Wedgewood Macalette Christmas Cake

Pre heat oven to 180⁰C. 

Mix the wet ingredients together in a bowl. Mix the dry ingredients separately in another bowl. Join them together and mix well to ensure no lumps are left in the mixture. The mixture should be gloriously dark and shiny. 

Grease a 20cm wide / 10cm deep oven-proof bowl. At the base of the bowl place a little circle of baking paper to stop the base from sticking (roughly a 5cm circle) Pour the chocolate cake mixture into the bowl and bake for 1 hour in the oven (check with a skewer that it has no mixture sticking to it when inserted into the cake), then remove from the oven. Allow the cake to cool completely, preferably overnight. 

 For the ganache and filling

1kg dark chocolate, roughly chopped 

500g cream 

150g black cherry jam

4 x packs of Wedgewood White Chocolate Peppermint and Sea Salt Macalettes to garnish (check on our website or find them at the Wedgewood Emporium in the Midlands, or at our Hyde Park Joburg Pop up and our Farm Shop) If you can’t find them for this year’s cake use an alternative ball.

Heat the cream in a saucepan until it's just about to boil, remove from the heat and stir in the chopped dark chocolate. Stir until the mix is smooth. Ensure no lumps are visible and set aside to cool completely. Once the ganache has cooled, remove the chocolate cake from the bowl by loosening the edges with a palette knife and then cut the sphere horizontally into 4 layers, as straight as you can. 

Spread the chocolate ganache generously between each layer intermittently with the black cherry jam, then sandwich the layers back together. Spread the remaining chocolate ganache over the cake. Be generous! 

Arrange the Macalettes over your Christmas cake. Starting from the top of the cake, work down, ensuring the whole cake is covered. Make it look gorgeous! Now place it in the fridge to chill and enjoy the remaining Macalettes with a cup of coffee. You deserve it!

Melted Chocolate Topping

Just when you thought it couldn’t get any better…

Melt 300g of dark chocolate to a pourable consistency. Stir well to ensure there are absolutely no lumps visible. Gently pour the melted chocolate over the decorate cake, just to cover the top, with some chocolate cascading down the sides to the middle of the decorated cake. Garnish with holly, a sprig of mistletoe, or some red Christmassy berries! 

With love from the Wedgewood Team x