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
How far in advance can it be prepared?
You can do it anytime and freeze it. Then to take the thaw 24 hours in the fridge and you're done. A hug,
Hello! I've been here since the pie post on Instagram. There are some variations, such as Glass sugar. In the insta post it appears in the video, but in this recipe of the
Blog, which is the one I was going to follow, there's no sugar glass in the mix. Is it indifferent to do it one way or another?
It's just like Tamara. The sugar I use in video and in the recipe is brown sugar. Icing sugar is used in cream and the recipe reflects it beautifully. One hug and you'll tell me. The cake is crazy. A hug
Hi, I love everything!!!
I wanted to know what you mean by mixed skimmed yogurt, it's the cake I'm going to make for Christmas Eve, thanks to you. kisses
Hey, MIriam, he sned the mixing thing up. It's creamy skimmed yogurt, but normal one's also pretty. A kiss and thank you so much for writing
Hello, I saw In the Instagram video, you add sugar glass. But in the written recipe, he puts Moreno sugar. Is it just a mistake or do you wear both?? And what measure would it be?
Hi Cami, what I used is brown sugar pulverized as if it were icing sugar, but if you don't have it you can use icing sugar directly. The amounts you have in the beautiful written recipe. A hug and merry Christmas
Hello Loleta. At home we have loved all the RECIPES we have tried!
If I make the cake on the same day that we are going to eat it where it is better to store it at room temperature so that the cake does not harden due to the butter it carries or better in the fridge so that the cream cheese does not stay too liquid. It is that it happened to me the other time I made it, and I left it in the fridge, that the cream I made the day before and when I went to fill and decorate the cake it was a little watery. But if I leave the cake in the fridge it hardens a little and loses the fluffiness.
Thanks a lot. I hope I have explained myself
Hello Emi, You can save it in the neveta but take it out about 40 minutes before taking it. That way it's tempered and looks good. That's well covered. I make it and cool it, I wrap it well in film paper and leave it in the fridge. Then I take it out, remove the paper and let it cool to room temperature while we eat. A hug and you'll tell me