Chocolate Fudge Yule Cake
This is a yule yog, Intensofied!
Serves
8 – 12
Preparation time:
20 minutes
Baking time:
30 -35 minutes
You’ll need:
Intenso Chocolate sponge:
6 large eggs
520g caster sugar
1 tbsp vanilla bean paste
300g self-raising flour
150g cocoa powder
2 tsp baking powder
1/2 tsp salt
300ml Arctic Coffee Intenso
200g melted unsalted butter
Chocolate fudge buttercream:
350g soft unsalted butter
225g dark chocolate, melted
70g cocoa powder
500g icing sugar
1 tbsp vanilla bean extract
30ml Arctic Coffee Intenso
2 tbsp golden syrup
What to do:
Step 1
Preheat the oven to 160c and line 4×6-inch cake tins with parchment paper. Whip the eggs, sugar and vanilla bean paste until very pale and doubled in volume. In a separate bowl, sift together the dry ingredients. Fold in half of the dry ingredients to the egg mixture, followed by half of the Arctic Coffee Intenso. Repeat this until the ingredients are combined and finish by folding in the butter.
Step 2
Transfer equally to the tins and bake for 30-35 minutes.
Step 3
Whilst the cakes are baking, make the buttercream. In the bowl of a stand mixer, whip the butter and melted chocolate until very light and fluffy, about 10 minutes. Sift the icing sugar and cocoa powder into the bowl and beat on low speed until just combined, then whip for 10 minutes. Once light, add the vanilla bean extract, Arctic Coffee Intenso and golden syrup and combine.
Step 4
Once the cakes are ready and cooled, level the cakes. Dab a small amount of buttercream onto a cake board and place the first layer of cake onto the board. Spread a layer of buttercream over the cake and add the next layer, repeating until stacked.
Step 5
Transfer the remaining buttercream into a piping bag with a star nozzle and pipe vertically up the whole side of the cake, making rosettes at different points along the
cake to create a wood grain effect.
Step 6
Top with your Christmas trees and any other decorations and dust with icing sugar. Slice, serve and enjoy!
More Recipes
