Chocolate peppermint shooting star cake

Chocolate peppermint shooting star cake

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(2 ratings)

Prep: 30 mins Cook: 50 mins plus cooling and freezing

A challenge

Serves 12 - 15
A real festive showstopper, this extra-special bundt cake comes with a chocolate star centre - top with silver-coated Malteasers

Nutrition and extra info

  • un-iced

Nutrition: per serving (15)

  • kcal659
  • fat37g
  • saturates22g
  • carbs74g
  • sugars54g
  • fibre1g
  • protein7g
  • salt1.1g
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Ingredients

  • 225g butter, plus plenty for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour, plus a little for dusting
  • 100g cocoa powder
  • 300g golden caster sugar
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g soured cream

For the peppermint cake

  • 225g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g golden caster sugar
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300g self-raising flour
  • 100g soured cream
  • 1 tsp peppermint extract
  • 100g white chocolate, finely chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 300g icing sugar
  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¼-½ tsp peppermint extract (depending on its strength)
  • Malteasers, rolled in edible silver lustre dust

You'll also need

  • 2½ l bundt tin
  • 6cm star cutter

Method

  1. Heat oven to 180C/160C fan/gas 4 and boil the kettle. First, make the chocolate cake. Liberally grease the bundt tin with butter, then dust with flour and shake out the excess. Put the cocoa in a bowl with a pinch of salt, cover with 150ml hot water from the kettle, mix until smooth, then set aside to cool. Put the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Sift in the flour and baking powder and fold everything together. Stir the soured cream into the cocoa mixture, then add to the other bowl and mix until just combined, then scrape into the prepared tin. Bake for 35 mins until a skewer comes out clean. Leave to cool for 15 mins in the tin, then turn out onto a wire rack to cool completely.

  2. When the cake is cool, transfer to a baking sheet lined with baking parchment, and make space for the cake and tray in your freezer. Slice the cake into pieces roughly the thickness of your star cutter, then pull each piece out a little, so there is space around each one. Pop the cake in the freezer for 2 hrs, or overnight.

  3. When the cake is firmly frozen, lay each slice on its side, keeping them in the same circular pattern, and cut out a star, using the cutter, from the middle of each piece. Leftover cake can be kept in the freezer for up to 2 months, ready for making a trifle. Return the cut-out stars to the freezer.

  4. Now, make the peppermint cake. Grease the same bundt tin and heat your oven to 180C/160C fan/gas 4. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the eggs, one at a time, mixing well between each, then add the flour, soured cream and peppermint extract. Give everything a good mix and scrape half the mixture into the bundt tin. Remove the stars from the freezer and line up in a circle on top of the cake mixture (pointy sides up) – make sure there are no gaps and that the stars perfectly line up. Spoon the remaining cake mixture on top, easing it around the stars until they are just covered. Bake for 45 mins until risen and golden brown and a skewer poked into the side of the cake comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

  5. For the icing, melt the chocolate in short blasts in the microwave, or in a bowl suspended over a pan of barely simmering water, stirring it occasionally. Set aside to cool a little. In a large bowl, beat the icing sugar and butter until pale and smooth. Add the chocolate and peppermint extract, and mix again until combined. When the cake is completely cool, place on a serving plate, then swirl over the chocolate icing, easing it about halfway down the sides to create a snowy effect. Place the Maltesers on top of the cake. Will keep for up to 3 days in a sealed container.

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Comments, questions and tips

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lizcornish
30th Nov, 2016
5.05
This cake takes a bit of effort, including forward planning, bit it's really worth the effort. Hearing the "wow" when you serve the first slice is a great reward! I tried replacing the peppermint essence with orange essence which also worked well. I enjoy making this around Christmas time as both a visual and tasty treat.
jenabrady91
28th Dec, 2014
3.8
Made as a treat as bought a bunt tin. Tasted gorgeous but slightly heavy, my stars weren't perfect but not bad for a first attempt and the recipe was very easy to understand which heed.
catzmcp
15th Dec, 2015
Has anyone tried making this without the peppermint? Do you think it would be OK just to substitute vanilla instead?
goodfoodteam's picture
goodfoodteam
18th Dec, 2015
Yes it is perfectly OK the leave out the peppermint. You could add vanilla, or grated orange zest, or almond extract. The choice is yours!
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