This Chocolate Peppermint Cake is simple to make and a great idea for a festive cake.
Chocolate cake is always just one of those things loved by all. It's easy to make, great to take to morning teas, or pot luck parties, or even just to have at home. Adding peppermint gives it a little more Christmas spirit!
I have made this as a bundt cake, but if you don't have a bundt cake pan then I would go for a 20 cm round cake pan - no need to change anything!
This would be a great cake to make on Christmas Eve to eat on Christmas Day! It lasts well in an airtight container so does not need to be eaten on the day it's made.
If you don't like candy canes, you could get creative with all kinds of Christmas themed toppings - like sprinkles or other candies.
Chocolate Peppermint Cake
Serves approximately 12
250 g butter, softened
1 Cup sugar
4 eggs
2 Tbsp peppermint essence
2 tsp baking soda
1 1/4 Cup milk
2 Cup plain flour
1/2 Cup cocoa powder
Icing:
1 Cup chocolate chips
1/2 Cup cream
Crushed candy canes
1. preheat oven to 180C (350F) and grease a bundt pan or a springform cake tin.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Mix in the peppermint essence.
3. Sift the flour, baking soda, and cocoa. Add to the butter mixture alternating with the milk. Mix until everything is incorporated but do not over mix.
4. Pour the mixture into the greased tin and bake for approximately 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
5. Cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
6. Once the cake is cooled, prepare the icing by melting the chocolate into the cream. Spread this over the cake and sprinkle with the crushed candy canes.
250 g butter, softened
1 Cup sugar
4 eggs
2 Tbsp peppermint essence
2 tsp baking soda
1 1/4 Cup milk
2 Cup plain flour
1/2 Cup cocoa powder
Icing:
1 Cup chocolate chips
1/2 Cup cream
Crushed candy canes
1. preheat oven to 180C (350F) and grease a bundt pan or a springform cake tin.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Mix in the peppermint essence.
3. Sift the flour, baking soda, and cocoa. Add to the butter mixture alternating with the milk. Mix until everything is incorporated but do not over mix.
4. Pour the mixture into the greased tin and bake for approximately 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
5. Cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
6. Once the cake is cooled, prepare the icing by melting the chocolate into the cream. Spread this over the cake and sprinkle with the crushed candy canes.
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