Chocolate finger Christmas cake
IngredientsFor the cake:
- 3 x 180g packs dark chocolate broken into squares
- 525g unsalted butter, at room temperature
- 525g golden caster sugar
- 14 large eggs
- 375g self-raising flour
- 125g cocoa
- 200ml milk
You will need:
- Multi-size Cake Pan divided into two 25 x 15cm greased and lined. Or use two 20cm square tins
- 400g jar Lotus Biscoff Smooth Spread
- 400g jar chocolate spread
- 3 x 228g packets milk chocolate finger biscuits
- bronze rainbow dust edible glitter
- bronze crunch sprinkles
- nativity figures, made from a coloured fondant icing
- 10 straws
- gold glitter star cake toppers
Our chocolate Christmas cake is a delicious chocolate cake depicting a festive nativity scene. This chocolate Christmas cake is perfect for Christmas parties, or for doing some festive baking with kids. they'll love covering it in chocolate fingers and helping to dot around the cute little figures. The nativity scene makes this chocolate Christmas cake a real centrepiece. It is so easy to make, but gives really impressive and eye-catching results.
Step 1Heat oven to 160°C. Put the chocolate in a bowl over a pan of simmering water and heat gently to melt. Cream together the butter and sugar with an electric mixer for 6-8 mins, until pale and fluffy.
Gradually beat in the eggs, then sieve in the flour and cocoa. Add the milk and gently continue to mix together with the melted chocolate until smoothly combined.
Spoon into the prepared tins. Put two-thirds of the mixture into 1 tin and the remaining third in the other tin. Bake the shallower cake for 1 hour, inserting a skewer into the centre; if it comes out clean, remove from oven. 5.Continue to cook the deeper cake for another 30 mins, until the cake is firm and a skewer comes out clean when inserted in the centre. Cool cakes completely.
Step 2To assemble the cake, if you have used 2 square tins, trim off 5cm along the length of each cake to make a rectangular stable shape (the trimmings are not needed). Take the shallower cake and use a bread knife to cut off 2 triangles – 1 from each side – to create a large triangular roof.
Step 3Put the deeper cake on to a cake board and trim the top off to level it. Push in a series of straws into the chocolate cake, trimming the ends so that they show 1cm above the cake (this will help support the cake and roof). Spread a generous layer of the Biscoff spread around the sides of the deeper cake.
Step 4Spoon chocolate spread into a piping bag and pipe over the top of the base cake. Gently press triangular roof on the top of the base. Spread the roof with the remaining Biscoff spread.
Step 5Arrange the chocolate finger biscuits around the sides of the base cake. Cut chocolate fingers to cover the roof ends and press on. Finish by arranging the chocolate fingers on the roof. Sprinkle a little bronze glitter rainbow dust on the roof and the bronze crunch pieces around the stable. Push in 1 or more gold star cake topper into the top of the stable.
Shape and decorate Jesus, Mary, Joseph, kings and an angel with coloured fondant icing or use shop-bought clay dough figures to stand in front of the stable.