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For those of you who like to do Christmas a little differently.

Lovely pink and purple poured fondant flavoured with blackcurrant, raspberry and strawberry covering moist Devil's food cake with a layer of decadent ganache in the middle. All wrapped up nicely with royal icing detail and fondant bow or gift label brushed with edible glitter for a little extra festive sparkle.

Click the link below to see the rest of the recipe and assembly instructions.

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It's best to cover these in fondant on the day you're planning to serve them, and like most sponge cakes, are best eaten within a day or two of baking. 

You can also add liqueurs to the ganache for a more adult (boozy!) flavour, try Frangelica, Tia Maria or brandy.

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Chopping chocolate for the ganache

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Because of the size of the baking tin, the top of your cake will be quite uneven and cracked in places, don't worry about it though, once you trim the top off, you've got tasty titbits for "quality control"!

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Devil's Food Cake


1 cup Strong Hot Coffee (brewed or instant)

1 cup Cocoa

225g Unsalted Butter, room temperature

2 2/3 cups Brown Sugar

4 Large Eggs, room temperature

3 1/3 cups Plain Flour

1 1/3 cup Buttermilk

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

1 tsp Salt

1 1/2 tsp Vanilla Extract


  • Preheat oven to 180°C (160°C Fan Assisted)
  • Line a square 10" cake tin with parchment paper
  • Whisk together coffee and cocoa and a small bowl, cover bowl with clingfilm and set aside
  • Sift together flour, bicarb and baking powder, set aside
  • Measure out buttermilk and mix with vanilla extract, set aside
  • In a large bowl, cream together butter, sugar and salt
  • Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg
  • Add 1/3 of the flour mixture to the egg mixture and mix until combined
  • Add 1/2 of the buttermilk and mix until combined
  • Repeat, ending with the last of the flour mixture
  • Add the cocoa and coffee mixture and mix until thoroughly combined
  • Pour into prepared cake tin
  • Bake for 1hr 30mins or until a toothpick inserted comes out clean
  • Allow to cool thoroughly on wire racks before removing from baking tin
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Justs give me a spoon and step away!

Ganache Filling


400g Good Quality Milk or Dark chocolate

400ml Double Cream


  • Finely chop/grate the chocolate and put into a heat resistant bowl
  • Put the cream into a saucepan and heat until just about to boil (bubbles will appear around the edges of the pot)
  • Remove from heat and pour hot cream over the chocolate, using a whisk stir the cream and chocolate together making sure all the chocolate has melted and the mixture is smooth
  • Refrigerate and stir with a fork every now and then so that it's all the same consistency until thick enough to spread (about 3 - 4 hours)
  • Tip: The longer you allow it to cool, the thicker the ganache, cooling it in the fridge speeds up the process but make sure to stir the ganache so that it cools evenly, also, keep an eye on it because it can become too thick for spreading if left too long in the fridge. If that does happen, allow to soften up by leaving at room temperature or using a warm water bath
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10" Square Devil's Foodcake

Prepared Ganache


Sugarpaste Decorations

  • Level the top of the cake
  • Tip: Use a sharp serrated bread knife, wire cake leveler or unflavoured dental floss
  • Tip: When using a wire cake leveler to remove the uneven top, set the wire at the desired height and saw back and forth across the cake, use the same swing motion when using unflavoured dental floss
  • Cut the cake horizontally to divide it into two layers
  • Tip: Use a bread knife, wire cake cutter or unflavoured dental floss
  • Carefully move the top layer to one side
  • Spread the chocolate ganache on one of the layers
  • Carefully place the second layer on the ganache
  • Cover in clingfilm and refrigerate for a couple of hours so that the ganache firms up
  • Using the tip of your knife, mark the top of the sponge where you intend to cut with 4 lines
  • Turn the cake 90 to the right and mark the top again with 4 lines
  • Cut along the one set of lines, turn the cake 90 to the right and cut along the other lines so that you have 25 small squares
  • Put cooling racks on greaseproof paper or trays
  • Prepare the fondant (according to instructions if using a mix, or according to recipe)
  • Arrange the cakes on the cooling racks
  • Pour the fondant over each cake, touching up bare spots with a spatula
  • Leave to set for about 30mins before doing the royal icing detail
  • Prepare the royal icing (according to instructions if using a mix, or according to recipe)
  • Fill a piping bag with the royal icing and attach a plain round or flat tip
  • Pipe a cross over the top of the cakes and optionally a vertical line on each side to make the "ribbon" on the gift
  • While the royal icing is still wet, stick your sugarpaste ribbons, labels or other chosen decorations on top of each cake
  • Leave to set
  • Enjoy!
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Batter ready for baking

Devil's Foodcake Recipe adapted from Food Network

Other Tips:

Instead of a layer of ganache sandwiched between the chocolate sponge, you can also try Nutella, vanilla bean Swiss buttercream or berry jam

Make the ganache up to a week ahead of time or first thing in the morning so that it's firm enough by the time you need it

For a smoother looking fondant coating, cover the mini cakes with a crumb coating of buttercream or ganache glaze

You can also make these in a smaller and cuter petit four size to serve as bite sized Christmas cake yumminess

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Posted on December 5, 2010 and filed under Baked, Sweet.