Name: Chocolate peppermint cake
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 185 gram butter, softened; 1 teaspoon vanilla essence; 1 cup (220g) caster sugar; 3 eggs; 2/3 cup (160ml) milk; 2 cup (300g) self-raising flour; 5 tablespoon cocoa powder; 1 1/2 cup (240g) icing sugar mixture; 1 teaspoon butter; 2 tablespoon milk, approximately; peppermint essence; 1 1/2 cup (240g) icing sugar mixture; 2 tablespoon cocoa powder; 1 teaspoon butter; 2 tablespoon water, approximately

Ingredients

185 gram butter, softened

1 teaspoon vanilla essence

1 cup (220g) caster sugar

3 eggs

2/3 cup (160ml) milk

2 cup (300g) self-raising flour

5 tablespoon cocoa powder

1 1/2 cup (240g) icing sugar mixture

1 teaspoon butter

2 tablespoon milk, approximately

peppermint essence

1 1/2 cup (240g) icing sugar mixture

2 tablespoon cocoa powder

1 teaspoon butter

2 tablespoon water, approximately

Method

1.Position oven shelves, preheat oven to moderate. Grease 20cm baba pan thoroughly.

2.Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy,add eggs, one at a time, beat until combined.

3.Transfer mixture to large bowl, using wooden spoon, stir in milk and combined sifted flour and cocoa in two batches. Spoon mixture into prepared pan.

4.Bake cake in moderate oven about 1 hour. Stand cake in pan 5 minutes then turn onto wire rack to cool.

5.To make Peppermint icing – Place icing sugar in small heatproof bowl, using wooden spoon, stir in butter and enough milk to make a firm paste. Flavour with a few drops of essence. Stand bowl over small saucepan of simmering water, stirring until icing is of a spreading consistency (do not overheat).

6.To make Chocolate icing – Sift icing sugar and cocoa into small heatproof bowl; using wooden spoon, stir in butter and enough of the water to make a firm paste. Stand bowl over small saucepan of simmering water, stirring until icing is of a spreading consistency (do not overheat).

7.Pour peppermint icing over cold cake allow to set at room temperature. Pour chocolate icing over peppermint icing, allow to set at room temperature.

The popular combination of chocolate and peppermint makes this an extremely more-ish cake. This cake can also be baked in a deep 20cm-round cake pan that has its base lined with baking paper. Bake in moderate oven for about 1 hour. These icings are known as glacé icings, and are sometimes also called warm icings. The most important part in making them successfully is taking care not to overheat the mixture as it’s being stirred. Since sugar crystallises when overheated, your icing with be overly thick and gritty textured. One tried-and-true way is to stand the bowl containing the paste in a sink or dish of hot water, stirring it until it becomes smooth, glossy and barely warm, then pouring it over the cake immediately before it has the chance to set. A glass, china or metal bowl can be used but plastic is not a good conductor of heat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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