Chocolate Christmas Cake
Chocolate Christmas Cake is a modern British recipe for a variant of the quick mincemeat-based Christmas cake that requires no maturing, but which is also flavoured with chocolate. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Christmas Cake.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
10–12
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes
Here is an interesting twist on the traditional Christmas cake that is a variant of the mincemeat cake which enriches the cake further by the addition of cocoa powder and white chocolate chips. Using mincemeat means that the cake can be baked just a few days before Christmas, as it does not require maturing.
Ingredients:
150g soft margarine
150g light muscovado sugar
2 eggs, lightly beaten
185g self-raising flour
40g cocoa powder
400g luxury
mincemeat (either shop-bought or home made)
80g sultanas
80g raisins
50g blanched almonds, chopped
100g packet of white chocolate chips
Method:
Before you start the batter, prepare the tin. Take a 20cm diameter cake tin and lightly oil the inside of the tin. Cut a strip of greaseproof (waxed) paper about 3cm longer than the outside of the tin and 5cm taller than the tin. make a fold about 2cm wide in the long side of the paper. Take a pair of sharp scissors and make diagonal cuts all the way along the folded edge, with the cuts about 2cm apart.
Now fit the paper inside the tin with the cut edge along the base. Place the tin on a double sheet of baking parchment and draw around the base of the tin. Cut out two circles of paper and fit these snugly into the base of the tin.
Combine all the cake ingredients in a large mixing bowl and beat together with an electric beater for about 90 seconds or until thoroughly mixed.
Spoon the resultant batter into the prepared tin, then transfer to the centre of an oven pre-heated to 140°C and bake for about 100 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. In all likelihood you will need to cover the cake with a sheet of kitchen foil during the latter half of cooking to prevent the top from browning too much.
When cooked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Decorate as you would any other Christmas cake.
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