TA DAH! In the voice of Chandler from friends….”could this cake BE any more Christmassey?”
Nope. It’s seriously kitsch and I am absolutely loving it. We always make a traditional Christmas pudding in our house but we also always make a chocolatey version for people who aren’t so fond of all the currants, and also for people who just like chocolate. And, hey, it’s Christmas, one pudding would definitely not suffice. My chocolate cakes of Christmas’s past have consisted of my famous chocolate roulade logs (recipe here) but this year I thought I would try something a little different.
Whatever the naysayers may say, I find my microwave a very useful thing and would miss it if I didn’t have it. It’s not like I use it everyday to cook ready meals in, but I find it really useful for melting chocolate. It’s much less faff than bothering with the bain marie and I love making microwave cakes in it too. Up until now I have made cakes for 1 which are great for satisfying that craving without the fear of demolishing an entire cake to yourself.
I have been thinking about making a chocolate cake in the shape of a Christmas pudding for a while. Yeah, I know what you’re thinking. But these are the things I think about whilst stomping round the park with my sausage dog tucked under my arm as he refuses yet again to walk.
I don’t want to buy any more cake tins, lord knows I have enough. (I can hear my kitchen drawers heaving a sigh of relief on hearing this). Aha! I thought, how great would it be if you could make a whole cake in a bowl so that when you tipped it out it looked just like a pudding? But you obviously couldn’t cook this in the oven. “To the microwave” I declared!
And so it came to pass. I chucked everything into a bowl, mixed it together, poured it into a greased bowl and 7 minutes later…. I HAD MADE A BLOODY GOOD CHOCOLATE CAKE in less than 10 MINUTES from START TO FINISH. Sorry, I will stop with the shouty caps locks now. Just trying to really make sure you know how exciting this cake is. In this recipe I tell you to fill it with whipped coconut cream, basically because I love it. But as I write this, I am thinking how good it would be with brandy butter whipped into a buttercream icing in the middle…drool.
- 150g self-raising flour (GF for me, not necessarily for you)
- 175g caster sugar
- 3 tbsp milk, of choice
- 1 tsp baking powder
- 1 tsp vanilla essence
- 40g cocoa powder
- 175g soft margarine, soft butter or sunflower spread works too
- 3 eggs
- 400ml coconut milk, (only the thick bit)
- ½ tsp vanilla extract
- 1 tsp maple syrup
- pinch of salt
- 5g/2oz sunflower spread (soya margarine, or softened butter if dairy isn't an issue)
- 3 tbsp almond (or dairy, or soya or anything you fancy) milk
- 200g icing sugar
- 30g cocoa powder
- 150g white chocolate, (vegan or the 'normal' stuff)
- Bung everything into a bowl mix together using a wooden spoon or electric hand mixer if you're so inclined.
- Spoon into a lightly greased microwave-safe dish and level the top. I use a microwave safe plastic bowl, but a china casserole dish, glass dish or a soufflé dish are all great too.
- Now zap in the microwave on full power for 7 minutes. (microwaves do vary, so may be a little more or less depending. It should be springy to touch and cooked all the way through)
- Allow to stand for 1 minute. Turn out and allow to cool.
- Split in half (horizontally like a cake). Whip all the filling ingredients together until thick and creamy and then sandwich the cakes together with about 3 -4 tablespoons whipped coconut cream.
- For the icing, pop the 'butter', icing sugar and cocoa powder into a food processor and mix gently. When no longer lumpy, add the 'milk' and turn the mixer up until it becomes thick and delicious looking (about 1 minute)
- Use to decorate the cake. Pop into the fridge to firm up.
- Drizzle the white chocolate on the top of the cake and then top with holly leaves and redcurrant berries.
NOTE: This cake is also particularly handy for when you’ve forgotten someone’s birthday and get caught up in a lie when they turn out to be just 20 mins from your house….*not necessarily a made up story. Obviously this cake doesn’t have to be dolled up as a pudding – it works marvellously as a birthday cake too.