Christmas cakes in vanilla, mocha and chocolate flavour, decorated with chocolate Christmas trees.
Christmas Cakes with Hazelnut Crunch
Prep Time:
30 minutes
Total Time:
30 minutes
Vanilla, mocha and chocolate Christmas cakes with hazelnut crunch.
Ingredients
- 1 Batch of Vanilla Sponge Cake
- 1 Batch of Mocha Sponge Cake
- 1 Batch of Chocolate Sponge Cake
- Small amount of Simple Syrup
- 1 Batch of Chocolate Whipped Cream
Vanilla Whipped Cream
- 400 grams of Whipping Cream
- 1 teaspoon Vanilla Extract
Mocha Whipped Cream
- 400 grams of Whipping Cream
- 40 grams of Sugar
- 2 teaspoons of Mocha Extract
Decoration
- 50 grams of White Chocolate
- 50 grams of Milk Chocolate
- 50 grams of Dark Chocolate
- 300 grams of Hazelnut Crunch
Instructions
- Place the template onto a cutting board and cover it with a sheet of acetate.
- Melt the chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat each colour of chocolate separately until it has melted completely.
- Using a toothpick or piping bag, trace the design with each of the chocolate colours.
- Refrigerate until set, about 30 minutes.
- Cut each cake roll into four rectangles (23 cm by 8 cm).
- Whip up each kind of whipped cream.
- Stick cake layer to the cake board using some whipped cream.
- Brush with some simple syrup.
- Cover with a layer of whipped cream.
- Add another cake layer and repeat the previous two steps until you've used all four cake layers of each cake.
- Cover each cake with whipped cream.
- Press hazelnut crunch onto the sides of the cakes.
- Pipe whipped cream on top and add the Christmas tree chocolates.