Peppermint Crisp Cake – A Decadent Treat with a Minty Twist!

Peppermint Crisp Cake – A Decadent Treat with a Minty Twist! 🎂

Looking for a dessert that combines rich chocolate, creamy caramel, and refreshing mint? The Peppermint Crisp Cake is a show-stopper that’s as delightful to look at as it is to eat. With moist chocolate layers, a luscious caramel filling, and shards of iconic Peppermint Crisp chocolate, this cake is perfect for celebrations or a cozy afternoon treat.

Ingredients

For the Cake:

• 90-125 ml cocoa powder (plus extra for dusting)
• 750 ml (3 cups) cake flour
• 350-500 ml white sugar
• 10 ml (2 tsp) bicarbonate of soda, sifted
• 160 ml (²/3 cup) oil
• 30 ml (2 tbsp) vinegar
• 10 ml (2 tsp) vanilla essence
• 500 ml (2 cups) cold water

For the Filling and Topping:

• 1 can (360 g) caramel condensed milk
• 250 ml (1 cup) creamed cottage cheese
• 4 Peppermint Crisp chocolate bars (69 g each)
• 250 ml (1 cup) cream, chilled and whipped
• Cocoa powder (for dusting)
• Mint leaves (for garnish)

Instructions

1. Prepare the Cake:

1. Preheat the oven to 180°C (350°F). Grease two 20-cm cake tins and dust them with cocoa powder.
2. In a large mixing bowl, sift together the dry ingredients: cake flour, sugar, cocoa powder, and bicarbonate of soda.
3. In another bowl, whisk together the oil, vinegar, vanilla essence, and cold water. Pour this wet mixture into the dry ingredients and mix until smooth.
4. Divide the batter evenly between the two prepared tins. Bake for 40-50 minutes or until a skewer inserted in the center comes out clean.
5. Let the cakes cool slightly before removing them from the tins. Carefully slice each cake horizontally to create four thin layers.

2. Prepare the Filling and Topping:

1. In a bowl, mix the caramel condensed milk with the creamed cottage cheese until smooth.
2. Break three of the Peppermint Crisp chocolate bars into small shards.

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of the caramel mixture on top, then scatter Peppermint Crisp shards.
2. Repeat with the remaining layers, finishing with a layer of caramel mixture on top.
3. Dollop the whipped cream on the top layer and spread it gently. Break the remaining Peppermint Crisp bar into shards and scatter them over the cream.
4. Dust the cake with cocoa powder and garnish with fresh mint leaves for a final touch.

• Prep Time: 25 minutes
• Total Time: 1 hour 30 minutes
• Servings: 10-12

Tips for the Perfect Peppermint Crisp Cake

1. Moisture Tip: Keep the cake layers covered with a damp towel while assembling to prevent them from drying out.
2. Chilling: Chill the cake for 30 minutes before serving to make slicing easier and enhance the minty flavor.
3. Whipping Cream: For best results, use chilled cream and whisk in a cold bowl to achieve stiff peaks quickly.

Frequently Asked Questions

1. Can I use a substitute for Peppermint Crisp chocolate?

Yes, you can use any mint-flavored chocolate bar or even chocolate chips with a hint of mint extract.

2. My caramel mixture is too runny. What should I do?

If the mixture is too runny, chill it in the refrigerator for 15-20 minutes to thicken before using.

3. How do I prevent the cake layers from breaking?

Ensure the cake layers are completely cool before slicing. Use a serrated knife for even cuts.

Common Mistakes and How to Fix Them

Dry Cake Layers:

• Ensure you don’t overbake the cake. Check it 5 minutes before the suggested baking time.

Runny Whipped Cream:

• Use chilled cream and a cold mixing bowl to achieve a stable, fluffy texture.

Uneven Layers:

• Level each cake layer with a knife to ensure a smooth assembly.

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