Christmas Chocolate Cake – Rich, Chocolatey Bliss for the Holidays!

This Christmas Chocolate Cake is pure holiday magic! Rich, moist layers of chocolate cake are paired with a velvety chocolate ganache filling and garnished with festive sprigs and berries. The result? A gorgeous, rustic holiday cake that tastes as good as it looks. Whether you’re gathering with family or bringing a dessert to share, this cake is sure to impress everyone around the table. Let’s dive into this heartwarming recipe!

Why You’ll Love This Recipe

• Incredible Flavor: Deep, rich chocolate flavor with an extra depth from hot coffee.
• Festive Look: A beautiful holiday presentation with cranberries, rosemary sprigs, and a snowy dusting of powdered sugar.
• Moist and Tender: This cake is soft, thanks to the hot liquid in the batter, and stays wonderfully moist.
• Versatile and Customizable: Perfect for the holidays, but easy to adapt for any celebration.

Ingredients

the Cake

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water or hot coffee (for enhanced chocolate flavor)

Chocolate Ganache Filling

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, finely chopped
• 1 tbsp unsalted butter (for added shine)

Decoration

• Fresh cranberries or red currants
• Small pine or rosemary sprigs (ensure they’re food-safe)
• Powdered sugar for dusting
• Optional: Star anise for a festive touch

Tools You’ll Need

• Three 8-inch round cake pans
• Mixing bowls
• Electric mixer or hand mixer
• Small saucepan (for ganache)
• Fine-mesh sieve (for dusting)
• Wire rack

Step-by-Step Instructions

Prepare the Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure an easy release.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until the batter is smooth.
4. Incorporate Hot Liquid: Carefully add the boiling water or hot coffee, mixing on low speed until fully incorporated. The batter will be thin – don’t worry, this is normal!
5. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Ganache Filling

1. Heat the Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Combine with Chocolate: Pour the hot cream over the chopped chocolate in a bowl and let it sit for 2-3 minutes.
3. Stir to Perfection: Stir the chocolate mixture until it’s smooth and glossy. Add the butter for extra shine.
4. Cool to Spreadable Consistency: Allow the ganache to cool slightly so it’s spreadable but not too runny.

Assemble the Cake

1. Layer the Cake: Place the first cake layer on a serving plate and spread a layer of ganache on top.
2. Repeat Layers: Stack the second and third cake layers, adding ganache between each.
3. Rustic Finish: Leave the sides of the cake unfrosted for a rustic look.

Decorate

1. Festive Garnishing: Top the cake with fresh cranberries or red currants, small pine or rosemary sprigs, and a dusting of powdered sugar for a snowy effect.
2. Optional Star Anise: Add a few star anise pods for an aromatic holiday touch.

Tips for the Best Christmas Chocolate Cake

Ingredient Tips

• Use Coffee for Depth: Adding hot coffee enhances the chocolate flavor without making the cake taste like coffee. Trust me, it’s a game-changer!
• Ganache Consistency: Let the ganache cool until it’s spreadable. If it becomes too thick, gently reheat it over a double boiler.
• Even Layers: For a smooth presentation, trim the tops of the cake layers if they’re domed.

Decoration Tips

• Frosted Berry Effect: Lightly dampen the cranberries and roll them in granulated sugar for a frosty, wintery touch.
• Snowy Dusting: Use a fine-mesh sieve to dust powdered sugar over the cake and garnishes, creating a delicate snow effect.
• Non-Edible Garnishes: If you use real pine, remove it before serving – it’s just for decoration!

Storage Instructions

• Room Temperature: This cake can be stored in an airtight container at room temperature for up to 2 days.
• Refrigerator: If you want to keep it longer, refrigerate it for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature.

FAQs

Can I Make This Cake in Advance?

Yes! You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Make the ganache on the day you plan to assemble and serve the cake.

Can I Substitute the Heavy Cream in the Ganache?

If you don’t have heavy cream, try using a mixture of 3/4 cup whole milk and 1/4 cup melted butter as a substitute.

Can I Use Different Garnishes?

Absolutely! Consider candied ginger, crushed peppermint, or chocolate curls for a fun twist.

This Christmas Chocolate Cake will add charm and warmth to your holiday table. With rich chocolate layers and a festive finish, it’s bound to be a family favorite. Gather your loved ones, slice up this beauty, and share in the holiday cheer!

Looking for more holiday baking ideas? Try these festive recipes:

• Christmas Stocking Sugar Cookies – A fun and festive treat that’s perfect for decorating!
• Gingerbread Cake – Spiced, moist, and full of holiday flavor.
• Christmas Cake – A Festive Masterpiece – A fruit-filled classic for the season.

Enjoy your baking, and let the holiday joy fill your kitchen with every bite. Don’t forget to share your creation on Pinterest or leave a review – I’d love to hear how it turned out for you!

Approximate Nutritional Information (per serving):
Calories: 400 | Carbohydrates: 54g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Fiber: 3g | Sugar: 34g

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