Chocolate Peppermint Shooting Star Cake

A true festive showstopper, the Chocolate Peppermint Shooting Star Cake is a delicious treat perfect for any occasion. This exquisite Bundt cake is guaranteed to impress your guests with its stunning presentation and delicious flavors. Inside you’ll find a decadent surprise – a delicious chocolate star in the middle, adding a touch of magic to each piece. To complete this heavenly creation, simply decorate the top with silver-coated malteasers, creating a sparkling finish that will fascinate both children and adults. Get ready to enjoy this irresistible combination of rich chocolate, refreshing peppermint and a touch of whimsy!


  • 225g butter, plus plenty of butter for greasing
  • 200 g flour, plus some for dusting
  • 100g cocoa powder
  • 300g golden powdered sugar
  • 4 large eggs
  • 1 teaspoon Baking powder
  • 100g sour cream
  • 225g butter
  • 300g golden powdered sugar
  • 4 large eggs
  • 300g self-raising flour
  • 100g sour cream
  • 1 tsp peppermint extract
  • 100g white chocolate, finely chopped
  • 300g powdered sugar
  • 200 g butter, soft
  • ¼-½ tsp peppermint extract (depending on strength)
  • Malteaser rolled in edible silver luster dust
  • 2½ l Bundt pan
  • 6cm star cutter

Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas 4 and bring the kettle to the boil.
  2. Grease the bundt pan generously with butter, dust it with flour and shake out the excess.
  3. Put the cocoa with a pinch of salt in a bowl, cover with 150 ml of hot water from the kettle, stir until smooth and set aside to cool.
  4. Place butter and sugar in a bowl and beat until fluffy.
  5. Add the eggs one at a time, mixing well between each addition.
  6. Sift flour and baking powder and mix everything together.
  7. Stir the sour cream into the cocoa mixture, then pour into the other bowl and stir until well combined, then scrape into the prepared pan.
  8. Bake for 35 minutes until a skewer comes out clean.
  9. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
  10. When the cake has cooled, place it on a baking tray lined with parchment paper and make room for the cake and tray in the freezer.
  11. Cut the cake into pieces about as thick as your star cookie cutter, then pull each piece out a little so there is room around each one.
  12. Place the cake in the freezer for 2 hours or overnight.
  13. When the cake is frozen solid, place each piece on its side, making sure it forms the same circular pattern, and use the cookie cutter to cut a star out of the center of each piece.
  14. Leftover cake can be stored in the freezer for up to 2 months so you can make a little treat with it.
  15. Place the cut stars back in the freezer.
  16. Grease the same Bundt cake tin and preheat the oven to 180°C/160°C fan/gas 4.
  17. Place butter and sugar in a bowl and beat until fluffy.
  18. Add the eggs one at a time and mix well together. Then add the flour, sour cream and peppermint extract.
  19. Mix everything well and pour half of the mixture into the bundt pan.
  20. Remove the stars from the freezer and arrange them in a circle on the cake mixture (pointy side up). Make sure there are no gaps and that the stars are perfectly aligned.
  21. Add the remaining cake mix on top, spreading it around the stars until they are just covered.
  22. Bake for 45 minutes, until the cake is risen and golden brown and a skewer inserted into the side of the cake comes out clean.
  23. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  24. Melt the chocolate in short bursts in the microwave or in a bowl suspended over a saucepan of barely simmering water, stirring occasionally.
  25. Allow to cool slightly.
  26. In a large bowl, beat confectioners’ sugar and butter until light and smooth.
  27. Add the chocolate and peppermint extract and mix again until well combined.
  28. When the cake is completely cool, place it on a serving plate, swirl it over the chocolate frosting, and brush it about halfway down the sides to create a snowy effect.
  29. Place the Maltesers on the cake.
  30. Store in a sealed container for up to 3 days.

Nutritional Information

Equipment and tools

To make the Chocolate Peppermint Shooting Star Cake you will need the following equipment and tools:

  • 2½ l Bundt pan
  • 6cm star cutter
  • Plenty of butter for greasing
  • A little flour for dusting

Allergen information

Please note that this recipe contains the following allergens:

  • butter
  • Self-raising flour
  • Cocoa powder
  • Eggs
  • sour cream
  • White chocolate
  • powdered sugar
  • butter
  • Peppermint extract
  • Malteaser (may contain wheat and milk)

Storage and leftovers

If you have leftovers, you can store the Chocolate Peppermint Shooting Star Cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to 5 days. Make sure to bring any leftover cake back to room temperature before serving.

To extend the cake’s shelf life, you can also wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.

The Health Benefits of Chocolate Peppermint Shooting Star Cake

The combination of chocolate and peppermint not only provides a delicious taste but also offers several health benefits. This Chocolate Peppermint Shooting Star Cake is not only a treat for the taste buds, but also a source of nutrients good for your body.

1. Antioxidant-rich cocoa powder

The recipe calls for 100 g of cocoa powder. Cocoa powder is rich in flavonoids, which are powerful antioxidants. These antioxidants help protect the body from free radical damage, which can cause inflammation and contribute to the development of chronic diseases. Additionally, cocoa powder has been found to improve blood circulation, lower blood pressure, and reduce the risk of heart disease.

2. Heart-healthy fats from butter

The recipe uses a total of 450g of butter, both to grease the baking pan and in the cake itself. Although butter should be consumed in moderation, it can provide some health benefits. Butter is a good source of healthy fats like omega-3 and omega-6 fatty acids, which have been linked to improved heart health. These fats can help reduce inflammation, lower cholesterol, and maintain healthy blood vessels.

3. Nutrient-rich sour cream

The cake batter contains 100g of sour cream, which not only adds moisture and richness, but also provides valuable nutrients. Sour cream is a good source of calcium, which is essential for maintaining strong bones and teeth. It also contains vitamins A and D, which support immune function and promote healthy skin.

4. Peppermint extract for healthy digestion

The cake contains 1 teaspoon of peppermint extract, which not only provides a refreshing taste but also has a digestive effect. Peppermint has been used for centuries to relieve digestive problems such as flatulence, indigestion and stomach cramps. It can help relax the muscles of the gastrointestinal tract, promote smooth digestion, and relieve digestive problems.

5. Immune Boosting Buttercream Frosting

The buttercream frosting for this cake consists of 200g butter and 300g icing sugar. Butter is rich in fat-soluble vitamins A and E, which are essential for maintaining a strong immune system. Although powdered sugar is high in calories, it provides quick energy and can be enjoyed in moderation as part of a balanced diet.

6. Fun addition of Malteasers

The cake is decorated with malteasers, small malt balls covered in chocolate. Although these are not particularly known for their health benefits, they add a fun twist to the cake and can be enjoyed as a treat in moderation.

Overall, the Chocolate Peppermint Shooting Star Cake not only satisfies your sweet tooth but also offers some health benefits. Remember to enjoy it in moderation, along with a balanced diet and regular exercise to maintain overall health and well-being.

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