I know, Christmas is so close! I guess you could say it’s a bit late to be posting a recipe for the holiday but I say you can never be to late for chocolate.
So it’s been pretty quiet around here recently, hasn’t it?
The thing is, I’ve sort of been taking a bit of a mindful step away from all things internet and social media related over the past few weeks so I could focus on real life things like family, Christmas shopping, side projects, and plans for next year. What have you guys been up to?
I honestly have no idea what to expect of next year for me after this one has been such a whirlwind for my family, but I’m excited for it. What I can expect, is that you’re all going to love this recipe!
It became a tradition in my house to have homemade “ding-dongs” or however you want to refer to these chocolate-coated, cream filled cakes. Regardless of what you call them, they are an all-time favorite around here and something no holiday should be without. (P.S. they’re great for New Year’s too)
So there are two ways of making them into festive shapes and I’ve done both many time in the past and I’d say they both have their pros and cons. One way is to bake a simple sheet cake and use shaped cookie cutters to cut them, the other option is to use a Christmas tree mold and simply bake them in the shapes already.
The first is a bit simpler, but you’ll end up with more waste. However, you can use the scraps to make cake truffles so that’s not a problem. The second route is great because you get more cakes out of it and the end results are usually a little more precise, however doing them individually means they take a little bit longer. So the choice is completely yours and either way you’ll have a treat that is sure to please every chocoholic in your life.
I hope you all have the best weekend and Christmas ever. Merry Christmas!!!!!!!!!!!!!
Dark Chocolate Coated Christmas Tree Cakes
There's nothing better than a good cake...unless it's covered in chocolate!!! These treats are perfect for the holidays.
- 1 cup sugar
- 1/4 cup 1/2 stick vegan "butter", softened
- 1/4 cup organic vegetable oil
- 1 1/2 cups almond milk
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 3 cups powdered sugar
- 1/2 cup 1 stick vegan "butter" (can replace with organic vegetable shortening or coconut oil)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons almond milk
- 16 oz. or 500g dairy free semi-sweet dark chocolate
- 2 tablespoons coconut oil
Preheat oven to 350° F (180° C) and combine butter and sugar in large mixing bowl and beat until smooth. Add the oil and beat in milk, lemon, salt, vanilla, and baking powder. Last add flour and stir until smooth.
For this recipe you can use either a silicone Christmas tree mold or simply bake the cake in a 13x9 inch pan. (Alternatively you can use silicone or regular cupcake pans and simply do little round cakes.)
If using silicone pans, pour batter into cavities and fill about 3/4 of the way full. If using a large pan, pour batter into pan and smooth with spatula.
Bake for 22-25 minutes for silicone pan or 25 - 35 min for 13x9 pan. Bake until a toothpick comes out clean. Remove from oven and allow to cool.
Beat "butter" in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Add a little more milk if needed for a smoother consistency.
When cakes are cooled, cut them lengthwise down the center and spread the filling on one half. Place second half on top and press down slightly. .Repeat for all of the cakes and place on a silicone or parchment lined pan and place in freezer to chill.]. (For 13x9 pan, place a large tray or cutting board onto top of pan and invert to remove pan. Use a long serrated edge knife to cut the cake and carefully lift top half onto a separate tray and spread filling onto the entire cake. Return the top of cake. Chill cake for about 20 minutes in the fridge then use whatever shaped cookie cutter you'd like to cut the cake into small cakes. Then place on a silicone or parchment lined pan and place in freezer to chill)
Melt chocolate and 2 tablespoons of coconut oil in a double-boiler and. Dip each cake in chocolate, flip, and use a spatula to coat all sides. Lift out with a fork and place on a wire rack set over a parchment lined tray. Repeat until all cakes are coated. Allow chocolate to set before serving.