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Spiced Chocolate Christmas Cake
This super moist and flavour packed chocolate cake makes a great alternative to traditional Christmas fruit cake
Ingredients
- 115 g unsalted butter
- 115 g caster sugar
- 2 eggs medium eggs
- 115 g self-raising flour
- 1 tsp baking powder
- 20 g cocoa powder
- 1 Tsp ground cinnamon
- 1 Tsp ground ginger
- 1 tbsp plain yogurt or sour cream
Filling and frosting
- 3 tbsp jam cranberry or cherry, or anything you like
- 100 g butter
- 100 g cream cheese
- 1 tsp vanilla
- 300 g icing sugar
Decorating
- 5 sprigs rosemary
- 10 cranberries
- 4 tbsp caster sugar
Instructions
- Preheat oven to 180C and line 2 x 15cm/6" round baking tins
- Beat the sugar and butter till light and frothy
- Add all other ingredients and beat well to combine
- Spoon into baking tins and bake approx 20 mins or till a skewer comes out clean from the centre of the cake
Filling and Frosting
- Beat together all frosting ingredients and spread a thick layer on base of cake then top this with the jam and place other sponge on top and cover with remaining frosting
Decorating the cake
- Spread granulated sugar on a tray and damped the rosemary and roll in the sugar then set aside to dry in a warm place, like above a radiator
- Soak the cranberries in honey for 30 mins then roll them in the sugar and dry with the rosemary
- place the rosemary around the top of the cake like a wreath and intersperse with the frosted cranberries
Video
Notes
You can add some of those silver chocolate-filled cake decorating balls to the top of the cake to finish it off.
This spiced chocolate Christmas cake will keed for 3-4 days in a sealed container. You can freeze the un-frosted sponges for up to 3 months.
Nutrition
Calories: 476kcalCarbohydrates: 77gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 129mgPotassium: 119mgFiber: 1gSugar: 62gVitamin A: 613IUVitamin C: 1mgCalcium: 77mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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