Chocolate Cake For Christmas
Chocolate Christmas cake is a staple in many households throughout the holidays. This decadent cake is a great choice for parties and celebrations.
This delicious cake is perfect for your holiday table. It’s a celebration cake that the whole family will love.
What Type Of Cake Is Traditionally Eaten At Christmas Time?
Traditional cakes eaten at Christmas will depend a lot not only on your family traditions but also on your cultural heritage. Different cultures have different traditional cakes. Here in the States, pretty much anything goes. So, if you’re going to make a particular cake every year, make it this one. You’ll definitely want this on your table each year.
How Far Ahead Can You Make A Chocolate Christmas Cake?
You can make this about 3 to 4 days in advance. Just keep it in the fridge and wrap it well so it doesn’t dry out. Make sure you wait until the last minute to put the filling and frosting on, or the cake will get soggy.
How To Decorate Chocolate Christmas Cake
This was being served to others, which is why you see the Christmas sprinkles on here. If I were serving this to my family, I would use nuts, and maybe some rosemary sprigs to make it look festive.
What Can I Add To This Chocolate Christmas Cake?
There are a few things you can add to the batter or as a layer with the filling if you want to add new flavors.
- Raisins
- Chopped nuts
- Orange zest
- Orange extract
- Ground nutmeg
- Currants
- Chocolate chips
- Ground cinnamon
About The Ingredients
For The Cake
Oil – Any light-flavored oil will work here.
Boiled beets – Add nothing else. This is just cooked and blended beets.
Unsweetened cocoa powder – You can use any type you like as long as it’s unsweetened. Other options are carob powder or cacao powder.
Whole wheat flour – If you want a lighter overall texture, use white whole wheat flour. But regular whole wheat flour works fine.
Almond flour – This is the blanched almonds that are fine ground. This is not almond meal or home-ground almonds. You don’t want the almond skins in this.
Granular sweetener – You can use any type you like. Try Sucanat, coconut sugar, date sugar, or even monk fruit.
Baking powder – Make sure it’s fresh.
Baking soda
Eggs – Room temperature eggs work best.
Vanilla – Use pure vanilla extract. Not vanilla flavoring.
Milk – You can use regular milk or non-dairy. It’s up to you.
For The Cream Filling
Yogurt – Use plain yogurt. You can use Greek or regular. Even non-dairy yogurt will work as long as it’s plain and unsweetened.
Cream – This is heavy whipping cream in liquid form.
Unsweetened cocoa powder – You can use any type you like as long as it’s unsweetened. Other options are carob powder or cacao powder.
Granular sweetener – You can use any type you like. Try Sucanat, coconut sugar, date sugar, or even monk fruit.
Christmas sprinkles or chopped nuts – Use whatever you want to use for toppings.
How To Make Chocolate Christmas Cake
Preheat oven to 350F.
Gather and measure your ingredients.
Make puree from boiled beets and add to a cup.
Add all the dry ingredients to a large bowl. Whisk together well. Use a spatula, wooden spoon, electric mixer, or whatever you want to use to mix this. If you use an electric or stand mixer, keep the speed on low to medium speed to avoid splattering batter everywhere.
Add eggs and liquid ingredients to the dry ingredients and whisk well.
Divide the dough into two 8-inch pans. Bake 350F for 35 minutes.
Let the cake cool on a cooling rack in the pan.
For the cream filling, whip the cream and add the remaining ingredients.
Assemble the cake. Spread with cream and add sprinkles or chopped nuts.
Storage
Store this in the fridge for up to 3 days. Wrap it well with plastic wrap.
Freezing
You can freeze the cake by itself without the filling. But once the filling is on, I don’t recommend filling it.
More Holiday Cake Recipes
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Chocolate Christmas Cake Recipe Card
Chocolate Christmas Cake Recipe
Equipment
- 1 8-inch cake pan
Ingredients
For The Cake
- ½ cup oil
- 1¼ cup boiled beets
- 2 tbsp. unsweetened cocoa powder
- 2 cups whole wheat flour
- ¼ cup almond flour
- ½ cup granular sweetener (Sucanat, monk fruit, coconut sugar, whatever you prefer)
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 2 large eggs
- 1 tsp. pure vanilla extract
- 3 tbsp. milk (or more as needed)
For The Cream Filling
- ½ cup plain yogurt
- 1 cup cream
- 1 tbsp. unsweetened cocoa powder
- ¼ cup granular sweetener
- sprinkles for chopped nuts for decorating
Instructions
- Preheat oven to 350F.
- Gather and measure your ingredients.
- Make puree from boiled beets and add to a cup.
- Add all the dry ingredients to a mixing bowl. Whisk together well.
- Add eggs and liquid ingredients to the dry ingredients and whisk well.
- Divide the dough into two 8-inch pans. Bake for 35 minutes.
- Let the cake cool on a rack in the pan.
- For the cream filling, whip the cream and add the remaining ingredients.
- Assemble the cake. Spread with cream and add sprinkles or chopped nuts.
