Chocolate Christmas Tree Cakes
I wanted a fun and easy holiday baking recipe that I could do with Rowan this year. And something we all could enjoy, I love Christmas cookies but I also enjoy cake. Why not combine icing and moist cake to make Chocolate Christmas Tree Cakes!
You can add cake pop sticks or even candy cane sticks to the bottoms and make them into cake pops, but I find those hard to store for a couple of days.
The cake recipe itself is super simple. It’s a basic chocolate cake all mixed together in one bowl.
Because it is so easy, it’s a brilliant recipe to get the kids involved in making. You could even make it the day before and then decorate the next day if you are short on time.
Have fun making these and most importantly eating them with a good cup of coffee! Be sure to check out my brownie recipe!
Decorating the Christmas Tree Chocolate Cake Pops
Once the cake is cooked and cooled you need to cut it into 8 triangles and then decorate the top. The keynote here is to let the cake cool completely otherwise the icing will slide around. And if you want a cheating method to the icing, pick up the icing tubes! I think this would also be easier to do with kids, with less mess and more precision.
Chocolate Christmas Tree Cakes
Have some fun with festive baking and make these Christmas Tree Chocolate Cake Pops. They are really easy to make and the kids will absolutely love decorating them!
Ingredients
Chocolate Cake
- Cooking Spray
- 1 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs, room temp
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 2 tsp vanilla extract
Icing
- Food colouring
- Water
- 2 cups icing sugar, sifted
- Sprinkles, candies for decorating
Instructions
-
Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
-
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
-
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute.
-
Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be a thin consistency.)
-
Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle.
-
Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
-
Remove the parchment. Cut each cake into 8 slices, and stick a cake pop stick or candy cane into the bottom if desired.
-
Mix the food colouring and icing sugar with enough water to make an icing that is a bit runny, but still quite stiff. Try drizzling a bit on a spare piece of paper; you want it to stay in strips, not run all over the place.
-
Spoon some icing over each cake wedge (you can cover it completely or drizzle lines across them in a tree shape). Decorate with sprinkles, Smarties, M&M, whatever your heart desires and then lift onto a wire rack and leave to set completely (this will take a few hours).
And if you try this recipe please do let me know what you think. Or tag me in a picture on Instagram using the hashtag #alwcrecipe. I love seeing all your pictures!
