Well, this is going to be our Christmas cake this year, and I just want to celebrate it this year more than ever.

I don't know if it's the same with you, but I'm crazy this year counting the days I have left to meet family, Christmas and couch times at home.

This Christmas cake will certainly be one of those that will accompany us these holidays because it is not complicated and yet it is very difficult!

The cream is light with vanilla and has a very Christmas flavor thanks to the mixture of cinnamon, nutmeg, ginger and vanilla let's go for it!


For the Chocolate Cake

  • 120g butter at room temperature
  • 100 g of dark chocolate
  • 210ml hot coffee (this makes the taste of chocolate even deeper but if you don't want to put it on you can simply replace it with hot water
  • 3 tablespoons pure cocoa powder
  • 100ml creamy skimmed yogurt
  • 40ml milk and a few drops of lemon
  • 275g spelt or white wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon Royal-style yeast powder
  • 1/2 teaspoon salt
  • 340g brown sugar (best light color or panela type)
  • 2 teaspoons of vanilla extract
  • 3 large eggs

For the Christmas cream

  • 240g mascarpone cheese
  • 175g brown sugar powder (I spray it in a cooking robot), or icing sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pure vanilla extract
  • 150ml liquid cream to assemble

Preheat the oven to 180oC and lightly grease 3x20cm round molds, lining the bases with vegetable paper.

Melt the chocolate and then allow to cool a little.

Sift flour, baking soda and salt. In a large bowl, whisk the butter, sugar and vanilla until soft and fluffy for about 5 minutes.

Whisk the eggs one by one, whisking until fully combined before adding the next one. Once completely combined, add the melted chocolate and mix

In a bowl mix the coffee with the cocoa powder and add the milk with the yogurt. In another mix salt, yeast, baking soda and sifted flour with a strainer.

Add the milk mixture and flour mixture three times by altering them. When we have it ready we divide the mixture into 3 molds. I got three biscuits with 475 g of dough each.

Let's bake about 25 g until when we prick the center of the biscuits with a toothpick it comes out clean. Let cool in the pans for 10 minutes and then completely on a rack.

In the meantime, we prepare the cream. In a bowl, whisk the cheese with the spices until the mixture is smooth and lump-free. Add the sugar and beat and finally gradually add the cream until you get a smooth and even cream.

Tips and Tricks

  • Try flavouring the cream with whiskey cream (Baileys) by adding along with the 40 ml cream
  • You can use white or whole wheat flour
  • Difficulty: easy
  • Preparation time: 60 minutes longer to get the biscuits cold
  • Servings: 10

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