John This is a subtle peppermint flavour double layered chocolate cake. The second chocolate delight comes from the white chocolate whipped cream icing that separates the layers and tops the cake. Each icing layer is sprinkled with both crushed candy cane and chocolate shavings.
This is a relatively simple to make cake that doesn’t need a perfectionists touch to finish off the cake. Although there are two chocolate ingredients, the cake is not super sweet.
The crushed candy cane sprinkled over each layer of the icing provides a nice little crunchy surprise every now and then.
| Cook Time | 30 minutes |
| Servings |
slices
|
Ingredients
Cake
- 1/2 cup Vegetable Oil
- 2 cups White Sugar
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Essence
- 1 cup Milk
- 2 Eggs
- 1/2 tsp Salt
- 2 tsp Bicarb Soda
- 1 tsp Baking Powder
- 1 cup Coffee Hot weak Coffee
- 3/4 cup cocoa powder
- 1 3/4 cup Plain Flour
White Chocolate Icing
- 1 cup Thickened Cream
- 200 g White Chocolate chopped
- 1 tbsp Gelatin
- 1/4 cup water
- 1/4 cup Icing Sugar
Topping
- Candy Canes crushed
- Chocolate Shavings
Ingredients
Cake
White Chocolate Icing
Topping
|
|
Instructions
Cake
- Grease and line with baking paper two 20cm (8") round springform baking tins.
- Preheat oven to 350°C (fan forced).
- In a large bowl, add vegetable oil, sugar, vanilla extract, peppermint essence, milk and eggs. Using a wooden spoon, mix until combined.
- Add salt, bicarb soda & baking powder and continue mixing with spoon until combined.
- Add hot coffee and stir until mixed through.
- Add cocoa powder & flour and stir until combined.
- Pour mixture evenly into the two baking tins, place into the oven and cook for about 35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven and cool on baking tins for about 10 minutes before turning out onto wire racks to cool completely.
White Chocolate Icing
- In a microwave safe bowl, add white chocolate and thickened cream and heat until chocolate has melted and smooth. Set microwave strength to about 50% and heat for about 40 seconds at a time. Remove from microwave and stir after each interval.
- Place in refrigerator to cool completely (about 1 hour).
- In a small bowl sprinkle gelatin in 1/4 cup water. Let sit for about 1 minute.
- Place bowl in microwave and heat for 20 seconds, remove and stir to ensure the gelatin is fully dissolved.
- Remove white chocolate mixture from the refrigerator and using an electric mixer, beat the white chocolate until soft peaks form. This will take a few minutes.
- Add room temperature gelatin & icing sugar and continue beating until stiff peaks form.
Cake Assembly
- Place one cake on a plate and layer the top with about 1/2 the white chocolate icing mixture.
- Sprinkle the top with crushed candy cane and chocolate shavings.
- Place the second cake on top and repeat the process. Again finishing with crushed candy cane and chocolate shavings.
- Chill and store in refrigerator
