If you don’t quite have the time to commit to the chocolate orange truffle puds (Second Bake of Christmas), but want to whip up a delicious treat with a similar festive look, then this is a great alternative.Good one to make with kids, and not too time-consuming. The “pudding” component is a simple mouldable chocolate sponge/ chocolate frosting mix. And children LOVE chocolate. It’s a fact. Any bake that contains the stuff is wolfed down in seconds, without fail. As for the decor – fondant icing in red, green, and white.
Now I couldn’t possibly take full credit for this particular festive creation – the mastermind behind these beauties was my baking partner in crime – Liv. So big thanks to her! Enjoy!
for the cake…
120g unsalted butter
120g caster sugar
100g plain flour
20g cocoa powder
1 tsp vanilla extract
1tsp baking powder
for the frosting…
200g unsalted butter
200g icing sugar, sifted
200g cocoa powder, sifted
for the decoration…
1 pack of white ready-to-roll fondant icing
1/2 pack of red ready-to-roll fondant icing
1/2 pack of green ready-to-roll fondant icing
Water to stick
1/ Preheat oven to 180C.
2/ Mix butter and caster sugar until light in colour. Add eggs, one at a time, followed by the vanilla, and finally the flour, cocoa powder, and baking powder.
3/ Line a cake tin – doesn’t matter too much what size as you’ll be crumbing it later anyway. I used a 20x25cm. Pour in batter and bake for 20-25 minutes or until a skewer comes out clean. Remove from oven and leave to cool completely.
4/ For the frosting, with a hand mixer, whisk together the butter and vanilla extract. Add the icing sugar and cocoa powder a spoon at a time, then whisk for a further 2 to 3 minutes until light and fluffy.
5/ Mix together the cake crumbs and frosting until evenly combined. Mould into bite-size spheres, and place on a lined baking tray. Pop in the fridge to chill for half an hour.
6/ Roll the white fondant to about 2mm in thickness, using a dusting of icing sugar on the surface and rolling pin to prevent it sticking. With a sharp knife, cut out small squiggly shapes. These will be the “sauce” on top of the puds. It doesn’t matter if they are not identical!
7/ Remove cake spheres from the fridge, and place a squiggle on top of each one. Use a drop of water to stick if need be.
8/ Roll out the green fondant, and cut into holly leaf shapes – enough for two per pud. It’s difficult to achieve the exact shape – I found that going for a hexagon or elongated diamond worked pretty well. Roll three little red berries for each pud with the red fondant.
9/ Using a small amount of water, stick two holly leaves, and three red berries on top of each pud. And voila, you’re done!
And check out #CAKE’s bakes of Christmas past:
The Twelve Bakes of Christmas 2015
Chocolate Gingerbread Men
Chocolate Orange Truffle Puds
Snowman Marshmallow Pops
Ginger Nut & Salted Caramel Marbled Millionaire Slice
White Chocolate-Dipped Meringue Santa Hats
Yuletide Rocky Road
Candy Cane Swirl Cupcakes
Salt Dough Tree Decorations
Vanilla Fondant Presents
Cinnamon Star Cookies
The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël