Chocolate Peppermint Cake


by: Amelia

Chocolate peppermint cake recipe source from Bluekey flour package.


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serves: 8-10

230 g butter

200 g self raising flour ( sieve )

220 g sugar

5 eggs

60 ml hot milk

30 g cocoa powder

1 tsp peppermint essence

1 tsp vanilla essence

drop of green coloring

Optional topping

Honey chocolate Fudge

150 g cooking chocolate

90 g fresh cream

2 tbsp butter

2 tbsp honey

Nutrition Facts
Chocolate Peppermint Cake

Servings Per Recipe: 8

Amount per Serving

Calories: 631

  • Total Fat: 40.6 g
  •     Saturated Fat: 23.5 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 184.6 mg
  • Sodium: 643.2 mg
  • Total Carbs: 61.9 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 42.1 g
  • Protein: 8.6 g

how is this calculated?

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1.  Mix the milk with cocoa powder and keep aside to cool.

2.  Cream the butter and flour to a smooth paste.

3.  In a separate bowl beat the eggs and sugar until spongy.

4.  Pour the egg mixture to the flour mixture and beat until smooth.

5.  Divide the mixture to 2 portion ( But I use less for peppermint portion )

6.  Add 1 portion with cocoa mixture and vanilla essence, stir till combined.

7.  Add the other portion with peppermint essence and green coloring.

8.  Lined an 8" round cake pan with grease proof paper.

9.  Put the cocoa mixture first, follow by peppermint mixture alternate until mixture finish.

10.  Bake at 170 c for 45 to 55 mins or until cook.

11.  Note: 1st: I put 4 tbsp cocoa mixture, 2 tbsp peppermint

12.  2nd to 4th: 3 tbsp cocoa, 2 tbsp peppermint

13.  5th to finish: 2 tbsp cocoa, 1 tbsp peppermint.

14.  For chocolate fudge method

15.  Prepare honey chocolate fudge topping by mixing all the ingredients in a pot and double boil. Whisk the ingredients for 5 to 10 mins until the fudge is smooth and glossy. Pour the warm fudge on the top and side of the cake.

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