Chocolate Christmas Cake

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Ingredients

For the cake

600 g g self-raising flour self-raising flour
200 g g cocoa powder cocoa powder
2 tsp tsp baking soda baking soda
400 g g icing sugar icing sugar
400 g g light brown sugar light brown sugar
550 ml ml whole milk whole milk
2 tbsp tbsp lemon juice lemon juice
500 g g butter butter
melted and set aside to cool
6 eggs egg
beaten
4 tsp tsp vanilla extract vanilla extract

For the icing

100 g g dark chocolate dark chocolate
200 g g butter butter
at room temperature
375 g g icing sugar icing sugar
25 g g cocoa powder cocoa powder
2 tsp tsp vanilla extract vanilla extract

For the filling

200 g g christmas sweet christmas sweet
or gold coins

To decorate

100 g g white chocolate white chocolate
melted and cooled
ready to roll icing ready to roll icing
red and green colours

Christmas pudding piñata cake

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2:30 h
(25)

Method

This surprise inside chocolate cake makes a suitably showstopping centrepiece at festive parties, and as a great alternative to Christmas cake for those who aren't so keen on fruit cake.

  1. Preheat oven to 170°C/150°F/Gas 3.Lightly grease and dust two 8-inch hemispherical cake tins with flour. Create a cross in each with 4 strips of baking parchment, ensuring the strips overhang the edges slightly.
  2. Sift flour, cocoa powder and bicarbonate of soda into a large mixing bowl. Pour in the sugars to create a fine, sandy texture.
  3. In a separate bowl, beat together the milk and lemon juice and set aside for 5 minutes. Add butter, eggs and vanilla and beat until smooth. Create a well in the centre of the dry ingredients and fold in the wet mixture.
  4. Divide between the tins and bake for 60 - 75 minutes. Leave to cool completely before decorating.
  5. Cut circles into the flat sides of each hemispherical cake with a 9 - 10cm pastry cutter, about two inches into the cake.
  6. To make the buttercream, melt the chocolate and allow to cool to room temperature. Beat the butter until softened and add half the icing sugar. Beat again, then add the remaining icing sugar and cocoa powder. Beat until very light and fluffy, then pour in vanilla and the cooled chocolate and beat again.
  7. To assemble the cake, cut the top off one rounded side to create a flat base. Spoon a dollop of buttercream onto a dish and place the trimmed cake, flat base down, on this. Fill the hole with the sweets, then dollop 4-5 tablespoons of icing on the cake around the sweets and use a palette knife to smooth, being careful not to get any icing on the sweets. Top with the other cake to create a perfect sphere.
  8. Smooth the remaining icing over the cake then drizzle over the white chocolate to replicate cream over a Christmas pudding. Put in the fridge for ten minutes.
  9. Mix fondant with red and green icing. Make holly leaves with the green and berries with the red.
  10. Remove the cake from the fridge and top with the holly and berries.

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