Christmas wouldn’t be Christmas without a traditional Royal iced fruit cake but the small weirdos in my house refuse to eat either fruit cake or Christmas pudding. Naturally this was a perfect excuse to make a substitute cake, especially as I was itching to make a fully spherical cake with the hemispherical tin. A little browsing on the Lakeland website suggested the obvious design in the circumstances, a chocolate Christmas pudding.
As with the Angry Bird I used a recipe designed for a conventionally shaped tin, in this case a 3 egg teatime chocolate cake mix. I did one half at a time, I’d like to say this was to properly test the temperature and baking time but actually I only have one tin.
The first cake was not a total success. I knew not to use fan assist as I really didn’t want it to dome but I experimented with bottom heat only at 150deg. An hour later and the top wasn’t even close to cooked, the tin had rolled slightly sideways and the oven was a mess of overflowing cake mix. I added top heat and after another 30 minutes or so it got there. Luckily it rose sufficiently that the lost cake mix was not a problem and the cake release spray did its stuff like actual magic. After cleaning up the oven it was onto round 2, this time with top and bottom heat from the start. It looked done and passed the skewer test after about 1h 15m and had risen spectacularly (but evenly).
I sliced it flush with the tin and decided another 10 minutes was necessary.
The decoration was simple but effective. The cake was sandwiched together with chocolate buttercream and then covered in a crumb coat of softer buttercream. To cover I used 2 packs of Renshaw’s chocolate flavoured fondant icing. It’s not easy to cover a spherical cake evenly but I was eventually happy with it. The decoration was finished off with a “splat” of white fondant icing and some holly leaves and berries. Voila.
Note to self: don’t order a Yule log this year.