The festive season is almost upon us and now is the time to start planning your Christmas cooking and baking. I adore the weeks before Christmas but have to admit it can be a very hectic time of year. Fear not though, if you haven’t baked a cake yet. I have a rather scrumptious Chocolate Christmas cake recipe that can be made at the last minute. Plus, if you are stuck for Christmas present inspiration I have just the thing for keen cook in the family. Thanks to the generous folks at Hotel Chocolat, I have a superb giveaway to win a Home Baking Hamper which is most definitely on my Christmas wish list.
Lets get back to that cake. My Chocolate Christmas Cake recipe includes some of the tantalising ingredients from Hotel Chocolat’s cocoa cuisine range. The star ingredient of the Chocolate Christmas Cake has to be the Cocoa Nib Mincemeat which is a delicious mix of dried fruits and cocoa nibs soaked in brandy. The Cocoa Nib Mincemeat is seriously so good, that you could eat it by the spoon. The recipe also includes Hotel Chocolat Cocoa Powder, 70% Cocoa Dark Drops and Christmas Gingerbread Spread. The resulting non traditional Chocolate Christmas cake is very simple to make but utterly gorgeous.
This Chocolate Christmas Cake recipe really is ideal if you need to whip up a Christmas Cake at short notice, as it doesn’t need to be left to mature. With its spiced chocolate crumb and subtle fruitiness this Chocolate Christmas Cake should appeal to even the hardened haters of traditional Christmas cake.
Chocolate Christmas Cake
125g unsalted butter
150g dark muscovado sugar
150g self raising flour
50g Hotel Chocolat Cocoa Powder
220g Hotel Chocolat Cocoa Nib Mincemeat
75g Hotel Chocolat 70% Cocoa Dark Drops
2 large eggs
100g glacé cherries (rinsed and quartered)
1 tbsp ground mixed spice
150g Hotel Chocolat Christmas Gingerbread Spread
a little icing sugar to dust
1. Pre heat the oven fan 160°c, then grease and line a 20cm round spring form cake tin.
2. Place the butter, muscovado sugar, flour, cocoa powder, mincemeat, cocoa drops, eggs, cherries and mixed spice in the bowl of a stand mixer and mix well for 2 minutes.
3. Transfer the cake batter to the cake tin, then bake in the oven for 40 minutes.
4. Cover the cake with foil and return to the oven for a further 35 minutes (1 hour 15 minutes in total).
5. Once baked, allow the cake to cool for 20 minutes then remove from the tin.
6. Whilst still warm spread over the gingerbread spread, which will melt. Dust with icing sugar when the gingerbread icing has set. Alternatively, allow the cake to cool completely and top with the gingerbread spread.
Recipe by Julie McPherson
I am delighted to give one lucky reader the opportunity to win a Home Baking Hamper in this brilliant giveaway courtesy of Hotel Chocolat.
The Home Baking Hamper includes a copy of Hotel Chocolat’s new book ‘A New Way of Cooking with Chocolate’ that contains over 100 cocoa cuisine inspired recipes; three bags of 40% Milk, 70% Dark and high-cocoa White Chocolate Drops; Cocoa powder, Salted Caramel and Pecan Chocolate Spread, and a bag of Ecuadorian Cocoa Nibs. All packaged beautifully in a stylish black ribboned box makes this a wonderful cocoa inspired gift for the budding home baker.
To be in with a chance of winning the Hotel Chocolat Home Baking Hamper you will need to complete the Rafflecopter entry form. Please provide an answer to the giveaway question as a blog comment. Leaving a blog comment is mandatory, so please follow this requirement to ensure your entry is valid. Once, you have done that there are further chances to win. Please do not worry if your blog comment does not display immediately, all blog comment entries will be displayed prior to the giveaway ending.
The giveaway will close at 00:00 on 14 December 2015 and is open to UK entrants only. I wish you all the very best of luck.
Until next time.
Terms and Conditions:
This giveaway will close at 00:00 on 14 December 2015. This prize is offered by Hotel Chocolat and I am hosting it on behalf of them. Please note, I am not responsible for posting the prize out or providing it. Hotel Chocolat or their representative will send out the prize to the winner once the winner has provided me with their name and address. The winner will be selected at random from all correct entries received by the Rafflecopter widget. The winner will be notified within 7 days of the closing date. The prize is as stated, a Hotel Chocolat Home Baking Hamper (RRP £65), no cash alternatives are available. This giveaway is open to UK entrants only.
Disclosure: I was sent Hotel Chocolat products to create a new recipe. I have not been paid or sponsored for hosting this giveaway.
This giveaway is featured on ThePrizeFinder.com