• FOR THE CAKE
  • 2 cups plain flour
  • 2 cups granulated brown sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3/4 cup cocoa powder
  • 1 tsp coffee
  • 2 eggs
  • 2 tsp vanilla essence
  • 1/2 cup cooking oil
  • 3/4 cup milk
  • 1 3/4 cup boiling water
  • FOR THE ICING
  • 300 g Pascall dark chocolate, chopped (simply get 3x100g Pascall chocolate slabs)
  • 150 g butter, at room temperature
  • 150 g icing sugar, sifted
  • 2 tsp vanilla essence
This an absolutely delicious cake. If you don’t feel like going the traditional route of making a fruit cake this holiday, this right here is a great substitute, especially if you’re a lover of chocolate. The kids will especially love this because of all the sweet treats! I loved how the Pascall Choc Time Max chocolate is easy to use around the cake to give it that final look. As a bonus, the chocs taste absolutely great! I also used Pascall’s chocolate mallow drops as part of the topping. They are mini marshmallows coated in chocolate! All I can say is you have to try it! Chocolate overload… loading!!!

Equipment

  • Mixing bowls
  • Sieve
  • Whisk
  • Teaspoon
  • Baking tins
  • Baking paper
  • Measuring cups
  • Saucepan
  • Chopping board
  • Sharp knife

Instructions

  1. Get your ingredients together. These include;FOR THE CAKE2 cups plain flour
    2 cups granulated brown sugar
    1 tsp salt
    1 tsp baking powder
    1 tsp bicarbonate of soda
    3/4 cup cocoa powder
    1 tsp coffee
    2 eggs
    2 tsp vanilla essence
    1/2 cup cooking oil
    3/4 cup milk
    1 3/4 cup boiling water

    FOR THE ICING

    300 g Pascall dark chocolate, chopped (simply get 3x100g Pascall chocolate slabs)
    150 g butter, at room temperature
    150 g icing sugar, sifted
    2 tsp vanilla essence

  2. Preheat oven to 180 degrees Celsius. Lightly grease and line your baking tins with the baking paper.
  3. Put sugar, coffee and salt into the mixing bowl. Sift flour, baking powder, bicarbonate of soda and cocoa powder into the same bowl.
  4. Give a quick mix with the whisk until a uniform colour is achieved.
  5. Make a well in the middle. Add the eggs, milk, oil and essence. Mix briefly then add the boiling water.
  6. Mix well until combined. (The batter will be runny). Pour the batter evenly between two baking trays. Bake for 25- 30 min or until a skewer or toothpick comes out clean when inserted.
  7. Place cakes on cooling rack and allow to cool. Repeat process and bake 2 more cakes and allow them to cool completely before decorating.
  8. As cakes are cooling prepare the icing. Put some water in a sauce pan and place on stove top. Bring the water to a gentle simmer. Remove lid and keep saucepan on stove.
  9. Put the chopped Pascall dark chocolate into a heatproof bowl. Place the bowl over the open saucepan. Stir until chocolate melts.
  10. Carefully remove from over the saucepan and set aside, allowing it to cool. Stir the melted chocolate occasionally.
  11.  In a separate bowl, beat the butter using an electric hand/stand mixer or a wooden spoon until light and smooth.Add the sifted icing sugar and beat until well incorporated.
  12.  Add the vanilla essence and beat again until blended in. Finally, add the melted chocolate and beat until incorporated and no white streaks show. Your Pascall chocolate  icing is ready!
  13. Now to assemble the cake, place one cake on your cake board, cake stand or plate. Spread some icing on the top. Add the next cake and spread more icing. Repeat process until all the cakes are stacked.
  14. Spread the icing right round the cake. Gently and carefully stick the Pascall Choc Time Max chocolates right round the cake. (The icing will act as the glue.)
  15. Wrap a ribbon round the cake and fill the top of the cake with marshmallows, strawberries and Pascall Mallowdrops. Enjoy!

zimbokitchen-pascall-holiday-cake

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