Peppermint crisp cake

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“This take on the iconic South African tart has all the flavours you know and love. Baking the chocolate sponges in disposable aluminium foil pans results in uniform layers, plus you save on washing up and baking time (they bake in just seven minutes).” – Abigail Donnelly

Ingredients

For the chocolate sponge:
1 1⁄2 cups canola oil
600 g sugar
9 extra large free-range eggs
6 T smooth apricot jam
3 cups boiling water
2 T instant coffee granules
840 g self-raising flour
3 t bicarbonate of soda
70 g cocoa powder
1 1⁄2 t salt
2 x 360 g cans Caramel Treat, stirred until smooth and spreadable
2 x 680 g jars Nutella, for spreading
3 x 49 g bars Peppermint Crisp, chopped
For the stabilised whipped cream:
2 t (or 1 leaf) gelatine powder
2 T cold water
2 cups cold whipping cream
1 t vanilla extract

Cooking Instructions

1. Preheat the oven to 180°C. Beat the oil and sugar together, then add the eggs one at a time, beating well after each addition, until light and creamy. Add the jam. Mix the boiling water and coffee granules and leave to cool slightly.

2. Sift the flour, bicarbonate of soda, cocoa and salt together. Add, alternating with coffee, to the batter. Mix well.

3. Spoon the mixture into 12 x 19 cm greased round aluminium foil trays. Fill each tray halfway with the batter to make 12 evenly sized layers. Bake each layer for 5–7 minutes.

4. Remove the trays from the oven and, once they are cool enough to handle, remove the cakes from the trays and wrap in clingwrap while still warm. This prevents a crust from forming and keeps the cakes moist.

5. To make the stabilised cream, combine the gelatine powder and water in a small bowl and allow to bloom for 5 minutes. Once the gelatine has bloomed, heat it in the microwave for 10 seconds, or until it has completely melted.

6. Whisk the cream and vanilla together to form soft peaks. While whisking, slowly pour in the melted gelatine and whisk until stiff peaks have formed. The cream is now ready to be used for piping or filling cakes.

7. To assemble the cakes, pipe the whipped cream in a circle around the outer edge of one layer of cake. Fill the middle of the circle with Caramel Treat. Repeat with all the cakes, assembling them on the cake stand on which you wish to serve it. Insert 3 bamboo skewers into the cake to prevent it from falling over.

8. Stir the Nutella so that it’s easily spreadable, then use a palette knife to spread it onto the sides of the assembled cake. Top the cake with the Peppermint Crisp and serve immediately.

Cook's note: Make the sponges for the Peppermint Crisp cake the day before you need them. They must be completely cool before you assemble and ice the cake.

Photography: Jan Ras
Recipes and production: Abigail Donnelly and Hannah Lewry
Food assistants: Josh van Zyl and Tahila Pillay

Find more birthday cake recipes here.