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
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.