Rich Chocolate Christmas Cake

Hey there, holiday lovers!

Are you in the mood for some festive treats? I’ve got a delicious recipe that will make your taste buds dance: a rich chocolate Christmas cake!

This cake is super easy to whip up, and it’s perfect for all those holiday gatherings.

Trust me, the chocolatey goodness will leave everyone asking for seconds.

Let’s dive into this sweet holiday classic!

Ingredient Substitutions

Red wine can be replaced with non-alcoholic grape juice or pomegranate juice for an alcohol-free version. This substitution maintains a similar flavor profile while making the recipe family-friendly. Adjust sugar slightly as fruit juices may be sweeter than wine.

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for best results, and consider adding an extra 1/4 teaspoon of xanthan gum if not included. This swap allows those with gluten sensitivities to enjoy the cake.

Dark chocolate can be substituted with carob chips for a caffeine-free alternative. Carob has a naturally sweet flavor, so reduce the sugar in the recipe by about 2 tablespoons. This substitution offers a similar texture while accommodating those avoiding caffeine or chocolate.

Preparation Time	30-45 minutes
Cooking Time	35-40 minutes
Total Time	2-4 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 35-45 g
• Fat: 180-220 g
• Carbohydrates: 560-600 g

Ingredients

• 400 ml red wine (about 1 1/2 cups + 2 tablespoons + 2 teaspoons)
• 300 g light brown sugar (about 1 2/3 cups) or use superfine sugar
• 160 ml plain oil (roughly 2/3 cup, like sunflower oil)
• 2 teaspoons vanilla extract
• 1/2 teaspoon cider vinegar or white wine vinegar
• Zest from 1 1/2 oranges, finely grated
• 260 g all-purpose flour (approximately 2 cups + 2 tablespoons)
• 85 g cocoa powder, dutch process (around 2/3 cup + 1 tablespoon)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon mixed spices
• 1/2 teaspoon ground ginger
• 300 g dark chocolate, finely chopped (approximately 10 1/2 oz)
• 270 ml vegan double cream substitute (about 1 cup + 2 tablespoons, such as elmlea plant-based cream)
• 1 tablespoon golden syrup (or substitute with maple syrup)

Step 1: Prepare the Baking Tins and Preheat the Oven

Preheat your oven to 180°C/160°C fan/350°F/gas mark 4.

Take two 20cm/8in round cake tins, grease them thoroughly, and line each with baking parchment to prevent sticking.

Step 2: Mix Wet Ingredients

In a large jug, whisk together the red wine, sugar, oil, vanilla extract, vinegar, and orange zest until well combined, ensuring the sugar begins to dissolve into the mixture.

Step 3: Combine Dry Ingredients

In a separate large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and ginger.

This ensures even distribution and helps to aerate the mixture, which contributes to a light texture.

Step 4: Prepare the Batter and Bake

Pour the wet ingredients into the bowl with the dry ingredients.

Mix thoroughly with a balloon whisk until the mixture is smooth and no dry lumps remain.

Divide the batter evenly between the prepared cake tins.

Place the tins in the preheated oven and bake for about 35 minutes.

The cakes are done when a skewer inserted into the center of each cake comes out clean.

Step 5: Cool the Cakes

Allow the cakes to cool in their tins for about 20 minutes.

After that, carefully turn them out onto a wire rack to cool completely.

Be gentle as the cakes are delicate while warm and could break easily.

Step 6: Make the Ganache

For the ganache, place the finely chopped chocolate in a heatproof bowl.

In a small pan, heat the cream and golden syrup together until they are almost simmering, avoiding a boil.

Pour the hot cream mixture over the chopped chocolate and let it sit for five minutes without stirring.

After this time, gently mix with a spatula until the chocolate is melted and the ganache is smooth.

Allow it to cool and firm up to a spreadable consistency.

Step 7: Assemble and Serve the Cake

Once the ganache has reached a spreadable consistency, place one of the cooled cake layers on a serving plate.

Spread half of the ganache over this layer.

Top with the second cake layer, then spread the remaining ganache over the top of the cake.

Decorate as desired.

Serve and enjoy your delicious cake!