06 November 2014

Chocolate Filled Christmas Pudding Cake

When it come to festive desserts I don't like Christmas Cake, mince pies or even custard so it can be a bit of a struggle to satisfy my sweet tooth at the dinner table!

I therefore decided to create a cake based upon a Christmas Pudding but with a completely different taste. This is a chocolate sponge filled with chocolate frosting and topped with icing - a lovely alternative to the classic.





Ingredients

Cake
180g self raising flour
150g sugar
2tbsp cocoa powder
150g butter
2 eggs
150ml milk
2 tbsp golden syrup

Filling and Topping
50g butter, melted
45g cocoa powder
80ml milk
450g icing sugar
Ready to roll icing in White, Duck Egg Blue and Amethyst
Edible glitter (optional)


Method

  • Preheat the oven to 180 degrees
  • Mix together the dry ingredients for the cake and then make a well in the centre.
  • Pour in the wet ingredients and mix until it's smooth.
  • Pour the mixture into a greased pudding basin and cook for around 30 minutes. You can use a skewer to ensure it is cooked throughout
  • Allow to cool for a few minutes and then turn out onto a wire tray to cool completely 
  • Remove the core of the cake ensuring you don't go through the base
  • Create your chocolate frosting by combining the butter, milk, cocoa and icing sugar together in a bowl and fill the core
  • Roll out to around 8mm in thickness and cut out your white icing to look like dripping cream/custard and place it on top of your cake, you can use a little frosting if it helps it to stay in place. 
  • Roll out three small balls using the amethyst icing to represent holly berries and cut out (we used a spoon rather than a knife) three holly shaped leaves from the duck egg blue icing. We made a quick card stencil for this.
  • Position on top of your cake and sprinkle on some edible glitter for a festive sparkle

Scoff! ... or present to a friend as a Christmas foodie gift




Let me know if you give it a go!
The kids can join in too as it's fairly simple yet fun.



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