I couldn’t get through 24 days of baking without doing a classic cake, so I thought I would end 24 days of Christmas with my favourite thing in the world, a cake. This is a two tier chocolate & peppermint cake. Think mint choc chop, but in festive cake form. SO GOOD.
Firstly, I just want to thank you all for tuning in for 24 days of festive food. I have really loved doing this, and it’s filled me with inspiration to carry on doing it for good. I hope you have the most lovely Christmas and get to be around those you love the most. It’s been a challenging, strange year for all, and a bit of festive spirit is what we all need. I hope you get in the kitchen, cook something delicious and enjoy it with those you care most about. Merry Christmas Darlings 🎄✨
This is a traditional chocolate cake sponge cake but extra moist and fluffy, paired with a peppermint buttercream. The peppermint is the perfect accompaniment to the sweet, buttery frosting, it really cuts through the sweetness and lifts the whole cake. As long as being super festive!
If like me you’re not the biggest fan of Christmas Pudding (but I force it down everyyyyyy year for the sake of being festive and traditional. Don’t be like me.) this makes a great alternative that is guaranteed to please all!
I topped this cake with dried fruits and a little desiccated coconut to keep up the Christmassy cheer, but you can decorate it however you wish, it will look beautiful however you do because the contrast of the chocolate cake with the white frosting when you cut into the cake is so gorgeous!
If this is something you bake before or after the big day, I hope you and your loved ones enjoy it.
Merry Christmas and the Happiest New Year, Clauds x
Ingredients:
Chocolate Cake
3 eggs
120g butter, softened
325g caster sugar
200g self raising flour
60g coco powder
1tsp baking powder
6tbsp milk
100g chocolate chips
Peppermint Buttercream Icing
150g butter, softened
350g icing sugar
2tbsp peppermint extract
2tbsp milk
Method:
- Start by pre-heating your oven to 180C fan, line two cake tins with baking parchments or grease them well.
- Whisk your eggs separately in a bowl until bubbling and fluffy on top (this will make your sponge extra light and fluffy!). In a separate bowl cream together the butter and sugar until smooth and paler in colour, then beat in the whisked eggs.
- Fold in the flour, baking powder and coco powder until fully combined, then mix in the milk at a high speed if you can until it’s a lovely smooth cake batter. Stir through the chocolate chips.
- Pour evenly into the cake tins and bake for 25-28 minutes until well risen and the cakes spring back when touched.
- While the cakes are cooling you can make your icing. Beat the butter well until it’s really pale in colour, then add in the icing sugar until you have a thick, smooth buttercream. Beat in the peppermint extract and milk to loosen the icing slightly so it’s easier to spread.
- Once your cakes have completely cooled, you can ice them. Do this however it easiest for you, you can just layer the cakes between icing or you can go all the way around the cake, or even do some fancy pipping if you’re up to it!
- Decorate the cakes with chopped dried fruits or with whatever else you have lying around at this time of year. Then slice and enjoy!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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