For those with a sweet tooth, Annie has created a decadent Christmas cake recipe featuring our delicious coffee and chilli-cinnamon drinking chocolate powder. Follow the recipe to add sweet festive joy to your celebrations!
INGREDIENTS
To make this decadent treat you’ll need:
1.5 cups of Plain Flour (approximately)
200g of Dark Chocolate
250g of Butter
1 tsp of Baking Powder
3 shots (90ml) of BBCC Espresso or Strong Plunger (90ml)
1 cup of Castor Sugar
3/4 cup of BBCC Chilli Cinnamon Drinking Chocolate
4 Eggs
150g of Dark Chocolate Chips
METHOD
Firstly, cream together the butter and sugar. Then, incorporate the eggs, coffee, baking powder, and chilli cinnamon drinking chocolate powder. Transfer the mixture into a spacious bowl.
Melt the 200g of dark chocolate and blend it into the mixture, followed by adding the flour and dark chocolate chips.
Prepare a springform baking tin by buttering its sides and lining the bottom with baking paper, and pour the mix into the tin.
Bake the cake in the oven at 180°C for 35-45 minutes, checking its readiness with a skewer after 30 minutes. Once baked, allow the cake to cool in the tin.
Serve with a sprinkle of icing sugar and a dollop of double cream.
Note: If you prefer, the chilli-cinnamon chocolate powder or coffee elements can be omitted, but they add delightful nuances without overpowering the taste!
Perfect for Christmas lunch dessert or a holiday indulgence, this cake is a flavourful delight bound to please your taste buds!
Wishing you and your family a joyful holiday season,
Annie
