Christmas Chocolate Cake & Buttercream Frosting

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.

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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

1. Preheat oven to 180°C / gas 4
2. Prepare two 9 inch cake tins by buttering and lightly flouring
3. Add flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder in large bowl. Stir through until combined well
4. Add milk, vegetable oil, eggs and vanilla extract to flour mixture. Mix together until well combined
5. Reduce speed and carefully add boiling water to cake batter
6. Beat on high speed for about 1 minute to add air to mixture
7. Distribute cake batter evenly between the prepared tins
8. Bake for 30 – 35 minutes, until a cake tester, inserted into the centre of the cake, comes out clean
9. Remove from oven and allow to cool for about 10 minutes
10. Remove from tins and cool completely

Note: The cake batter will be very thin after adding the boiling water, this is the correct result.

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Chocolate Buttercream Frosting

 

Ingredients

• 170g butter (softened)
• 63g unsweetened cocoa
• 320g icing sugar
• 60ml milk
• 1 tsp vanilla extract
• ¼ tsp espresso powder

Steps

1. Add cocoa to large bowl, sift through to remove any lumps
2. Cream together softened butter and cocoa powder until well combined
3. 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
4. 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.

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Decorations

1. Roll out icing on floured surface
2. Use cutters to get desired shape
3. Roll mini red balls for the berries on the holly
4. 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.

 

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