Double Chocolate Peppermint Cake
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Double Chocolate Peppermint Cake
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| Servings |
| 10slices |
| Cook Time |
| 30minutes |
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Ingredients
Cake
- 1/2cup Vegetable Oil
- 2cups White Sugar
- 1tsp Vanilla Extract
- 1tsp Peppermint Essence
- 1cup Milk
- 2 Eggs
- 1/2tsp Salt
- 2tsp Bicarb Soda
- 1tsp Baking Powder
- 1cup CoffeeHot weak Coffee
- 3/4cup cocoa powder
- 1 3/4cup Plain Flour
White Chocolate Icing
- 1cup Thickened Cream
- 200g White Chocolatechopped
- 1tbsp Gelatin
- 1/4cup water
- 1/4cup Icing Sugar
Topping
- Candy Canescrushed
- Chocolate Shavings
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