This dessert features a moist chocolatey cake with a light cream filling and tart jam to balance out the flavours. You could use fresh raspberries in place of the lingonberry jam.
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Christmas Chocolate Cake
Christmas Chocolate Cake
Cathy Kirkham
Dessert
Note! You only need one of the cakes. Freeze the other one for another day. Handy!
Ingredients
Cake
- 1 c cocoa powder
- 2 c hot coffee
- 1 c butter, softened
- 2 1/2 c sugar
- 4 eggs
- 2 3/4 c flour, sifted
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Stabilized Whip Cream Filling
- 2 c whipping cream
- 4 tbsp sugar
- 1 c mascarpone cheese
- Lingonberry Jam
Chocolate Ganache
- 1/2 c 35% cream
- 1 c chocolate chips
Directions
Cake
Preheat the oven to 350°F.
Whisk the cocoa powder and coffee, set aside.
Cream the butter and sugar for 4-5 minutes. Add the eggs one at a time.
Combine the dry ingredients. Add half of the flour, mix, then slowly add the cocoa mixture. Once it is incorporated add the remaining flour. Mix until combined.
Pour into 2 parchment paper lined 9" cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Stabilized Whip Cream Filling
Whip the whipping cream and sugar to soft peaks. Fold in the mascarpone.
Chocolate Ganache
Heat the cream, don't let it boil. Add the chocolate, stir until smooth and glossy.
Assemble the Cake
To assemble, slice one of the cakes in half. Place into a springform pan. Spread Lingonberry jam over the cake. Top with half of the whipped cream mixture. Place the second layer of cake on top. Spread the remaining whipped cream mixture over the cake. Refrigerate until ready to serve. Release the springform pan and place the cake onto a serving plate. Drizzle the cake with the chocolate ganache.
