Chocolate Christmas cake

This the season to “Wow” your family and friends

Stunning dessert and simple decoration. It’s the most magical time of the year, and here’s one that you can make Christmas dessert that resembles Christmas wreath, snowing in cold Winter country or Summer country make it Famous Christmas dessert; Grand finale to your evening dinner with family and friends.

Do you know the secret ingredient that children don’t like to eat? Well, I found that I have a can of beetroot slices at the back of my pantry. Best use it, and its great to add in. For adults, the secret ingredient that they try to omit for fear of putting on weight; double cream. However, both the children and adult love to eat is chocolate. When they ask you what in it just say chocolate cake. Immediately they will be queuing for the cake.

Anyway, I am glad to have found this cake pan design looks like a high Christmas wreath. Making use of this pan which I got it on sale. I have put in all my heart to make this cake with love and giving this Christmas a beautiful simple budget craft ideas – oh so festive and my sisters came over for a visit saw the cake and said aww!! and ooh!!! They say it looks like Christmas wreath and I gave them some. They love it and have it with ice cream. Let’s bake it and surprise your family and friends!!!


100 g dark chocolate, melted
425 g beetroot can, slices
300 g double cream
3 eggs, lightly beaten
2/3 c oil
1 Tsp vanilla extract
2 c plain flour
2 Tsp baking powder
1 Tsp bicarb soda
1/3 c cocoa powder
1 c castor sugar


icing sugar
4 strawberries


Preheat oven 170 degrees C. Grease the pan with cold butter. Puree beetroot in Nutri Bullet with a bit of the beetroot juice about 1/8 c. Then put chocolate in a bowl and place it on top of a pot of water, make sure the water not touching the bowl and no steams can escape, to melt and stir until smooth with spatula.

Sift together flour, baking powder, bicarb soda and cocoa powder in a deep plate, mix well and add to sugar. Next in the mixing bowl combine oil, eggs, double cream and vanilla extract. Beat with a beater for about 5 minutes until combined.

Add the puree beetroot and the remaining juice into the oil mixture, beat together again until well mixed about 2-4 minutes. Now mix in the flour mixture into the oil beetroot mixture. Gently stir to combine until no lump and smooth. The texture should be cake consistency (See Note). Spoon batter into the prepared pan. Bake for 50-60 minutes or until skewer comes out clean.

Switch off oven and leave the cake in the oven for about 35 minutes. Remove from oven and onto rack for further 15 minutes. Flip out onto plate and leave to cool completely; just before serving: dusting icing sugar and decorate with strawberries. Enjoy with strawberries, ice cream, dessert wine, coffee or tea.

Note: Cake consistency is not too dry or wet, when lifting spoon with batter is should plop easily down. Oven temperature may vary. You may need less or more time. If batter brown too fast cover light with lightly grease with oil halfway through. You can cut strawberries or any other fruits of your choices and mix in to the batter. You can frost the cake.