Chocolate Peppermint Cake

2 hours
20cm cake

Cake recipe:

Nonstick cooking spray

115 grams unsalted butter, at room temperature

75 grams Dutch-process cocoa powder, sifted

¼ teaspoon salt

2 teaspoons espresso powder

120 ml water

250 grams all-purpose flour

300 grams granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

2 large eggs

280 grams FAGE Total Yoghurt

2 teaspoons vanilla extract

1 teaspoon peppermint extract



225 grams chocolate chips

180 ml heavy cream

1 teaspoon peppermint extract

Peppermint candy, crushed

  1. Preheat oven to 180 degrees Celsius. Spray Bundt pan with nonstick cooking spray and dust lightly with flour and set aside.
  2. In a small saucepan, combine butter, cocoa powder, salt, espresso powder, and water over medium heat. Stir to combine and cook until just melted.
  3. In a large bowl, combine flour, sugar, baking soda, and baking powder.
  4. Whisk in eggs, FAGE Total yoghurt, vanilla, and peppermint extract.
  5. Slowly add the cocoa mixture to the batter and mix until completely smooth.
  6. Pour batter into the pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool cake for 15 minutes in the pan and transfer onto a cake stand or plate.
  8. Make the ganache by placing the chocolate chips into a medium bowl.
  9. Heat the heavy cream in a small pan over medium heat until just about to boil.
  10. Pour heavy cream onto the chocolate chips and whisk until smooth.
  11. Add peppermint extract and give a final whisk and spoon onto the cake.
  12. Sprinkle on crushed peppermint and serve.