For 8 € 1.6 /pers. 305 kcal/100g
- To make the cake: 4 eggs M
- 100g. pastry-type wheat flour
- 130g. white sugar
- 30g. unsweetened cocoa 70%
- Powdered sugar to decorate
- For the syrup: 100 g. of sugar
- 100 ml. of warm water
- For the cake filling: 150 g. white chocolate
- 30g. icing sugar
- 150g. mascarpone cream cheese
- 75g. butter texture ointment
- To make the Christmas stars (decoration): 250 g. white chocolate
The Christmas cake that we have prepared is for those with a sweet tooth, because one day is one day and we can afford to skip the diet, besides, what would Christmas be without its feasting? . Based on chocolate sponge cake and filled with a white chocolate cream, this cake will sweeten the family reunion even more.
It is very simple to prepare, the cake is easy to make, the only trick is to spend a good time blanching the yolks with sugar so that they have the perfect spongy texture and then carefully mix the rest of the ingredients and obtain a spongy and have a bite that makes you sigh.
We have decorated with some white chocolate stars that look beautiful and give a festive touch to the Christmas dessert . But this step is totally optional and can be simply decorated with icing sugar, chocolate chips or whatever we want. But since we get down to it, it doesn’t take much to prepare the stars and it will be much more effective.
Preparation of the base sponge cake for the Christmas cake
- We line two 20 cm round molds. With vegetable paper. We use two because this way the two halves of the cake are perfect. We can use only one mold and then cut the cake in half very carefully. If we use only one we will have to slightly increase the baking time. We grease the bottom and walls of each mold with butter.
- Preheat the oven to 200º C, heat up and down.
- In a large bowl, beat the eggs with electric beaters. On one hand, add the whites to the sugar while continuing to beat and beat until they are white and double in size. We also give the yolks a touch of whisk so that they rise a little. We put the whipped egg whites and yolks together in an enveloping manner and carefully so that they do not drop too much. We reserve.
- We add the cocoa and continue beating until it is well integrated. Little by little we add the flour and mix with enveloping movements so as not to lose the texture. We put half of the mixture in one mold and the other half in the other.
- Bake for 25 minutes at 200º C in the middle tray with heat up and down. If we see that the top is browning too much, we put some parchment paper on top. We prick with a knife, if it comes out clean the cake is ready. We take it out of the oven and let it cool.
Preparation of the syrup
- Meanwhile we prepare the syrup. We put the water and sugar in a saucepan over medium heat. We mix until dissolved and let it boil for 5 minutes. We transfer the syrup to a container and let it cool.
- We pass a tongue or spatula along the walls of the molds and carefully unmold. We turn the cakes over. And we soak them with the syrup, pouring the liquid distributed over the surface. We turn the cakes over again and set aside.
Preparation of the cake filling
- To prepare the filling, melt the chocolate in the microwave at intervals of 30 seconds and half power. If we don’t have a microwave, we melt it in a bain-marie.
- We add the butter, mascarpone and icing sugar to the chocolate. We mix with electric whisks until the four ingredients are integrated. We cover the top of one of the cakes with the cream. And we put the other cake on the cream. We reserve.
Christmas cake decoration. Final presentation
- We melt the chocolate to decorate in the microwave in the same way as we did before. We line a baking tray with vegetable paper. We spread the melted chocolate and spread it on the paper. We refrigerate for 30 minutes.
- We take it out of the refrigerator and with a star cookie cutter or some other Christmas motif we take out shapes from the chocolate. We can help ourselves with a knife if some resist. Sprinkle icing sugar over the cake with the help of a sieve so that it is uniform.
- We decorate with some of the chocolate stars, if there are any leftovers we use them to decorate the plate. We can leave the cake like this or finish decorating with chocolate balls, pearls or candy stars. We serve at room temperature.
You can see all the step-by-step photos of the recipe for our Christmas cake in this album.
Tips for a perfect Christmas cake
- If we keep the cake in the refrigerator, the filling will harden, so it is best to prepare it the same day we are going to consume it and leave it at room temperature.
- The cake does not contain yeast, so it needs air to rise and be spongy. When adding the flour, we must do it very carefully.