RECIPE: This year, try this divine Christmas cake (which 100% won’t stay a piece) – Be fit

Chocolate cake for Christmas

For 10-12 pieces you will need:

For the Parisian cream:

  • 400 ml cream
  • 200g dark chocolate
  • 70 ml strong coffee

For the dough:

  • 120 grams of flour
  • 80 g edible starch
  • ½ baking powder packet
  • 30 grams of cocoa
  • 7 eggs
  • 150 grams of sugar
  • 40ml oil

For decoration:

  • some eggnog
  • 150g white chocolate
  • 50 grams of butter
  • 100 ml cream
  • 50g dark casing
  • 80 g marzipan
  • 1 teaspoon cocoa


1. Pour the cream into the shrimp and bring to a boil. Set the shrimp aside, add the chocolate chips to the cream and stir until melted. Add the coffee and put the cream in the fridge overnight.

2. Mix the sifted flour with starch, baking powder and cocoa. Beat the eggs with the sugar until fluffy. Add the flour and oil mixture.

3. Line the cake model with parchment paper. Pour in the batter and smooth out. Bake the dough for 40 minutes in an oven preheated to 160 degrees. After baking, let it cool down a bit in the mold, then take it out and wait until it cools down completely.

4. Whip the chocolate cream well. Cut biscuits horizontally into 3 parts. Drizzle two with liqueur and spread with the prepared cream. Fold the biscuit pieces together and spread the whole cake with the remaining cream.

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5. Melt the white chocolate in the cream and butter. Pour over the cake and wait for the icing to dry. Heat a dark couverture, put it in a dressing bag and decorate the cake with it.

6. Knead marzipan with cocoa, roll out, cut out stars and decorate the cake with them.


For 10-12 pieces you will need:

  • 5 eggs
  • 150 g finely ground sugar
  • 1 vanilla sugar
  • 150 grams of flour
  • 30 grams of cocoa
  • 1 teaspoon baking powder
  • 30ml oil
  • Fat and flour for the model

For the cream:

  • 300ml milk
  • 1 vanilla sugar
  • 50 grams of flour
  • 2 egg yolks
  • 200 grams of butter
  • 100 g powdered sugar
  • 50 ml eggnog

For decoration:

  • 200 g marzipan
  • 80 g milk chocolate couverture
  • yellow food coloring

1. Whisk eggs with sugar and vanilla sugar. Carefully add the sifted flour with cocoa and baking powder. Finally, add more oil to the batter. Grease and knead the cake model (diameter 24 cm) and pour in the dough.

2. Bake the dough for 50 minutes in an oven preheated to 160 degrees. After baking let it cool down a bit and then roll it out. Cut the cooled biscuit horizontally into 4 pieces.

3. Make a thick cream from the milk, vanilla sugar and flour. Simmer for 5 minutes, then set the shrimp aside. Add the egg yolks, stirring constantly to cool the cream. Cream the butter with the powdered sugar. Gradually add the starch cream, whisk and season with liqueur.

4. Fold in all the dough pieces together with the prepared cream. Then spread the whole cake with a thin layer of whipped cream and wait for it to harden. Roll out the marzipan on a work surface sprinkled with icing sugar and line the cake with it. Cut off the excess parts. Melt a milk couverture over a hot water bath, pour over the cake and leave to set. Cut snowflakes out of the remaining marzipan.

A notice: Color what is left of the marzipan with yellow food coloring, cut out stars and decorate the cake with them.



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