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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

  1. Add all the dry ingredients to a bowl; if possible use a sieve when adding the cocoa powder to get a smooth powder.
  2. Stir all the ingredients together well until fully combined.
  3. In a separate bowl add all the wet ingredients and mix well.
  4. Pour the wet ingredients into the dry and mix until a smooth batter forms with no lumps.
  5. Spray the Bundt tin very well to reduce the cake sticking, you can use a spray oil, oil, or butter.
  6. Pour the cake batter into the Bundt tin leaving room at the top for the cake to rise.
  7. 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.
  8. 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.
  9. 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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