Chocolate Holiday Cake Food

EASY CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
• For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
• Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
• Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
• Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
• For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
• To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
• Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
• Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

DECADENTLY RICH PORT AND CHOCOLATE CHRISTMAS CAKE

Steps:

• You will also need: Brown paper- enough to wrap a double layer around the cake tin.
• Use a pair of scissors to cut up the prunes.
• Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
• Allow to stand for 2 hours, stirring occasionally.
• Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
• When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
• Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
• Place the chopped chocolate, cherries and walnuts into a mixing bowl.
• Add the sifted flours and spices to this bowl and stir lightly to combine.
• Now, chop the butter into smallish pieces and transfer to a small bowl.
• Beat with an electric mixer until the colour of the butter changes to pale yellow.
• Add vanilla and beat for an extra minute.
• Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
• (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
• Add the eggs, one at a time, beating well after each addition.
• Add the butter and egg mixture to the fruit and mix well.
• Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
• (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
• Call in the family and have everyone give the cake a stir while they make a Christmas wish.
• Spoon the batter evenly into the cake tin.
• Run your hand under the tap and then use it to smooth the top of the cake.
• Now, wrap a double thickness of brown paper around the tin and secure it with string.
• Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
• Remove the cake from the oven and, while still hot, pour over the extra port.
• Now, wrap the cake (tin and all) in a thick, clean towel.
• Keep wrapped for at least 24 hours, or until the cake is completely cold.
• Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
• Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
• Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
• Serve small portions as this cake is very, very rich.