Christmas Chocolate Cake Recipe

Christmas Chocolate cake recipe - the ULTIMATE alternative to fruit cake that nobody would ever know is Coeliac-friendly and gluten-free. See the FAQ section for links to the products I used as well as dairy-free alternatives.

Keyword christmas cake recipe, gluten-free baking, gluten-free christmas baking

Prep Time 45

Cook Time 25

Total Time 1 10

Servings slices

Calories 484kcal

Author Becky Excell

Equipment

2 8in round cake tins

Ingredients

For the sponge

185 g gluten free self raising flour
1 tsp gluten-free baking powder
1/4 tsp xanthan gum
40 g cocoa powder
225 g butter softened
225 g caster sugar
4 large eggs
1 tsp vanilla extract

For the icing

250 g butter softened
185 g icing sugar
55 g cocoa powder
110 g dark chocolate melted

For decorating

Schar gluten-free chocolate fingers see FAQ section for links
Aero Snowbubble Chocolate Balls see FAQ section for links
Gluten-free KitKat Mini Santas see FAQ section for links
Red/Green Christmas sprinkles ensure gluten-free - see FAQ section for links

Grams - Cups

Instructions

For the sponge:

Preheat your oven to 160C Fan / 180C. Prepare 2 circular cake tins (mine are 8in/20cm) - grease them and cut a circle of parchment paper to sit in the bottom.
Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).
Divide the mixture between the two tins evenly.
Bake for around 25-30 minutes (remember never to open the oven until you think they are definitely done). To check if the sponges are cooked, insert a skewer and if it comes out clean, it's done!
Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.

For the chocolate icing:

Melt your dark chocolate (I do this is the microwave in 20 seconds bursts set to 600W, stirring between each burst), put to one side to cool whilst making the rest of the buttercream.
To make your icing, place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3 minutes before adding the second half.
Sieve in your cocoa powder and then mix again until fully combined.
Add in your cooled melted chocolate and mix until dispersed evenly and the colour is a lovely rich chocolate colour and it's a nice thickness to spread.

To assemble and decorate:

Carefully place one of your sponges onto your serving plate.
Spread a layer of icing over the centre. I don't ever go right up to the edges or else if all comes out when you put the top layer on. Make sure you reserve some icing for the top and also you will need some to go round the edges too - not much is required for around the sides though.
Carefully place the top layer on and spread with more of the icing.
Spread the remaining icing around the sides of the cake, this will allow you to stick the chocolate fingers to it.
Press your chocolate fingers all around the edge of the cake. Place Aero snowballs around the edge on top and cover in festive sprinkles. Add a few KitKat Santas to the top if you like too! Enjoy :)

Nutrition