Dairy and egg free chocolate and peppermint cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
- 330 g Plain white flour
- 6 tbsp Cocoa powder
- 500 g Unrefined golden caster sugar
- 2 tbsp Baking powder
- 2 tbsp White wine vinegar
- 500 ml Water
- 2 tsp Vanilla extract
For the ganache
- 250 ml Soya cream
- 250 g Dark chocolate broken into pieces
- 1 tsp Peppermint extract
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1
Preheat oven to 180°C (gas mark 4) and line three 8 inch round cake tins with silicone paper.
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2
Sift flour into a large mixing bowl then add the remaining dry ingredients, then add the water, vanilla and vinegar and mix at full speed with electric mixer for about five minutes until you have a nice smooth, glossy mixture.
For this step you'll need:
- 330g Plain white flour
- 6 tbsp Cocoa powder
- 500g Unrefined golden caster sugar
- 2 tbsp Baking powder
- 500ml Water
- 2tsp Vanilla extract
- 2 tbsp White wine vinegar
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3
Divide between the three prepared tins and bake for 25-30 mins until a skewer comes out clean. Leave to cool in the tin for 10 mins, then turn out onto cooling rack.
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4
For ganache, heat the cream in a pan to scalding point then pour over the dark chocolate.
For this step you'll need:
- 250ml Soya cream
- 250g Dark chocolate broken into pieces
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5
Mix gently until all the chocolate is melted and you have a smooth and glossy mixture. Finally add the peppermint extract and leave to cool at room temperature.
For this step you'll need:
- 1tsp Peppermint extract
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6
To assemble and decorate, place an 8 inch mould ring on a cake board. Remove baking parchment from cooled sponges and carefully cut each sponge horizontally in two, so you have 6 thin layers of sponge.
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7
Place a layer of sponge inside the mould and gently press down so it acts as the base of the cake. Cover with a layer of ganache . Repeat this process until you fill your mould to the top with layers of sponge and ganache, finish with a layer of ganache. Place in the fridge to set for about 2 hours. Save the remaining ganache to use later.
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8
While your cake sets, prepare the flowers. Melt dark chocolate in bain marie. Make chocolate flowers using brass flower moulds (which have been stored in freezer for few hours). Dip the mould into dark chocolate and place on silicone mat or baking tray to set. Once set, remove the chocolate flower from the brass mould – a tip of a sharp knife helps to do this.
For this step you'll need:
- 250g Dark chocolate broken into pieces
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9
Sprinkle the chocolate flowers with edible glitter and spray with confectioners varnish to achieve a glossy finish.
For this step you'll need:
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10
Once set, remove cake from fridge, use a blow torch or the warmth from your hands, to release the cake gently from the mould.
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11
Place the cake on a cooling rack and pour over the remaining chocolate ganache. Cover the sides of the cake with after dinner mints and dust them with gold glitter.
For this step you'll need:
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12
Place your decorated chocolate flowers over the top of the cake and finally dust with cocoa powder.
For this step you'll need:
- 6 tbsp Cocoa powder