Peppermint Crisp cake
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Peppermint Crisp cake

Recipe By Mogau Seshoene
Photographs By Craig Fraser


1 cup cake flour
3 heaped Tbsp cocoa powder
1 Tbsp baking powder
¾ cup butter
½ cup castor sugar
3 eggs, beaten
1 tsp vanilla essence
2 Tbsp milk
360 g tin of caramel
1 cup cottage cheese
1 ½ slabs Peppermint Crisp chocolate
Fresh mint leaves to garnish

Cooking Instructions

  1. Preheat oven to 180°C and grease a 20 cm cake tin. Sift flour, cocoa and baking powder together in a bowl.
  2. In a separate bowl, cream the butter and castor sugar, then add the eggs, vanilla essence and milk. Make a well in the flour mixture and mix in the wet ingredients. Spoon batter into cake tin and bake for 30 minutes until risen and cooked. Allow to cool.
  3. For the topping: mix caramel and cottage cheese in a bowl. Grate one bar of chocolate and fold into the caramel mixture. Generously spread caramel topping onto the cake. Decorate with more grated chocolate and mint leaves.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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