Chocolate Christmas Pudding Cake

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 

Tala Non - Stick Cooling Rack 

 

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!


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