The Best Chocolate Christmas Cake is the ultimate festive treat, offering a deeply rich and moist chocolate experience that’s surprisingly simple to whip up for your holiday celebrations. This recipe is your key to creating a show-stopping dessert that will undoubtedly impress your guests and become a cherished family tradition.
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Key Ingredients for The Best Chocolate Christmas Cake:
For the Cake:
- 250g (approx. 2 cups) all-purpose flour
- 50g (approx. 1/2 cup) unsweetened cocoa powder (high quality recommended for best flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 200g (approx. 1 cup) unsalted butter, softened
- 300g (approx. 1.5 cups) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 240ml (approx. 1 cup) buttermilk, at room temperature (if you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 10 minutes)
- 120ml (approx. 1/2 cup) hot water or hot brewed coffee (coffee enhances chocolate flavor)
For the Chocolate Ganache Frosting:
- 200g (approx. 7 oz) good quality dark chocolate (60-70% cocoa solids), finely chopped
- 200ml (approx. 3/4 cup + 1 tablespoon) heavy cream
Optional Decorations:
- Fresh cranberries
- Fresh rosemary sprigs
- Chocolate shavings or curls
- Edible gold dust or glitter
How to Make The Best Chocolate Christmas Cake:
This recipe delivers a wonderfully moist and decadent chocolate cake, perfect for the holidays. Its streamlined process ensures a satisfying bake without fuss, boasting a deep chocolate flavor and tender crumb that will have everyone asking for seconds. Preparation time is approximately 30 minutes, with an additional 35-40 minutes of baking.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9-inch) round cake tin, or line it with parchment paper. This step is crucial for ensuring your cake releases easily.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting these ingredients together will help prevent lumps and create a lighter texture.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: In a separate bowl or jug, whisk together the buttermilk. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Incorporate Hot Liquid: Carefully pour in the hot water or hot brewed coffee. The batter will be thin, which is perfectly normal and contributes to the cake’s moistness. Mix on low speed until smooth.
- Bake the Cake: Pour the batter evenly into the prepared cake tin. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before frosting.
- Prepare the Chocolate Ganache: While the cake cools, prepare the ganache. Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil.
- Make the Ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- Whisk the Ganache: Gently whisk the mixture starting from the center and working outwards until it is smooth, glossy, and well combined. If there are any unmelted chocolate pieces, you can gently warm the bowl over a saucepan of simmering water for a minute or two, stirring constantly, until smooth.
- Allow Ganache to Thicken: Let the ganache cool at room temperature for about 30-60 minutes, stirring occasionally, until it reaches a thick but spreadable consistency. It should be thick enough to coat the back of a spoon but still flow.
- Frost the Cake: Once the cake is completely cool, generously spread the chocolate ganache over the top and sides of the cake.
- Decorate: Decorate your Best Chocolate Christmas Cake with fresh cranberries, rosemary sprigs, chocolate shavings, or edible glitter for a festive touch.
Why You’ll Love This Best Chocolate Christmas Cake:
You’ll absolutely adore this Best Chocolate Christmas Cake for its incredibly deep and decadent chocolate flavor, a true delight for any chocoholic. Unlike a dry, crumbly fruitcake, this recipe delivers a moist, tender crumb that melts in your mouth, making it a universally loved holiday centerpiece. The addition of hot coffee or water to the batter ensures an unparalleled richness, transforming simple ingredients into a luxurious treat that rivals any bakery-bought cake, often at a fraction of the cost.
Imagine the joyous atmosphere as you present this masterpiece, its glossy ganache shimmering under the Christmas lights. The simplicity of the recipe means you can create this show-stopping dessert without spending hours in the kitchen, freeing up your time for more festive fun. So, ditch the stress and the expensive store-bought options this year, and bake your way to holiday bliss with The Best Chocolate Christmas Cake. Give it a try – your taste buds (and your wallet!) will thank you.
Storing and Reheating Tips:
- Storing: The Best Chocolate Christmas Cake, once cooled and frosted, can be stored at room temperature in an airtight container for up to 2-3 days. If your kitchen is particularly warm, or if you’ve used cream cheese in any embellishments (though not in this primary recipe), it’s best to refrigerate it.
- Refrigerated Storage: When refrigerated, it will stay fresh for up to 5 days. Before serving, allow it to come to room temperature for about 30-60 minutes for optimal texture and flavor.
- Freezing: Unfrosted cake layers can be wrapped tightly in plastic wrap, then in aluminum foil, and frozen for up to 2-3 months. Thaw overnight in the refrigerator. Frosted cake can also be frozen, but the ganache might show some condensation upon thawing.
- Reheating: This cake is best enjoyed at room temperature. If it has been refrigerated and is too firm, you can gently warm individual slices in a microwave on low power for 10-15 second intervals, or simply leave it at room temperature for an hour.
Final Thoughts:
This Best Chocolate Christmas Cake is a true testament to how simple ingredients can create something truly magical. We encourage you to bake this decadent delight and share its joy with loved ones this festive season. Get ready to create sweet memories with every delicious slice!
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The Best Chocolate Christmas Cake
The Best Chocolate Christmas Cake is the ultimate festive treat, offering a deeply rich and moist chocolate experience that’s surprisingly simple to whip up for your holiday celebrations. This recipe is your key to creating a show-stopping dessert that will undoubtedly impress your guests and become a cherished family tradition.
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9-inch) round cake tin, or line it with parchment paper. This step is crucial for ensuring your cake releases easily.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting these ingredients together will help prevent lumps and create a lighter texture.250 g all-purpose flour, 50 g unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.200 g unsalted butter, softened, 300 g granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- In a separate bowl or jug, whisk together the buttermilk. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake.240 ml buttermilk, at room temperature, 250 g all-purpose flour, 50 g unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 200 g unsalted butter, softened, 300 g granulated sugar, 2 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- Carefully pour in the hot water or hot brewed coffee. The batter will be thin, which is perfectly normal and contributes to the cake’s moistness. Mix on low speed until smooth.120 ml hot water or hot brewed coffee
- Pour the batter evenly into the prepared cake tin. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the tin for 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before frosting.
- While the cake cools, prepare the ganache. Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not let it boil.200 g good quality dark chocolate (60-70% cocoa solids), finely chopped, 200 ml heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.200 g good quality dark chocolate (60-70% cocoa solids), finely chopped, 200 ml heavy cream
- Gently whisk the mixture starting from the center and working outwards until it is smooth, glossy, and well combined. If there are any unmelted chocolate pieces, you can gently warm the bowl over a saucepan of simmering water for a minute or two, stirring constantly, until smooth.200 g good quality dark chocolate (60-70% cocoa solids), finely chopped
- Let the ganache cool at room temperature for about 30-60 minutes, stirring occasionally, until it reaches a thick but spreadable consistency. It should be thick enough to coat the back of a spoon but still flow.
- Once the cake is completely cool, generously spread the chocolate ganache over the top and sides of the cake.200 g good quality dark chocolate (60-70% cocoa solids), finely chopped, 200 ml heavy cream
- Decorate your Best Chocolate Christmas Cake with fresh cranberries, rosemary sprigs, chocolate shavings, or edible glitter for a festive touch.1 bunch fresh cranberries, 1 sprig fresh rosemary sprigs, 1 cup chocolate shavings or curls, 1 pinch edible gold dust or glitter
Notes
The Best Chocolate Christmas Cake can be stored at room temperature in an airtight container for up to 2-3 days. For longer storage, refrigerate for up to 5 days. Unfrosted cake layers can be frozen for up to 2-3 months.