
Christmas Chocolate Cake
For Christmas this year I am taking a Chocolate Cake & Chocolate Buttercream Frosting recipe and putting a festive spin on it. However, this cake, minus the decorations, is suitable all year round, and it is beyond delicious! I am not over-exaggerating when I say that this cake will be devoured by my family on Christmas Day.
Ingredients
- 256g flour
- 402g sugar
- 85g unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder
- 240ml milk
- 118ml vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 235ml boiling water
Steps
- Preheat oven to 180°C / gas 4
- Prepare two 9 inch cake tins by buttering and lightly flouring
- Add flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in large bowl. Stir through until combined well
- Add milk, vegetable oil, eggs and vanilla extract to flour mixture. Mix together until well combined
- Reduce speed and carefully add boiling water to cake batter
- Beat on high speed for about 1 minute to add air to mixture
- Distribute cake batter evenly between the prepared tins
- Bake for 30 – 35 minutes, until a cake tester, inserted into the centre of the cake, comes out clean
- Remove from oven and allow to cool for about 10 minutes
- Remove from tins and cool completely
Note: The cake batter will be very thin after adding the boiling water, this is the correct result.
Chocolate Buttercream Frosting
Ingredients
- 170g butter (softened)
- 63g unsweetened cocoa
- 320g icing sugar
- 60ml milk
- 1 tsp vanilla extract
- ¼ tsp espresso powder
Steps
- Add cocoa to large bowl, sift through to remove any lumps
- Cream together softened butter and cocoa powder until well combined
- Add sugar and milk to mixture by adding a bit of sugar followed by a bit of milk. After each addition has been well combined by hand, turn mixer onto a high speed for about a minute, continue this process until all sugar and milk have been added
- Add vanilla extract and espresso powder and combine well
Note: If the frosting appears too dry, add more milk at a tbs at a time until it reaches the right consistency. If it appears too wet and does not hold it’s form, add more icing sugar, a tbs at a time.
Decorations
- Roll out icing on floured surface
- Use cutters to get desired shape
- Roll mini red balls for the berries on the holly
- Add any extra decorations you fancy
And here is the final product, which without seeming to proud, I am actually really impressed with. As I said earlier, this cake is great for any occation without the decorations, it isn’t just limited to a Christmas chocolate cake.
PIN FOR LATER
I can say from experience that this cake was DELICIOUS! going to give it a go myself one day xx
Author
😊😊 thank you xx
That looks absoutely delicious, I’ll have a piece with some cream please xx
Author
😉 it was delicious but it’s all gone now, sadly.. there aren’t even any crumbs I could offer up xx
looks and tasted amazing 😍🙈
Author
Thank you 😉 it’s all gone now though xx