Choc peppermint mud cake

On this day 3 years ago, I hit publish on my very first post. I really didn’t have any idea about what I was doing and if you look at said very first post you’ll note I didn’t even know the difference between a macaron and a macaroon! That day I had 5 visitors – me, mum, my sis, my friend and maybe I checked it on my phone too.

I didn’t have much of an idea of what I wanted to achieve from starting the blog but I never imagined the places it would take me and I certainly never thought quite a few people would become regular visitors to my little part of the internet. Thank you to every single one of you that takes the time to read my sometimes ramblings every day. Without you this wouldn’t be much fun!

Choc peppermint mud cake

Now of course I couldn’t let an auspicious occasion pass by without cake. I asked on Facebook what I should make to celebrate and while I loved all your suggestions, I really can’t go past a cake. Last year it was a salted peanut chocolate tart, so dangerously good you can’t make it unless it’s for an occasion or it just may disappear.

Choc peppermint mud cake

This year’s celebration cake – choc peppermint mud cake – may just knock last year’s out of the water in terms of richness and irresistibility. Of course I had to make something a little bit over-the-top and indulgent and what’s indulgence without chocolate?

Now imagine this – layers of moist rich, chocolate cake sandwiched with sweet, peppermint icing, covered with a thick coating of smooth chocolate ganache. Oh yes this is one to save for special occasions but it’s a must-try.

Choc peppermint mud cake

Would you believe me if I said that I didn’t eat the whole piece I sliced for the photo above? No I wouldn’t either. It was that good I didn’t move from my photo set up on the floor as I devoured every crumb. It would have made a rather entertaining sight for anyone walking past – pregnant lady sitting on the floor stuffing her face with chocolate cake. Hey that’s what celebrations are all about right?

I hope you enjoy it as much as I did!

What about you? What’s your favourite food to celebrate with?

Choc peppermint mud cake

Choc peppermint mud cake - Claire K Creations turns 3!

Choc peppermint mud cake - Claire K Creations turns 3!

Yield: 10
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours 45 minutes



  • 1 tsp instant coffee granules
  • 3/4 cup boiling water
  • 125g butter, chopped
  • 100g dark eating chocolate, chopped
  • 1 cup (220g) caster (superfine) sugar
  • 1 free-range egg
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 2 tbsp cocoa powder


  • 125g (1 stick) butter, chopped and softened
  • 3 cups (480g) icing (confectioner's) sugar
  • 2 tbsp milk - might need a little extra
  • 1/2 tsp peppermint essence
  • green food colouring

Chocolate ganache

  • 300g dark eating chocolate, chopped
  • 1 cup (250ml) cream


  1. Start by making the cakes - grease and line two (or four - they are going to be split in half so if you have 4 small round cake tins, I find it easer to bake the layers separately) 20cm round cake tins with baking paper.
  2. Pre-heat the oven to 130C fan-forced (290F).
  3. Dissolve the coffee in the boiling water then pour it into a medium saucepan along with the butter, chocolate and sugar. Heat, stirring, over medium heat until smooth then transfer to a heat-proof bowl and allow to cool slightly.
  4. Whisk in the egg, sifted flours and cocoa.
  5. Divide the batter evenly between the tins and bake for 45 minutes or until a cake tester comes out clean (about 20-25 mins if you're using 4 tins - check cakes with a cake tester).
  6. Leave cakes to rest in the tins for 5 minutes then transfer to a wire rack to cool completely.
  7. Meanwhile make the filling by beating the butter with an electric mixer until light and fluffy.
  8. Add the icing sugar gradually and then beat in the milk, essence and colouring. You may need to a add a little milk to get it to a spreadable consistency and beat until fluffy.
  9. If you made two cakes, carefully split each one into two layers.
  10. Place one layer of cake on a wire rack and spread with 1/4 of the icing.
  11. Place another layer of cake on top and ice then repeat with the rest of the cakes and icing then refrigerate the cake for at least an hour.
  12. To make the ganache, combine the chocolate and cream in a heat proof bowl and microwave for 30 seconds. Mix well and then microwave for another 30 seconds.
  13. Give it a very good stir and if it's not smooth, microwave another 20 seconds at a time, stirring well between each go.
  14. Leave it to cool slightly.
  15. Place the chilled cake (still on the wire rack) over a plate or sheet of baking paper and carefully pour/spread the chocolate ganache over the cake to cover it.
  16. Leave to set on the bench.
  17. Carefully transfer the cake to a serving plate to serve and decorate however you like.


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