This week we are featuring this rich, festive and decadent Edible wreath
The recipe is here:
Alexandrina Chocolate Bundt Dessert Wreath
Christmas with Alexandrina - Edible Wreath Series
Grab a glass of Alexandrina Milk to wash down this chocolate cake on Christmas Eve!
ALEXANDRINA CHOCOLATE BUNDT DESSERT WREATH
on the day, you will need 20 minutes preparation time, total cooking time 35-40 minutes
8 -10 servings
for the cake
1/2 cup butter, to be melted
1/3 cup cocoa powder
1 t of salt
1 cup water
2 cups of self raising flour
1 3/4 cup of sugar
1 t vanilla extract
or the glaze
1/2 cup Alexandrina Pure Jersey Cream
1 1/2 Tbsp sugar
120 g chocolate, finally chopped
1 1/2 Tbsp honey
1 x tub of Christmas Sprinkles Mix (available in green, red, white)
Alexandrina Pure Jersey Cream for serving
heat oven to 180 C, grease your bundt pan, set aside
in a saucepan, combine butter, cocoa powder, salt and water and place over low heat
cook stirring until melted and combined, then remove from the heat and set aside
in a mixing bowl, whisk together flour and sugar, add the melted butter mixture slowly until blended together
the mixture will be thick, but add the eggs, one at a time, whisking until blended
mix in the crème fraîche, and add the vanilla extract
scrape the batter into the prepared pan and bake for 35-40 minutes
allow the cake to cool in a pan for 30 minutes
invert the cake onto a rack, and let the cake cool completely
while the cake is cooling, making the icing
place the cream, sugar, chocolate and honey in a small pan over low heat, stir until combined
set up a tray to catch the drips of the glaze
drizzle the icing over the cake, allowing the icing to drop down the sides
once dry, decorate with Christmas Sprinkles mix
serve with a dollop of Pure Jersey Cream - it's Christmas!
CALCIUM HERO OF THE DISH | Alexandrina Crème Fraîche. Alexandrina's Crème Fraîche is a naturally matured, thickened soured cream using culture. It has a light and lemony taste, and goes well with both savoury and sweet foods as a condiment. Crème Fraîche is made by adding a culture (special bacteria) to and fermenting our fresh Pure Jersey Cream. It has a subtle tangy, slightly nutty flavour and rich, velvety texture. 30 % minimum fat | available in 500 ml tub.
Looking for Alexandrina Products? | To find a list of our supportive South Australian stockists visit --> Stockists
Top Tip | When selecting the 120 g chocolate, for the glaze we love to use Haigh's Chocolates Dark Peppermint Pastilles, it gives a lovely cool taste of peppermint and a touch of elegance when serving this to guests.
Foodie Fact | Allow this cake to cool, and once you ave have removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake, and inverse the pan to release.
Looking for a Gift Idea? | Try the Chocolate Bundt Dessert Cake in the Jar – but for this recipe you will need two jars! In the first jar, place flour in the bottom of the jar, add, cocoa, next add sugar, screw the lid on top. In the second jar, place sugar, add chocolate. Attach a gift card to both jars with the following instructions (copy the text from this blog) You’ll also need to remind the gift recipient what they’ll need to get to finish the recipe (we might create a special Alexandrina Chocolate Bundt Dessert Cake printable for this soon!) Or sometimes a basket with all of the ingredients could also be a lovely gift.
Looking for another Gift Idea? | Head to the store, and buy an inexpensive Festive Plastic Plate, makes ure it’s the same diameter at your bundt pan. Go ahead and make this cake. Once it is decorated and ready to gift, place the cake on your inexpensive Festive Plastic Plate and use an enormous piece of Christmas Cellophane and some beautiful ribbons to secure the cellophane in place. In a typical hot Australia summer – make sure you refrigerate the gift until the last minute, and then gift this to your family, friend or a neighbour.
Find more Alexandrina Recipes here | Alexandrina Curd’s & Whey blog
Our Cook - Along - Together Challenge this Spring (yes next week summer begins) continues with vigour, with the digital team from Alexandrina Cheese Company
You are welcome to tune in to our LIVESTREAM on Wednesday to hear about how this #challenge is going to work.
Our 7th Christmas Recipe of the series is this delicious Alexandrina Chocolate Bundt Dessert Wreath
The link to our Christmas with Alexandrina - Edible Wreath Series is available here ---> Christmas with Alexandrina - Edible Wreath Series
The link to our Alexandrina Cheese Guide is available here --> Alexandrina Cheese Guide
We are keen for you to post your cooking photographs either on facebook or instagram, using our new hashtags.
Each week the second hashtag will change, stay tuned!
First published sometime during the early 2000’s – Cooking with Rebekah, and commonly Rebekah handed out little recipes from the Alexandrina Cheese stall at the farmers market.
This blog is not sponsored, we exclusively partner with Alexandrina Cheese Company Pty Ltd.