and grease a 22cm round cake tin lightly and then line with baking paper
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
Set aside and cool slightly
Add the eggs and whisk to combine. Pour into a large bowl, add the flours and cocoa and whisk until smooth
Pour cake batter into already lined cake tin and place into the oven
Bake for 25 minutes or until tested with skewer and comes out clean
Take out of oven and allow to cool and transfer to a wire rack
While cake is cooling start to make the ganache icing
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
Enjoy!