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Chocolate Christmas Celebration Cake with Ganache and Toblerone
Chocolate Christmas Celebration Cake with Chocolate Ganache and Toblerone combines a moist chocolate sponge with silky ganache and festive chocolate toppings. It’s a wonderful alternative to a traditional Christmas fruit cake.
Additional Information
- Can this be frozen? Yes. Wrap the undecorated cake tightly in plastic wrap, followed by foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before decorating.
- How long can it be stored, and how? At room temperature in an airtight container: 3 days. In the refrigerator: 5 to 6 days. If refrigerated, let the cake stand at room temperature for about 30 minutes before serving for the best texture.
- Will the coffee flavour be noticeable? It won’t. The coffee simply intensifies the chocolate flavour, making the cake taste richer without
- Can I bake this in two sandwich tins instead of one? Yes. Divide the batter evenly between two greased 20 cm (8 inch) tins and begin checking for doneness after about 20 to 25 minutes.
- Can I make it ahead? Absolutely. Bake the cake one day ahead, wrap it well once cooled, and decorate the following day.
- Can I use instant coffee? Yes. Dissolve 1 tsp instant espresso powder in 100 ml hot water.
- Can I make this for birthdays as well? Definitely. Simply change the decorations to suit the occasion, because the chocolate cake itself is perfect all year round.
Ingredient Substitutions
- Replace buttermilk with 140 ml milk mixed with 1 tbsp lemon juice or white vinegar. Let it stand for 5 minutes before using.
- Use freshly brewed strong coffee instead of espresso powder and water.
- Dark muscovado sugar can replace light muscovado for a deeper caramel flavour.
- Milk chocolate or dark chocolate curls can replace Toblerone.
- Chocolate-coated malt balls from another brand work well instead of Maltesers.
This Cake with Chocolate Ganache and Toblerone proves that Christmas desserts don’t have to include fruit cake. Rich chocolate flavour and a glossy finish make it perfect for celebrations.
Print
Chocolate Christmas Celebration Cake
- Prep Time: 20 minutes
- Cooling Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
Description
This chocolate Christmas celebration cake has become one of my favourite holiday bakes. The coffee quietly deepens the chocolate flavour without making the cake taste like coffee, and the muscovado sugar keeps every slice beautifully soft. Once it’s topped with glossy chocolate ganache, Toblerone shavings, and Maltesers, it looks every bit as festive as it tastes.
Ingredients
- 140 g unsalted butter, plus extra for greasing
- 100 ml vegetable oil
- 140 ml buttermilk, room temperature
- 100 ml hot coffee made with 1 tsp espresso powder
- 2 large eggs, room temperature
- 5 ml – 1 tsp vanilla extract
- 250 g light muscovado sugar
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 10 ml – 2 tsp baking powder
- 50 g cocoa powder
- 1.25 ml – 1/4 tsp salt
For Decorating
- Chocolate ganache
- Toblerone shavings
- Maltesers
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a cake tin with a little unsalted butter and line the base with baking paper. This makes removing the cake much easier later.
- In a small saucepan, gently melt 140 g unsalted butter over low heat.
- Remove from the heat and whisk in 100 ml vegetable oil, 140 ml buttermilk, 100 ml hot coffee made with 1 tsp espresso powder, 2 large eggs, and 1 tsp vanilla extract until smooth.
- In a large mixing bowl, whisk together 250 g light muscovado sugar, 250 g plain flour, 1 tsp bicarbonate of soda, 2 tsp baking powder, 50 g cocoa powder, and 1/4 tsp salt.
- If you notice any lumps in the muscovado sugar, simply rub them between your fingers before mixing. It’s a small step that makes a smoother batter.
- Pour the wet mixture into the dry ingredients.
- Whisk gently until everything is fully combined and the batter is smooth. Don’t overmix once the flour disappears, or the cake may become slightly dense.
- Pour the batter into the prepared cake tin and gently tap the tin on the counter once or twice to release any large air bubbles.
- A 20 cm (8-inch) round cake tin works well for these quantities and helps produce consistent baking results.
- Bake for 25 to 30 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.
- Leave the cake in the tin for about 10 minutes, then carefully transfer it to a wire rack to cool completely before decorating.
- Decorating while it’s still warm will cause the ganache to slide off.
- Spread the cooled cake generously with chocolate ganache, then decorate with Toblerone shavings and Maltesers.
- Add a few festive sprinkles if you’d like an extra holiday touch.
Notes
Prepared, tried, and tested by Preshana
This Chocolate Christmas Celebration Cake with Chocolate Ganache and Toblerone offers a delicious change from traditional holiday cakes. Every slice is rich, moist, and beautifully finished with chocolate.
This Chocolate Christmas Celebration Cake is a wonderful choice for anyone looking to serve something different during the festive season. Its rich chocolate flavour, moist texture, and smooth ganache make every slice feel special, while the Toblerone and Maltesers create a festive finish that’s both beautiful and easy to achieve. It’s simple enough for everyday home bakers and impressive enough to become the centrepiece of any Christmas celebration.
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It looks do decadent and delicious!
Thank you so much. Hope you will enjoy it
You’re welcome and I am! 😊