Caramel Peppermint Crisp Cake

Caramel Peppermint Crisp Cake is a delightful dessert that combines layers of moist cake with creamy mousse and crunchy peppermint chocolate. This cake is perfect for celebrations and holiday gatherings, bringing together flavors that your friends and family will love. If you’re looking for a sweet treat that stands out, this cake is your answer!

Why Make This Recipe

This recipe is a great way to impress your guests with minimal effort. The combination of caramel, peppermint crisp chocolate, and coconut adds a unique twist to a classic cake. Plus, it’s a no-fuss recipe that comes together in layers, providing a stunning visual and taste experience. Whether it’s a birthday, holiday, or just a treat for yourself, this cake is sure to brighten your day!

How to Make Caramel Peppermint Crisp Cake

Ingredients

120g butter, softened
400g Natura Golden Caster Sugar
360g cake flour
1 1⁄2 tbsp baking powder
40g desiccated coconut, toasted
Pinch of salt
3 large eggs
360ml coconut milk
2 tsp gelatine powdered (or 3 gelatine sheets)
3 tbsp water
2 x 400g tins condensed milk, boiled (or use tinned caramel)
1 tsp vanilla
Pinch of salt
500ml cream, whipped to stiff peaks
400g peppermint crisp chocolate, crushed
200g coconut tea biscuits, crumbled

Directions

Preheat the oven to 170°C and line 3 x 20cm springform tins with baking paper.
Beat the butter, caster sugar, flour, baking powder, toasted coconut, and a pinch of salt together on a low speed until a sandy texture forms.
In a jug, whisk together the eggs and coconut milk, then slowly add this mixture to the dry ingredients while the mixer is running to form a smooth batter.
Divide the cake batter evenly among the prepared tins and bake in the oven for 20-25 minutes or until a skewer inserted in the center comes out clean and the cakes are golden.
Allow the cakes to cool a little in the tins before turning them out onto a cake rack. Trim the tops of the cooled cakes to level them.
Place one cake layer back in one of the cleaned springform tins.
For the mousse, sprinkle the gelatine over the water and let it bloom. Microwave in short bursts until just melted, then stir in half the tin of cooked condensed milk (reserve the rest), vanilla, and a pinch of salt.
Fold in the whipped cream until smooth without any streaks.
Spread the remaining caramel on top of the sponge layer, then pour half of the mousse over it. Sprinkle 1/3 of the crushed peppermint crisp and crumbled biscuits on top.
Add another cake layer and repeat the process with the remaining caramel, mousse, peppermint crisp, and biscuits, finishing with a layer of cake on top.
Refrigerate for 2 hours or until fully set.
To unmould, run a warm palette knife around the edges of the cake.
Decorate with peppermint crisp shards, coconut biscuits, and extra caramel before serving.

How to Serve Caramel Peppermint Crisp Cake

Serve this cake chilled. Slice it into generous portions and enjoy it on its own or with a scoop of vanilla ice cream for an extra treat. The layers and the presentation make it perfect for special occasions!

How to Store Caramel Peppermint Crisp Cake

Store any leftover cake in the refrigerator for up to 3 days. Make sure to seal it well to keep it fresh and prevent it from absorbing any other odors from the fridge.

Tips to Make Caramel Peppermint Crisp Cake

Make sure your butter is softened for easy mixing.
Use fresh ingredients for the best flavor.
Try to level your cake layers as best as you can for even stacking.
If you can’t find peppermint crisp chocolate, regular chocolate can work in a pinch!

Variation

You can switch up the flavors by using different types of chocolate, such as dark chocolate, or replace the coconut with nuts for crunch. Adding a layer of fruit like raspberries or strawberries can also provide a fresh burst of flavor.

FAQs

Q: Can I make the cake in advance?
A: Yes, you can bake the cakes a day prior and assemble them the next day.

Q: Can I use fresh cream instead of whipped cream?
A: It’s best to use whipped cream for this recipe as it helps with the mousse texture.

Q: What can I do if the mousse doesn’t set properly?
A: Make sure the gelatine is fully dissolved before folding it into the cream. If it still doesn’t set, refrigerate it longer until it firms up.