North Pole Christmas cake
Item 1 of 1
- 12
- 3 hours 30 minutes
The ultimate Christmas cake for chocolate fans and kids alike, Colin McGurran combines several baking favourites into one ultimate cake. An imaginative take on a yule log, red velvet cake is rolled with a white chocolate cream cheese filling, coated in a thick layer of chocolate buttercream, and decorated with marshmallow snowmen and butternut squash stars.
First published in 2015
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Ingredients
Metric
Imperial
Crispy squash stars
- 1/2 butternut squash, skinny half
- 30ml of vegetable oil
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp caster sugar
- 1/4 tsp salt
Red sponge
- 140g of plain flour
- 1/2 tsp bicarbonate of soda
- 10g of cocoa powder
- 1 pinch of salt
- 125ml of buttermilk
- 1 tsp vanilla essence, or extract
- 1 tsp white wine vinegar
- 120g of unsalted butter, softened
- 150g of caster sugar
- 1 large egg
- 3 tbsp of red food colouring
Filling
- 250g of low fat cream cheese
- 100g of white chocolate, melted
- 50g of unsalted butter, very soft
- 50g of icing sugar, sifted, plus extra for dusting
Chocolate topping
- 150g of butter
- 40g of icing sugar, plus extra for dusting
- 180g of dark chocolate, melted
Snowmen
- 9 marshmallows
- 3 pretzels
- 15g of chocolate chips
- 1 fruit winders, red
- 1 candy cane
- 50g of redcurrants
SAVE RECIPE
Equipment
- Food mixer
- Star cutter
- Toothpicks
- Palette knife
- 32cm x 23cm x 2cm baking tin
Method
1
Start by making the crispy squash stars - you can do this a day ahead. Preheat the oven to 205˚C/gas mark 6
2
Remove the stem from the skinny end of the squash and peel off the skin
- 1/2 butternut squash, skinny half
3
Using a sharp knife, slice the skinny half of the squash as thinly as possible into rounds
4
Pile up the rounds into stacks of 3 and push through a star cutter to make 3 stars. Repeat until all of the squash rounds have been cut
5
In a large bowl, combine the squash stars with the vegetable oil. Toss until evenly coated, taking care not to break the stars
- 30ml of vegetable oil
6
Lay the stars out evenly onto 2 large baking trays lined with parchment paper, making sure they do not overlap
7
Place into the oven for 20-35 minutes until the stars crisp up but remain bright orange
8
Remove from the oven and allow to cool for at least 10 minutes before checking if they are crispy enough. If not, return to the oven for 5-10 minutes before checking again
9
Combine the cinnamon, nutmeg, sugar and salt in a small bowl and stir to combine
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp caster sugar
- 1/4 tsp salt
10
While the stars are still warm, sprinkle with the spiced sugar mix and store in an airtight container until ready to use
11
Preheat the oven to 180°C/gas mark 4. Line a baking tin with parchment paper
12
Sift the flour, cocoa powder, bicarbonate of soda and salt together into a large mixing bowl
- 140g of plain flour
- 1/2 tsp bicarbonate of soda
- 1 pinch of salt
- 10g of cocoa powder
13
In a jug, mix together the buttermilk, vanilla extract and white wine vinegar
- 125ml of buttermilk
- 1 tsp vanilla essence, or extract
- 1 tsp white wine vinegar
14
Using an electric mixer with a paddle attachment or a hand-held electric whisk, cream the butter and sugar together until light and fluffy. Add the egg and mix well
- 120g of unsalted butter, softened
- 150g of caster sugar
- 1 large egg
15
With the mixer or whisk on a slow speed, gradually add the dry ingredients and buttermilk mixture, alternating between the 2, to the creamed butter and sugar
16
Add the food colouring to the batter, making sure the colouring is evenly mixed throughout
- 3 tbsp of red food colouring
17
Spoon the batter into the prepared tin and spread out to the edges. Bake for approximately 25 minutes or until the sponge is set on the top and springs back when lightly touched
18
Remove the sponge from the oven and cover with a damp tea towel. Leave the sponge to cool
19
Meanwhile, prepare the filling. Using an electric mixer with the paddle attachment or a hand-held electric whisk, beat the cream cheese until smooth
- 250g of low fat cream cheese
20
With the mixer or whisk on a medium speed, pour in the melted white chocolate, mixing until well incorporated
- 100g of white chocolate, melted
21
Mix in the butter followed by the icing sugar, beating until the filling is smooth and fluffy
- 50g of unsalted butter, very soft
- 50g of icing sugar, sifted, plus extra for dusting
22
Dust a clean tea towel - you could also use parchment paper for this process - with icing sugar. Loosen the edges of the cake and invert the sponge onto the tea towel
23
Starting at one of the shorter sides, roll up the sponge and tea towel together
24
Allow to cool completely on a wire rack, seam-side down, for 10-15 minutes. Once cooled, gently unroll the sponge and carefully peel the tea towel away from the sponge
25
Spread the filling over the inside of the sponge roll. Re-roll the sponge, this time without the tea towel. Set aside while you prepare the topping
26
For the topping, beat the butter and icing sugar together and fold in the melted chocolate. Set aside until cool enough to spread
- 150g of butter
- 40g of icing sugar, plus extra for dusting
- 180g of dark chocolate, melted
27
Using a palette knife, spread the topping over the rolled cake until evenly covered. Place in the fridge to set while you prepare the other decorations
28
To make a snowman, use a toothpick to join together 2 marshmallows. Use a second toothpick to link a third marshmallow, leaving some toothpick exposed at the base to stick into the cake
- 3 marshmallows
29
Snap each pretzel in half and stick the pointy ends into the middle marshmallow to make arms. Use whole and broken up chocolate chips for the hat and eyes
- 5g of chocolate chips
- 1 pretzel
30
Use pieces of the fruit winders to make a scarf for the snowman. Repeat this process to make more snowmen
- 1 fruit winders, red
- 9 marshmallows
- 3 pretzels
- 10g of chocolate chips
31
Remove the cake from the fridge and place onto a serving platter. Arrange the snowmen on top and stick the candy cane into the middle of the cake to make the North Pole
- 1 candy cane
32
Finish with a scattering of crispy squash stars and redcurrants. Dust with icing sugar and serve
- 50g of redcurrants
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