Ingredients
- 1 cup flour
- ¼ cup cocoa
- ½ cup desiccated coconut
- ¼ cup caster sugar
- 2 teaspoons baking powder
- 150 grams butter, melted
- 1 egg, beaten
Filling
- 3 ½ cups icing sugar
- 3 tablespoons boiling water
- ½ teaspoon peppermint essence
Topping
- 200 grams dark chocolate
- 1 tablespoons copha (vegetable shortening)
Instructions
- Preheat the oven to 180 °C. To a large mixing bowl, add the flour, cocoa, coconut, sugar, butter, baking powder and egg. Stir to combine.
- Press the batter into a 20 cm x 30 cm slice tin, lined with baking paper. Bake for 12 minutes. The slice will still be soft when cooked. Set aside to cool completely.
Peppermint Filling
- Place the icing sugar, boiling water and peppermint essence into a bowl and stir to combine. Spread the filling over the cooled slice and refrigerate for at least 1 hour.
Chocolate Topping
- Place the chocolate and copha into a bowl over a saucepan of simmering water. Stir until the mixture is melted and smooth.
- Pour the topping over the filling and swirl the tin to spread the topping over the surface.
- Refrigerate until firm. Cut into slices and refrigerate until ready to serve.
When it comes to quick and easy slices, you can’t go past the classic peppermint slice. This recipe is super simple to make and tastes awesome. It will no doubt become a favorite slice in your recipe collection.
The base has a consistency somewhere between a cake and a soft biscuit, all filled with a chocolate coconut flavor. Add all the base ingredients into a bowl or your stand mixer and mix until combined. Just beat until combined, don’t over mix or your base won’t be as fluffy as it could be.
Layered on top of this is the classic peppermint filling. This layer is soft and has that classic peppermint flavor. If you want to drive home the peppermint look, you could add a few drops of green food coloring.
To finish, a thin, smooth layer of chocolate covers the top. The use of the copha makes it easier to spread and to cut. You could also use a coconut oil as a substitute for the copha.
The slice will keep for a good week in the fridge.
Tips for making the slice
- When making the peppermint filling, start with 3 tablespoons of water. You don’t need a lot of water to make it into a pliable mix. If you find it still too thick, add an extra teaspoon of water at a time, until you get the right consistency.
- You will need to work quick to spread the filling, it will start to set quite quickly.
- The slice is best cut when very cold, you can even throw it into the freezer for a bit to help cool it down. It will still cut if it isn’t cold, but the icing is likely to get a little squishy and a potential finger print or two in it. Cut them big or small.
