Dark Chocolate Wreath Cake

Published on July 20, 2018

Throughout the month of July, former MasterChef Australia contestant Sarah Todd is sharing her favourite Christmas In July recipes in partnership with Lurpak.


For the Cake

  • 300 g all-purpose flour
  • 500 g caster sugar
  • 100 g dark unsweetened cocoa powder
  • 20 g baking powder
  • 14 g salt
  • 250 mL buttermilk at room temperature
  • 250 mL hot brewed coffee or espresso
  • 4 eggs at room temperature
  • 150 mL vegetable oil
  • 30 mL pure vanilla extract

For the buttercream

  • 300 g LURPAK® salted butter
  • softened and cut into cubes 400 g icing sugar (icing, powdered), sifted
  • 2 tablespoons milk
  • 5 mL pure vanilla extract
  • 3 mL peppermint extract
  • Pinch of salt
  • Few drops of green food colour


  1. Preheat oven to 180 degrees. Prepare one round 8-inch wreath pan with butter and cocoa powder. Tap out excess.
  2. Fit an electric mixer with the paddle attachment, sift and add all dry ingredients. In a larger measuring jug gently whisk together all remaining ingredients and add wet mixture to dry ingredients and mix on medium for 2 minutes.
  3. Pour into prepared pan, batter will be a liquid consistency. Bake got 40 minutes or until a toothpick or skewer comes out almost clean.
  4. Cool on a wire rack for 10 minutes. Loosen edges with a small palette knife and gently invert onto rack until completely cool.
  5. For the frosting, whip butter for 8 minutes on medium speed in the electric mixer with the paddle attachment. Butter will become pale and creamy.
  6. Add remaining ingredients and mix on low for 1 minute, then on medium for 6 minutes. Frosting will be very light, creamy and fluffy.
  7. Take your wreath cake and slowly spread the icing on the top of the cake. If you like extra peppermint completely coat the outside of the cake.
  8. Store in a cake keeper at room temperature for up to 2 days or refrigerator for 5 days. Best enjoyed at room temperature.