Dark chocolate wreath cake with peppermint buttercream icing

1h 8-12 servings

For the Cake:

300g all-purpose flour

500g caster sugar

100g dark unsweetened cocoa powder

20g baking powder

14g salt

250ml buttermilk at room temperature

250ml hot brewed coffee or espresso

4 eggs at room temperature

150 ml vegetable oil

30 ml pure vanilla extract

 

For the Buttercream:

300g LURPAK® salted butter, softened and cut into cubes

400g icing sugar (icing, powdered), sifted

2 tablespoons milk

5ml pure vanilla extract

3ml peppermint extract

Pinch of salt

Few drops of green food colour

Dark chocolate wreath cake with peppermint buttercream icing

Preparation

Preheat oven to 180 degrees. Prepare one round 8-inch wreath pan with butter and cocoa powder. Tap out excess.

 Fit an electric mixer with the paddle attachment, sift and add all dry ingredients. In a larger measuring jug gently whisk together all remaining ingredients and add wet mixture to dry ingredients and mix on medium for 2 minutes.

Pour into prepared pan, batter will be a liquid consistency. Bake for 40 minutes or until a toothpick or skewer comes out almost clean.

Cool on a wire rack for 10 minutes. Loosen edges with a small palette knife and gently invert onto rack until completely cool.

 For the frosting, whip butter for 8 minutes on medium speed in the electric mixer with the paddle attachment. Butter will become pale and creamy.

Add remaining ingredients and mix on low for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.

Take your wreath cake and slowly spread the icing on the top of the cake. If you like extra peppermint completely coat the outside of the cake.

Store in a cake keeper at room temperature for up to 2 days or refrigerator for 5 days. Best enjoyed at room temperature.

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