Christmas Blender Chocolate Cake

Domino
With this blender chocolate cake recipe, you will have a very simple and quick dessert to prepare for the holiday season. It is so easy to make and decorate that you won't believe its delicious flavor, sweetened with 100% natural cane Domino® Muscovado Sugar. We assure you that you will shine this Christmas!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup Domino® raw sugar
  • 6 eggs, for the cake mixture
  • 1 1/2 cups milk, for the cake mixture
  • 2/3 cups whipping cream, for the cake mixture
  • 3 cups flour, sifted, for the cake mixture
  • 1/2 cups cocoa powder, sifted, for the cake mixture
  • 1 1/2 teaspoons baking powder, sifted, for the cake mixture
  • 1 teaspoon baking soda, sifted, for the cake mixture
  • 2 teaspoons vanilla essence, for the cake mixture
  • 1 tablespoon ginger powder, for the cake mixture
  • 1/2 cups mascarpone cheese, for the topping
  • 3 cups whipping cream, sweetened, for the topping
  • rosemary, for decoration
  • raspberries, for decoration
  • shredded coconut, for decoration
Preparation
1h
40 mins
Low
  • Blend the Domino® Muscovado Sugar along with the eggs, milk, heavy cream, flour, cocoa powder, baking powder, baking soda, vanilla extract, and ground ginger for 4 minutes or until all ingredients are perfectly integrated.
  • Pour the previously blended cake mixture into a greased round mold of 16 centimeters in diameter, with flour and parchment paper at the bottom. Bake at 180 °C for 40 minutes. Remove from the oven and let cool on a rack.
  • Using a mixer, beat the mascarpone cheese and heavy cream for 5 minutes or until it doubles in size. Reserve in the refrigerator.
  • To assemble the cake: Cut the chocolate sponge into three equal parts using a serrated knife, then place one piece as the base and cover with the whipped cream, using a silicone spatula (miserable) to help you. Next, place the second piece of sponge and repeat covering with the whipped cream, continue until all 3 layers of chocolate sponge are placed. Completely cover the cake, using a pastry offset spatula, smooth the cream and remove excess from the sides with a straight cake scraper. You don’t have to make it perfect, as the idea is to still see the sponge cake between the whipped cream.
  • To decorate the Christmas blender chocolate cake, place sprigs of rosemary resembling little trees, intersperse raspberries around the cake, and sprinkle with coconut to taste, simulating a snowfall. Enjoy this very practical Christmas cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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