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  • Nov 21st 2019
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Chocolate Cake

makes 3 x 7” squares

  • 500g butter
  • 400g dark chocolate (not cooking choc)
  • 2 2/3 cup boiling water with 4 tsp of instant coffee dissolved
  • 4 cups caster sugar
  • 1/2 cup coco powder
  • 1.5 cup plain flour
  • 1.5 cup self raising flour
  • 6 large eggs

  1. In a large heavy based pot, slowly melt down the butter, chocolate, water with coffee & sugar.
  2. Allow to cool for 15 minutes, preheat oven to 150c FF and line 3 x 7” square cake tins.
  3. Add in flours and whisk to fully incorporated, and in eggs and whisk to full incorporated.
  4. Bake approx 1hr 20 or until a toothpick comes out clean.
  5. Allow to cool overnight
  6. Cakes get moister over a few days so feel free to do this ahead of time.

Peppermint Buttercream
  • 10 pasteurised carton egg whites
  • 2.5 cups caster sugar
  • 1kg salted butter at room temp
  • 1 tbsp natural peppermint extract (or as much to suit your tastes)
  • Green food dye

  1. In a clean Kitchen aid mixer bowl with the whisk attachment, place sugar & egg whites & whip until stiff peak meringue (approx 10 minutes)
  2. Slowly add chunks of butter to the meringue, and continue to whisk. The mixture will look curdled - keep beating!! Add in the peppermint and a touch of green food dye and beat for 10 more minutes.

To assemble:

  • Blue lollies
  • Knife
  • Spatula
  • 8cm round cookie cutter
  • Freeze dried fruit or crushed candy canes

  1. Cut your 3 x cake layers in halves horizontally
  2. We want to make a hole in the centre of the cake to fill with the lollies! Use a circle cookie cutter to cut this out in all but 1 layer!
  3. Place first layer down cover with peppermint buttercream & freeze dried raspberry (if using). Repeat until 2nd last layer.
  4. Use some buttercream to smooth out the hole in the centre, place in fridge 10 minutes.
  5. Fill the hole with lollies, and stick the very last layer on top.
  6. Cover the outside of the cake with more buttercream & decorate as you wish!
  7. Enjoy cutting into this one for a sweet surprise!