I love everything to do with Christmas – the decorating, wrapping presents, old b/w Christmas movies, but if you ask me what my most favorite thing is about Christmas – I would have to say it’s Christmas baking.
Baking cookies with my now teenage kids is still top of the baking list, along with the baking of our Christmas pudding where everyone gives it a stir and makes a wish. It’s these little Christmas traditions that make Christmas extra special . I’ve decided to do a few short Christmas blog posts this December so that I can share more of my favorite Christmas recipes.
One of my personal favorite cakes is this Candy Cane Cake. Whenever I see or hear the word Candy Cane visions of Christmas immediately begin dancing in my mind. I mean what’s more christmassy then those little a red & white peppermint canes.
Underneath the delicious vanilla cream frosting is a very yummy mint chocolate cake. It’s a very easy chocolate cake, all the ingredients are mixed in the one bowl! To make it extra special its covered in a pink chocolate collar and topped with candy canes. For those who are not too fond of a traditional Christmas fruit cake this is the perfect alternative.
Check out this you tube video for the basics on how to make a chocolate collar https://youtu.be/tryvD3kR48E If you don’t want to make a chocolate collar just cover the sides in grated chocolate & crushed candy cane
A delicious mint chocolate fudge cake wrapped in a candy collar & topped with candy canes
- 50g cocoa
- 6 tbsp. boiling water
- 3 large eggs
- 50 ml milk
- 175g self-raising flour
- 1 tsp baking powder
- 100g soft butter
- 300g caster sugar
- 1 tsp peppermint flavoring
- Pkt of candy canes
- 225g white chocolate
- Wilton candy colouring red
- 100g unsalted butter, at room temperature
- 500g icing sugar, sifted
- 2 1/2 teaspoons vanilla extract
- 1 to 3 tablespoons milk
- 225g white chocolate
- a few drops of Wilton Red Candy Colouring
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
- Put all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely.
- In a bowl beat butter until very light and fluffy, about 5 minutes. Gradually add half of the icing sugar, beating well.
- Slowly beat in the vanilla and 1 tablespoon of milk. Slowly beat in remaining sugar. Beat in additional milk, if needed, to reach your desired consistency.
- For the chocolate lace collars, break 225g of the white chocolate into a bowl set over a pan of simmering water, or melt in microwave.
- Add drops of Wilton Candy Colour till you get the depth of colour you want. .. NB IT MUST BE CANDY COLOURING ORDINARY FOOD COLOURING WILL NOT WORK WITH CHOCOLATE.
- Cut two strips of greaseproof Place the strips on a work surface.
- Pour the chocolate into a piping bag fitted with a writing nozzle and let the chocolate fall out of the bag while swirling up and down the strips of greaseproof to create a lace effect. (Don’t worry if the chocolate falls outside of the paper strips.
- Be sure to move the strips of paper before they set so that they don’t stick to the work surface). Leave to cool until just set and firm enough to wrap around the base and middle layer of the cake
- Leave to set completely (about one hour) before peeling off the. Don’t be tempted to set the chocolate collars in the fridge as this will cause the chocolate to be dull and not have a shine when you remove the paper
- Place chocolate collar around cake. Decorate top with swirls of buttercream and Candy Canes.
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Make sure you check out my FACE BOOK BAKING PAGE for more Christmas recipes