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Christmas chocolate cake

Christmas chocolate cake on a cake stand with slices taken out

Christmas chocolate cake

Name: Christmas chocolate cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200g unsalted butter cut into cubes, plus extra for the tins; 200g dark chocolate chopped; 200g light brown soft sugar; 4 eggs; 250g plain flour; 50g cocoa powder; 1 tbsp baking powder; 1 tsp bicarbonate of soda; ½ tsp fine sea salt; 1 tsp ground ginger; 1 tsp ground cinnamon; ½ nutmeg finely grated; 2-3 tbsp milk; 200g unsalted butter softened; 500g icing sugar; 1 tsp vanilla bean paste; ½ tsp ground ginger; ½ tsp ground cinnamon; ¼ nutmeg finely grated

Anna Glover

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Serves 10 - 12

Easy

Prep: 45 mins

Cook: 45 mins

plus cooling

A star rating of 3.6 out of 5.6 ratingsRate

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Make a festive version of chocolate cake for an alternative Christmas dessert – the sponge and buttercream are spiced with warming ginger, cinnamon and nutmeg

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

200g unsalted butter

cut into cubes, plus extra for the tins
200g dark chocolate

chopped
200g light brown soft sugar
4 eggs
250g plain flour
50g cocoa powder
1 tbsp baking powder
1 tsp bicarbonate of soda
½ tsp fine sea salt
1 tsp ground ginger
1 tsp ground cinnamon
½ nutmeg

finely grated
2-3 tbsp milk

For the buttercream and decoration

200g unsalted butter

softened
500g icing sugar
1 tsp vanilla bean paste
½ tsp ground ginger
½ tsp ground cinnamon
¼ nutmeg

finely grated

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Nutrition: Per serving (12)

kcal697
fat37g
saturates23g
carbs81g
sugars62g
fibre4g
protein7g
salt0.8g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter two 20cm round springform cake tins and line with baking parchment. Tip the butter, chocolate and sugar into a pan set over a low heat, stirring until fully melted together. Remove from the heat and leave to cool slightly, then add the eggs, one at a time, whisking well between each addition. Fold in the flour, cocoa, baking powder, bicarb, salt and spices. If the batter is too thick, you can loosen it with up to 3 tbsp milk, gradually adding it until the batter drops off the spoon with ease, but isn’t runny. Divide the batter equally between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely.
step 2

For the buttercream, beat the butter with an electric whisk until very soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until you have a light, fluffy buttercream. Beat in the vanilla.
step 3

Put one of the sponges on a cake plate or stand, and spread a thick layer of buttercream on top. Sandwich with the other sponge and repeat with more buttercream. Spread the rest of the buttercream over the sides of the cake, scraping them slightly to create a ‘naked’ effect.
step 4

For the decoration, combine the ginger, cinnamon and nutmeg, then tip into a small sieve. Dust over the top of the cake, or use two strips of baking parchment to make a stripe template and dust a neat stripe on the surface. Cut into slices to serve. Will keep chilled for up to three days.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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A star rating of 3.6 out of 5.6 ratings

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