Peppermint Bark Cake

Method

Preheat oven to 180°C and grease two 20cm round tins. Sift flour, cocoa powder, baking powder, bicarbonate of soda and salt together. Cream butter and muscovado sugar until light and fluffy, then beat in eggs one at a time with vanilla extract. Alternate adding the dry ingredients and hot water to the mixture, beginning and ending with dry ingredients, stirring until just combined. Divide between tins and bake for 30-35 minutes until a skewer comes out clean. Cool in tins for 10 minutes, then turn out onto wire racks. For the frosting, beat softened butter with icing sugar and peppermint extract until smooth and creamy. Once cakes are completely cool, sandwich together with peppermint frosting and cover the top and sides. Melt dark chocolate with coconut oil, pour over the cake, then sprinkle crushed candy canes on top whilst the chocolate is still warm.