Ultimate Spaghetti Bolognese
- 2 mins
- 6 portions
- Medium
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Chocolate Christmas Cake
A deliciously moist chocolatey cake - perfect if you are not a lover of the traditional fruit cake at Christmas.
-
Cook: 50 mins
Prep: 15 mins - 8-10
- Easy
- Suitable for home freezing
Go back
Chocolate Christmas Cake
A deliciously moist chocolatey cake - perfect if you are not a lover of the traditional fruit cake at Christmas.
-
Cook: 50 mins
Prep: 15 mins - 8-10
- Easy
- Suitable for home freezing
Ingredients
| 200g | Juvela Gluten Free White Mix |
| 200g | caster sugar |
| 60g | cocoa powder |
| 1tsp | baking powder |
| 1tsp | baking soda |
| 1tsp | salt |
| 1tbsp | instant coffee |
| 215g | milk |
| 215g | hot water |
| 2 tbsp | yoghurt |
| 65g | vegetable oil |
| 2 | large eggs |
| 1 tbsp | vanilla extract |
| 100g | dark chocolate |
Method
- Add all the dry ingredients to a bowl; if possible use a sieve when adding the cocoa powder to get a smooth powder.
- Stir all the ingredients together well until fully combined.
- In a separate bowl add all the wet ingredients and mix well.
- Pour the wet ingredients into the dry and mix until a smooth batter forms with no lumps.
- Spray the Bundt tin very well to reduce the cake sticking, you can use a spray oil, oil, or butter.
- Pour the cake batter into the Bundt tin leaving room at the top for the cake to rise.
- Bake in a preheated oven at 180°c for 50 minutes. To check whether the cake is completely cooked poke a toothpick through the middle of it. If the toothpick comes out clean, the cake is ready.
- Remove from the oven and leave the cake in the tin for 15 minutes and then carefully remove it and leave it to cool completely on a baking rack.
- Melt the dark chocolate in a microwave or in a heat-proof bowl sitting in a pan of boiling water. Once melted, pour it over the cake. Either eat straight away whilst the chocolate is melted or leave for a further 20 minutes for the chocolate to set.
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