Malteser Christmas Pudding Cake
Ingredients
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Cake
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250g Unsalted Butter
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75g Cocoa Powder
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50ml Sunflower Oil
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400g Caster Sugar
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1 tsp Vanilla Extract
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4 Eggs
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300g Self Raising Flour
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1 tsp Baking Powder
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Buttercream
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400g Icing Sugar
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200g Unsalted Butter
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80g Dark Chocolate
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1 tsp Vanilla Extract
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White chocolate ganache
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225g White Chocolate
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125ml Double Cream
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4 share bags Maltesers
Directions
As you probably know by now, I don’t really like Christmas cake and so I make a different cake every year. Previous years have included an Oreo Cake and White Chocolate and Cranberry Cake and last year I made this Malteser Christmas Pudding Cake.
It’s a chocolate cake filled with buttercream that I carved (it’s really easy!) into a dome. It’s then covered with more chocolate buttercream and then has lots and lots of Maltesers stuck around it. It’s finished with a white chocolate drizzle and a sprig of holly. It’s really impressive and is pretty easy and quick (apart from the sticking of the Maltesers which takes a while) which makes this Malteser Christmas pudding cake a must for Christmas!
Preheat the oven to 180ºC/160ºC fan. Grease two 8 inch circular cake tins. In a small bowl, whisk in the cocoa powder into 125ml boiling water then mix in the oil. Set aside to cool slightly. In a large mixing bowl cream together the butter, sugar and vanilla extract with an electric whisk until light and fluffy.
Beat in the eggs one at a time, adding a little of the flour after each egg to prevent curdling. Beat in the cocoa mixture and gently fold in the remaining flour and baking powder. Divide between the two tins and bake for 40-45 minutes.
Buttercream
Melt the chocolate in the microwave and leave aside to cool slightly. Beat together the butter and vanilla extract for 2 minutes to soften. Add half the icing sugar and beat on a low setting until combined. Add the rest of the icing sugar and beat for a further 1-2 minutes. Mix in the cooled, melted chocolate.
Once the cakes have cooled, stack them on top of each other and carve into a a dome using a serrated knife. Carve a little at a time as it's easier to take more off then to stick it back on. Sandwich the two cakes with a third of the buttercream and cover with the remaining buttercream.
Starting at the bottom, stick the Maltesers on all around the cake. You have to work pretty quickly so the buttercream doesn't harden.
White chocolate ganache
Microwave the white chocolate and cream in a bowl for 30 seconds and then in 10 second bursts until the chocolate melts. Allow to cool and refrigerate until it is a thick, pourable consistency. Pour over the top of the cake so it drips down the sides. Finish with a washed sprig of holly.
Ingredients
Cake |
|
| 250g Unsalted Butter | |
| 75g Cocoa Powder | |
| 50ml Sunflower Oil | |
| 400g Caster Sugar | |
| 1 tsp Vanilla Extract | |
| 4 Eggs | |
| 300g Self Raising Flour | |
| 1 tsp Baking Powder | |
Buttercream |
|
| 400g Icing Sugar | |
| 200g Unsalted Butter | |
| 80g Dark Chocolate | |
| 1 tsp Vanilla Extract | |
White chocolate ganache |
|
| 225g White Chocolate | |
| 125ml Double Cream | |
| 4 share bags Maltesers | |
