- 30 min
- 45 min
- 2 1/4 (340g) cups plain flour
- 1 2/3 cups (370g)caster sugar
- 185g butter, softened
- 2/3 cup (80g) cocoa
- 1 1/4 cups 310ml) water
- 1 1/4 tsp bicarbonate of soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tsp Queen Natural Vanilla Extract
- 2 large eggs
- 3 cups + 2 tbsp (480g) icing sugar, sifted
- 2 tsp butter
- 1/2 tsp Queen Natural Peppermint Extract
- 2 tbsp (40ml) milk
- 100g dark cooking chocolate
Method - Slice
Heat oven to 180°C (fan forced). Grease bottom and sides of rectangular slice pan, line with baking paper.
In large bowl, beat butter and sugar until well combined. Scrape down bottom and sides of bowl.Add all remaining ingredients, mix on low speed for 30 seconds. Scrape down bottom and sides of bowl. Increase to high speed, and beat for 3 minutes.
Pour into prepared tray, and smooth top. Bake for 40-45 minutes, or until a cake skewer inserted in centre comes out clean. Cool for 10 minutes in tray, then remove to a wire rack. Allow to cool completely.
Method - Icing
Using electric beaters, beat butter, milk and Peppermint Essence until smooth, gradually add icing sugar. Spread over cooled cake. Melt chocolate over low heat, and drizzle over top of cake. Cut into slices and serve.
This cake can be prepared ahead and frozen – simply allow chocolate cake to cool fully, then wrap in plenty of cling wrap. Freeze for up to 3 months. To serve, thaw completely and follow instructions for icing.