Ho-ho-ho! Since I have been pretty bad with any Christmas recipes so far I at least wanted to share a chocolate cake that I made for a Christmas party the other week. It is not only your beloved chocolate cake, but it has ginger bread spices in it. I made a double batch and in between the layers filled it with biscuit spread, which is tastes of Belgian speculoos biscuit. It is divine! If you don’t have biscuit butter (in the UK you can use for example, Lotus spread) you could also go for a peanut butter filling. The cake itself is very easy and you probably have everything at hand that you need to whip it up.
Here is what you need for one 28 cm/11 inch round cake pan (for a filled cake make the batch twice):
2 cups flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons of ginger bread spice (cinnamon works here as well)
generous pinch of salt
1 1/2 cups of soy milk (or use some freshly brewed coffee if you don’t have any kids at the table)
2/3 cup vegetable oil (sunflower or canola work great)
2 teaspoons vanilla extract
2 teaspoons white vinegar
Heat you oven to 180°C/360°F/Gas 5, mix the dry ingredients in a bowl, then add the milk or coffee, oil, vanilla extract and at the end the vinegar. Mix just until well combined, then transfer in your cake tin. Bake in the oven for about 30 to 40 minutes, until a wooden toothpick comes out clean.
Let cake cool and fill if desired. Top with some powdered sugar, chocolate icing or just eat it straight away. I topped it also with some slivered almonds. That is another easy recipe for you! Woo-haaa! Have fun baking and happy Christmas 🙂