For the sponge:
375g self-raising flour
50g cocoa powder
330g Siúcra Caster Sugar
4 large eggs
370ml milk250g unsalted butter, melted
200g dark chocolate, melted (70%)
2 tsp vanilla extract
For the buttercream
380g Siúcra Icing Sugar
20g cocoa powder
200g unsalted butter, softened
1tsp vanilla extract
x2 454g packs Siúcra Roll Out Icing
30g Siúcra Icing Sugar
A few drops green food colouring
A few drops red food colouring
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line two deep 20cm round cake tins with non-stick parchment paper.
- For the sponge, in a large bowl, stir together the flour, cocoa powder and Siúcra Caster Sugar. Add the remaining sponge ingredients and whisk until smooth.
- Divide the mixture between the prepared tins and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Allow the cakes to cool fully.
- For the buttercream, beat together the Siúcra Icing Sugar, cocoa powder, butter and vanilla until smooth. The buttercream should have a spreadable consistency; if it is too thick, stir in a few teaspoons of hot water to loosen it.
- To assemble the cake, place the first sponge layer on a cake stand or serving plate. Spread over some of the buttercream and place the next sponge on top. Continue to stack and spread each of the sponges.
- Use a palette knife or offset spatula to spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. Refrigerate the cake for 30 minutes to set.
- Once set, spread over more buttercream to cover any. Allow the cake to sit in the fridge until ready to ice.
- To decorate the cake with Siúcra Roll Out Icing, knead both packets of icing together, until elastic. Roll the icing on a surface dusted with Siúcra Icing Sugar, working quickly to stop it from dying out. Lift the roll out icing and drop it onto the cake.
- Smooth the roll out icing around the top edge first, then stretch and pull the icing around the edges until all the sides are smooth. Use a cake smoother to smooth the rest of the cake.
- Use a sharp knife to trim off the excess roll out icing. Place the excess in a sandwich bag until ready to use.
- For the cake decorations, take some of the excess roll out icing and add a few drops of red food colour. Knead the colour into the icing until the icing is red; add more red until you reach your desired colour.
- Roll the red roll out on a surface dusted with Siúcra Icing Sugar. Use a sharp knife to cut two 5cm strips, long enough to drape over the cake. Using a paint brush and a little water, drape and stick one strip across the centre of the cake. Then place the other strip on top to create a cross shape on the top of the cake.
- To make the bow, cut out four 4cm strips and one 1cm strip. In two of the strips, cut a triangle at the bottom to look like a ribbon.
- Take two 2cm strips and fold them over to make two loops (use a little water to help them stick). Pinch the two loops together.
- Take the 1cm strip and drape it over the centre of the two looks to make it look like the knot of the bow.
- Place the bow in the centre of the cake and secure with a little water.
- For the stars, gake some of the excess white roll out icing and add a few drops of green food colour. Knead the colour into the icing until the icing is green; add more green until you reach your desired colour.
- Roll the green roll out on a surface dusted with icing sugar. Using a small star cutter, stamp out a few stars. Using a little brush of water to secure them to the cake, scatter the stars over the top and sides of the cake.
- Store in a cool dry place and serve on Christmas day.
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