Chocolate Peppermint Cream Cake

Name: Chocolate Peppermint Cream Cake
Yield: Serves 14
Ingredients: 2 tablespoons water; 225 g/8 oz butter; 100 g/4 oz plain chocolate; 225 g/8 oz icing sugar; 150 g/5 oz unsalted butter; 1 rounded teaspoon baking powder; 50 g/2 oz cocoa powder; 100 g/4 oz self-raising flour; 50 g/2 oz ground almonds; 4 large eggs; 225 g/8 oz caster sugar; 150 g/5 oz plain chocolate, broken into small pieces; 4 tablespoons water; 75 g/3 oz granulated sugar; 1-2 teaspoons peppermint essence; 2 tablespoons single cream

Preparation info

Serves
14

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I invented this cake for my youngest daughter’s birthday party. It was a great success, eaten as a finale to the festive meal. It is a large four-tiered cake which can easily be made the day before — in fact I think it tastes even better if it is. Use chocolate that contains at least 50 per cent cocoa solids.

Ingredients

100 g/4 oz plain chocolate
2 tablespoons water<

Dessert
Cake
Baking
Vegetarian
Birthday

Method

Butter a deep 19-20 cm/7½-8 in round cake tin and line the base with a disc of buttered baking parchment. Preheat the oven to