Introduction

This chocolate peppermint shooting star cake is a festive and visually stunning dessert, perfect for holiday celebrations. It layers rich chocolate and refreshing peppermint flavors with a delightful star-shaped surprise in the middle. Whether for a special occasion or a treat, this cake will impress both in taste and presentation.

The image shows a white round bundt cake with creamy white frosting spread thickly on top, decorated with shiny silver pearl-like balls evenly placed around the top surface. One slice of the cake is cut and partly pulled out, revealing an inner layer with a dark star shape embedded inside the golden yellow cake. The cake is placed on a clear cake stand, set on a white marbled surface with colorful tiny star patterns scattered around. A woman's hand is gently pulling out the slice of cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

225g butter, plus plenty for greasing

200g self-raising flour, plus a little for dusting

100g cocoa powder

300g golden caster sugar

4 large eggs

1 tsp baking powder

100g soured cream

225g butter

300g golden caster sugar

4 large eggs

300g self-raising flour

100g soured cream

1 tsp peppermint extract

100g white chocolate, finely chopped

300g icing sugar

200g butter, softened

¼-½ tsp peppermint extract (depending on its strength)

Maltesers, rolled in edible silver lustre dust

2½ l bundt tin

6cm star cutter

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Grease the bundt tin with butter liberally, then dust with flour and shake out the excess. In a bowl, combine the cocoa powder with a pinch of salt and cover with 150ml hot water; mix until smooth and set aside to cool.

Step 2: In a large bowl, whisk the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift in the flour and baking powder, then fold gently to combine.

Step 3: Stir the soured cream into the cooled cocoa mixture, then add it to the cake batter and mix until just combined. Pour the mixture into the prepared tin and bake for 35 minutes, or until a skewer inserted comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

Step 4: Once cool, transfer the cake to a baking sheet lined with baking parchment. Slice the cake into pieces about as thick as your star cutter. Separate the slices slightly, then freeze for 2 hours or overnight until firm.

Step 5: When frozen firmly, lay each slice on its side and cut out a star shape from the center using the star cutter. Keep the stars frozen and store any leftover cake in the freezer for up to 2 months for other uses like trifles.

Step 6: Prepare the peppermint cake: grease the bundt tin again and preheat the oven to 180°C (160°C fan)/gas mark 4. Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well between each.

Step 7: Mix in the flour, soured cream, and peppermint extract until fully combined. Pour half the batter into the bundt tin, then arrange the frozen chocolate stars in a circle on top, pointy sides up with no gaps.

Step 8: Spoon the remaining batter over the stars, easing it around to cover them completely. Bake for 45 minutes until the cake is risen and golden and a skewer inserted into the side comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9: For the icing, melt the white chocolate either in short bursts in the microwave or over a pan of simmering water, stirring occasionally. Set aside to cool slightly.

Step 10: In a large bowl, beat the icing sugar and softened butter until pale and smooth. Add the melted white chocolate and peppermint extract and mix until combined.

Step 11: When the cake is completely cool, place it on a serving plate and spread the chocolate peppermint icing over the top, letting it swirl down halfway along the sides to create a snowy effect. Decorate with Maltesers rolled in edible silver lustre dust.

Tips & Variations

Adjust the peppermint extract amount in the icing to suit your taste and the strength of the extract.

Use a piping bag for the icing for a more precise finish if preferred.

Leftover chocolate cake pieces can be frozen to use in trifles or cake pops later.

For a nutty twist, add chopped toasted almonds or hazelnuts to the peppermint cake mixture.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is much stronger, so use it sparingly—start with a few drops and adjust to taste to avoid overpowering the cake.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the side of the cake (not the stars). If it comes out clean or with just a few moist crumbs, the cake is done. Baking times may vary slightly depending on your oven.