Name: Chocolate peppermint cream cake
Cook time: 90 min
Total time: 90 min
Ingredients: 60 gram dark chocolate, chopped coarsley; 1/4 cup water; 125 gram butter; 3/4 cup caster sugar; 1/3 cup brown sugar; 2 eggs; 1/3 cup milk; 1 1/4 cup self-raising flour; 2 tablespoon cocoa; 1/2 teaspoon bicarbonate of soda; Peppermint cream; 125 gram butter; 4 cup (500g) icing sugar; 1 tablespoon milk; 1/2 teaspoon peppermint essence; Chocolate icing; 1 1/2 cup icing sugar; 2 tablespoon cocoa; 1 teaspoon butter; 1/4 cup hot water

Ingredients

60 gram dark chocolate, chopped coarsley

1/4 cup water

125 gram butter

3/4 cup caster sugar

1/3 cup brown sugar

2 eggs

1/3 cup milk

1 1/4 cup self-raising flour

2 tablespoon cocoa

1/2 teaspoon bicarbonate of soda

Peppermint cream

125 gram butter

4 cup (500g) icing sugar

1 tablespoon milk

1/2 teaspoon peppermint essence

Chocolate icing

1 1/2 cup icing sugar

2 tablespoon cocoa

1 teaspoon butter

1/4 cup hot water

Method

1.Grease a 23cm square slab pan, line base with paper, grease paper.

2.Melt chocolate and water in heatproof bowl over hot water, cool to room temperature.

3.Combine all ingredients in large bowl, beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, beat for about 3 minutes or until mixture is changed in colour and smooth. Pour into prepared pan, bake in moderate oven for about 40 minutes. Stand 5 minutes before turning on to wire rack to cool.

4.To make peppermint cream, cream butter in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar, then milk and essence.

5.Spread cold cake with peppermint cream, refrigerate 1 hour. Spread icing over cream, refrigerate until set.

6.To make chocolate icing, sift icing sugar and cocoa into bowl, stir in combined butter and water, beat until smooth.

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