Peppermint Crisp cake



Ingredients 13
Servings 1 Stacked cake
Time 25

Ingredients

  • 90-125
    ml
    cocoa powder and extra for dusting
  • 750
    ml
    cake flour
  • 350-500
    ml
    white sugar
  • 10
    ml
    bicarbonate of soda, sifted
  • 160
    ml
    oil
  • 30
    ml
    vinegar
  • 10
    ml
    vanilla essence
  • 500
    ml
    cold water
  • 360
    g
    (1 can) caramel condensed milk
  • 250
    ml
    creamed cottage cheese
  • 69 g each
    4 bars of Peppermint Crisp chocolate
  • 250
    ml
    cream, chilled and stiffly whipped cocoa powder for dusting
  • mint leaves to garnish
 

Method

40-50 min
 

1 Cake: Sift together the dry ingredients in a mixing bowl.

2 Beat together the oil, vinegar, vanilla essence and cold water. Pour over the dry ingredients and mix well.

3 Divide the batter between the cake tins and bake for 40-50 minutes or until done. Leave to cool slightly and carefully halve each cake horizontally.

4 Filling and topping: Mix the caramel condensed milk and cottage cheese.

5 Break 3 of the chocolate bars into pieces.

6 Put a cake layer on a plate, spread a layer of the caramel mixture over and scatter Peppermint Crisp shards on top. Repeat the layers ending with caramel mixture.

7 Top the cake with dollops of cream. Break the remaining chocolate bar and scatter the shards over the cream. Dust with cocoa powder and garnish with mint leaves.

 

 

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