This Christmas I made once again my traditional Christmas cake, which is a chocolate truffle heaven! We just loved this one so much after I made it for the first time few years ago, that I kept on with it every Christmas ever since. The only difference I make is the decoration and presentation each year.
1 cup water
5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
2 tsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking powder
200 gr butter (unsalted)
1 tsp almond extract (this time I actually put 2 tsp and I loved the more intense almond taste)
juice squeezed from 1/4 orange
100 gr good quality dark chocolate roughly chopped
600 ml double cream
150 g white chocolate +150 g to decorate the cake
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the double cream into a pan, put it on the stove. Chop 150 g white chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours.
Preheat your oven. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
Mix the flour, salt, bicarbonate of soda, baking powder and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
Grease and line (the bottoms only) the tins with baking paper. Lately I like to use 4-5 large, disposable paper baking cases, because this way I can bake each layer separately, and there is no need to cut before filling. I love it! My cases are roughly 6-7″ diameter at the base, I divided the batter into 5 layers, so my cake ended up nice and tall, just how I like it.
Pour the batter evenly into the cake tins and bake for about 30 minutes. Take it out from the oven then leave to cool in the tins completely before filling your cake.
With an electric mixer beat the white chocolate cream and fill the cake. I put generous amount of cream on each layer, and I covered the cake with the remaining filling, just enough to keep the white chocolate pieces stacked to the sides.
Melt 150 g white chocolate, then spread it thinly and evenly on kitchen foil. Put it in the freezer on a flat surface for 10-15 minutes until completely hardens back again. Take it out from the freezer and brake the chocolate in strips. It doesn’t have to be even, because this way will look more like sharp ice which is the whole idea behind it, kind of a frozen winter forest…