CHOCOLATE & CARAMEL MINI CAKES PEPPERMINT

Makes: 12 mini cakes

Prep time: 50 mins

INGREDIENTS

1 3/4 cups flour

2 cups castor sugar

3/4 cup cocoa powder

2 1/4 tsp bicarbonate of soda ½ tsp baking powder

Pinch of salt

1 cup milk ½ cup vegetable oil

1 ½ tsp vanilla extract

2 large eggs

1 cup hot water

1 cup caramel treat

2 cups cream

1 peppermint chocolate slab, chopped

METHOD

1. Preheat oven to 180°C. Prepare 12 silicon mini cake moulds.

2. In a large bowl, sift flour, sugar, cocoa, bicarbonate of soda and baking powder.

3. In another bowl, beat milk, oil, vanilla extract and eggs.

4. Pour the wet ingredients into the dry ingredients and beat until well mixed.

5. Slowly add the hot water to the batter and mix on low speed until well combined, making sure to scrape down the sides of the bowl.

6. Pour batter into prepared moulds and bake for 20-30 minutes or until skewer is clean when inserted into the cake. Remove from oven and allow to cool completely.

7. In a bowl, beat caramel treat until thin, make a small hole in the middle of the cake, pour small amount a of the caramel and cover peppermint with chocolate crumbs.

8. Beat cream until stiff, pour into piping bag with a star nozzle, pipe on the cake to close the hole, sprinkle with more peppermint chocolate and caramel drizzles.