Wow. Not long now. All the presents are bought and almost all are wrapped. I’ve had so little time this year that the Mr (to-be) wrapped most of ours and I’ve still got his to wrap! We’re so excited for Edith’s first Christmas. I need to charge the camera so I can capture it all. It’s going to be so lovely to look back on it when she’s older.
A bit of a last minute post but this cake is far too nice not to share. It’s the perfect alternative to Christmas pud or any of those other fruit filled desserts. Don’t get me wrong I love a bit of fruit but in puddings. No thanks. This is my go to milk chocolate cake recipe. It’s subtle but “chocolatey” enough. It takes a a frosting really well as the cake it’s self isn’t too sickly. Which is perfect as this cake is loaded with frostings. Whipped cream pipped in the centre and a chocolate ganache on top. It’s perfection.
Of course it wouldn’t be Christmas without the addition of a chocolate Father Christmas and his trusty reindeer. If you’re not lucky enough to have those, chocolate coins on top would look just as lovely. It’s really important that you follow the instructions carefully and in the correct order. I once made this cake slightly differently and completely ruined it.
Milk chocolate cake
– Serves 8 –
200g self raising flour, sieved
225g caster sugar
1/2 tsp salt
25g cocoa powder, sieved
2 free range eggs
5 tbsp milk
5 tbsp water
300ml double cream
100g dark chocolate
300ml double cream
Chocolate to decorate.
– Pre-heat the oven to 180C/Gas 4.
– Grease a 1lb loaf tin. Don’t use a loose bottomed tin as the mixture will run out.
– In a bowl combine flour, sugar, salt and cocoa.
– Rub in the butter until breadcrumbs form.
– Beat the eggs with the milk and add to the dry ingredients.
– Place the mixture into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
– Leave to cool completely.
– Slice the cake in half.
– Melt the chocolate and leave to cool.
– Whip the double cream until stiff peaks and pipe onto the middle of the cake. Place the other half on top.
– Whip the other tub of double cream until stiff peaks (you almost want it over whipped, this will make it easier to spread) combine the chocolate and mix well.
– Spread the ganache over the top and down the sides if you like.
– Place your chocolate on top and refrigerate until you’re ready to serve.
Eat within 48 hours.