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A chocolate cake dusted with icing sugar Tried & Tested

Dairy and egg free chocolate and peppermint cake

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3.333 stars based on 3 ratings

This dairy and egg free chocolate and peppermint cake recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:medium

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Ingredients

  • 330g 11⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 6tbsp 6tbsp Cocoa powder
  • 500g 17⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tbsp 2tbsp Baking powder
  • 2tbsp 2tbsp White wine vinegar
  • 500ml 17 fl oz Water
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the ganache

  • 250ml 8½ fl oz Soya cream
  • 250g 8⅞ oz Dark chocolate broken into pieces
  • 1tsp 1tsp Peppermint extract (we use Nielsen-Massey) Peppermint extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C (gas mark 4) and line three 8 inch round cake tins with silicone paper.

  2. Classic mode Step 2

    Sift flour into a large mixing bowl then add the remaining dry ingredients, then add the water, vanilla and vinegar and mix at full speed with electric mixer for about five minutes until you have a nice smooth, glossy mixture.

    Ingredients for this step

    • 330g 11⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 6tbsp 6tbsp Cocoa powder
    • 500g 17⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tbsp 2tbsp Baking powder
    • 500ml 17 fl oz Water
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 2tbsp 2tbsp White wine vinegar
  3. Classic mode Step 3

    Divide between the three prepared tins and bake for 25-30 mins until a skewer comes out clean. Leave to cool in the tin for 10 mins, then turn out onto cooling rack.

  4. Classic mode Step 4

    For ganache, heat the cream in a pan to scalding point then pour over the dark chocolate.

    Ingredients for this step

    • 250ml 8½ fl oz Soya cream
    • 250g 8⅞ oz Dark chocolate broken into pieces
  5. Classic mode Step 5

    Mix gently until all the chocolate is melted and you have a smooth and glossy mixture. Finally add the peppermint extract and leave to cool at room temperature.

    Ingredients for this step

  6. Classic mode Step 6

    To assemble and decorate, place an 8 inch mould ring on a cake board. Remove baking parchment from cooled sponges and carefully cut each sponge horizontally in two, so you have 6 thin layers of sponge.

  7. Classic mode Step 7

    Place a layer of sponge inside the mould and gently press down so it acts as the base of the cake. Cover with a layer of ganache . Repeat this process until you fill your mould to the top with layers of sponge and ganache, finish with a layer of ganache. Place in the fridge to set for about 2 hours. Save the remaining ganache to use later.

  8. Classic mode Step 8

    While your cake sets, prepare the flowers. Melt dark chocolate in bain marie. Make chocolate flowers using brass flower moulds (which have been stored in freezer for few hours). Dip the mould into dark chocolate and place on silicone mat or baking tray to set. Once set, remove the chocolate flower from the brass mould – a tip of a sharp knife helps to do this.

    Ingredients for this step

    • 250g 8⅞ oz Dark chocolate broken into pieces
  9. Classic mode Step 9

    Sprinkle the chocolate flowers with edible glitter and spray with confectioners varnish to achieve a glossy finish.

    Ingredients for this step

    • Edible glitter
  10. Classic mode Step 10

    Once set, remove cake from fridge, use a blow torch or the warmth from your hands, to release the cake gently from the mould.

  11. Classic mode Step 11

    Place the cake on a cooling rack and pour over the remaining chocolate ganache. Cover the sides of the cake with after dinner mints and dust them with gold glitter.

    Ingredients for this step

    • After dinner mints
    • Edible glitter
  12. Classic mode Step 12

    Place your decorated chocolate flowers over the top of the cake and finally dust with cocoa powder.

    Ingredients for this step

    • 6tbsp 6tbsp Cocoa powder