Is it a cake, is it a pud? Who knows?! Indulge over Christmas with this festive Frankenstein of a recipe that’s two parts chocolate and 10 parts Christmas.
You Will Need:
- 6 Large Eggs
- 400g Caster Sugar
- 400g Soft Margarine
- 275g Self Raising Flour
- 125g Food Thoughts Cocoa
- Dash of milk
- 200g margarine
- 400g icing sugar
- 100g Food Thoughts Cocoa
Glace icing/ to decorate:
- 200g icing sugar
- Icing sugar to dust
- Ready-to-roll fondant icing
- Green and red food dye
- Preheat the oven to 180°C and line a 25cm / 10″ Round Bundt tin with butter and dust with flour.
- In a large bowl, cream the butter and caster sugar together until it is pale, light and fluffy.
- Sieve the self-raising flour and cocoa powder into a separate bowl and add a third of this into the creamed mixture. Add a third of the eggs and combine.
- Repeat until all of the flour, cocoa powder and eggs have been mixed in and add a dash of milk.
- Pour the cake mixture into the pre-greased Bundt tin and bake in the oven for 30 minutes or until soft and springy. Allow to cool in the tin before transferring to a wire rack.
- Cut the cake in half and smother the chocolate buttercream in the middle, then fill the bundt hole with any treat of your choice Ã¢â‚¬â€œ jellybabies, smarties, chocolate buttons or even icecream if you serve straight away!
- Drizzle thick glace icing over the top so it spills over the sides and finish with icing holly sprigs and berries.