Size 1 kg Our Signature Soft Chocolate, layered with dark coated chocolate with chocolate berries in between the chocolate sponge.A dark, extremely rich chocolate layer cake with dark chocolate icing. The strong chocolate flavor of this cake is amazing! Not too sweet ideal for whole family. Prices in Singapore Dollars Excluding Delivery Fees.

The mention of Christmas brings to the mind the sweet smell of Christmas cakes. It can be rightly said that Christmas is incomplete without the scrumptious Christmas cakes. The onset of Christmas brings with it different types of cakes About Christmas Cakes There are many different varieties of Christmas cakes that are prepared during the yuletide. Different people have different choices and tastes; if one person likes chocolate flavor other may like strawberry flavor. Christmas cakes come in varied types. Some cakes are filled with cream, some have many toppings on them, some are sponge like and still some are moist and thick. Depending upon the availability of products Christmas cakes are made in different shapes, sizes and ingredients. As the Christmas approaches, streets are spread with the fragrances of mouth-watering Christmas cakes This intoxicating smell evokes the festive spirit in people and augments the mood of the grand fiesta. Without Christmas cakes, one cannot think of celebrating Christmas with full fervor. In most of the homes, you will find cakes on Christmas.

Yield: 12 servings.

Ingredients

8 oz (225 g) dark semisweet chocolate (40-50% cocoa)

2/3 cup (140 g) butte

1 cup (210 g) sugar

4 eggs

4 heaped tablespoons / 1 dl all-purpose flour

4 tablespoons unsweetened cocoa powder

1½ teaspoon baking powder or 1 teaspoon baking soda

1 teaspoon vanilla extract

4 tablespoons sour cream

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream

9 oz (260 g) semisweet dark chocolate (40-50% cocoa)

Method

1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).

2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)

3. Break the chocolate into small pieces and melt it with butter over hot water.

4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.

5. Slowly fold in the melted butter and chocolate and the sour cream.

6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).

7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.

2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.

3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

4. This cake should have room temperature when served.

Variations

You may add 3 tablespoons of rum to the chocolate and butter mixture. You may also use your preferred chocolate frosting, or the frostings described