Chocolate Christmas Pudding Cake
Our new Chocolate Christmas Pudding Cake is a delightful twist on the traditional Christmas pudding, combining the richness of chocolate with festive flavors.
Prep time 30 mins
Bake time 40 mins
Serves 10-12
Equpiment:
Tala Performance Sphere Cake Pan
Tala Indigo and Ivory Mixing Bowl
Tala Stainless Steel 31cm Spring Action Whisk
Ingredients:
Sponge
50g cacao powder
200g plain flour, sifted
125g caster sugar
125g butter, melted
150ml double cream
3 teaspoons baking powder
1&1/2 teaspoon vanilla extract
3 large eggs
Filling
250g mascarpone cheese
100g chocolate spread
To finish:
200g milk or dark chocolate
150g fondant
Red food colouring
Green food colouring
Method:
1. Preheat the oven to 180°C/fan 160°C/gas 4.
2. Grease an 18cm sphere cake tin, set aside.
3. In a large mixing bowl, add the eggs, butter, sugar, cream and mix with an electric whisk, until nice and fluffy.
4. Fold in the flour, cacao, baking powder and vanilla and mix until well combined.
5. Pour the mixture into the cake tin and bake for about 40.
6. Turn onto a cooling rack and leave to cool down completely.
7. In the meantime prepare the filling by simply mixing the mascarpone and chocolate spread together until well combined. Transfer to a piping bag fitted with any nozzle. Cut the tip off.
8. Take ¼ of the fondant, colour some of it green and some red. Roll the green fondant to a thickness of 3 mm and cut out some leaves for the holly. Use the red fondant to make the berries. Set aside.
9. Once the sponge is completely cooled down, cut it into 3 layers. Fill each layer with the mascarpone filling.
10. Melt the chocolate then pour it over the cake. Transfer to the fridge for 30 mins to harden.
11. Cover the top half of the cake with white fondant, rolled out to a thickness of 3 mm, then place the holly on the top.
12. Enjoy!