It’s easy to get overwhelmed as we get closer to the holiday crunch time
Keep it simple and stick to the tried and true basics!
Although no one will ever think this double chocolate holiday cake is basic!
You can make beautiful, stunning holiday cakes with no stress by baking the recipes you already know and love
Super moist chocolate cake that is an easy one bowl mix and while it’s baking whip up a two ingredient ganache for the icing and filling
Grab a bag of sliced almonds for the decor and you are almost done!
Quite honestly the hardest part of this entire cake was separating the almonds for the pine cone decor!
Just throw on some Christmas music and relax and have fun with it!
There’s no YouTube video for this particular chocolate cake, but I’ve done one for the White Christmas Cake!
WATCH THE WHITE CHRISTMAS CAKE ON YOUTUBE!
Yield: serves 16ppl
Double Chocolate Holiday Cake
Prep Time
2 hours
Cook Time
30 minutes
Total Time
2 hours 30 minutes
Ingredients
- 1 Recipe One Bowl One Hour Chocolate Cake
- 2x Recipe Chocolate Ganache
- 8oz Sliced Almonds
- Rosemary for decor *optional
Instructions
- Prepare the chocolate cake recipe as per the instructions on that post and bake the batter into 2-8" pans
- While the cake is baking, prepare the ganache recipe
- Pour about ¾ cup of the ganache into a small bowl and refrigerate to set ~ this will be to pipe into the pine cone shapes
- Allow the other ganache portion to set at room temperature, some for the filling and the rest to pour over the cake later.
- Once the cakes are completely cooled, spread about ½ cup of the room temperature ganache in between the layers as the filling, then pour the remaining ganache over the cake for the icing, refrigerate to set
- Place the cold ganache into a pastry bag and pipe small logs onto the top of your cake then arrange the sliced almonds over each log to make a pine cone decoration
- Decorate with rosemary sprigs if desired
Notes
Double chocolate holiday cake can be kept at room temperature for up to 3 days in a cool spot covered loosely
Refrigerate for longer storage up to 1 week wrapped to prevent drying
Can can be frozen for up to 2 months wrapped well to prevent freezer dry8ing, but beware, as the cake will sweat upon thawing
I would like to see a video of lesson on making the pine cones.
Hi Teresa, Here is the white version of this same cake showing how to make the pinecones
This is Genius!!! I’m am making this and including sugared cranberries on top as decor. Thank You for sharing your experience and recipes!!!