Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Winter Forest - Spiced Chocolate Cake with White Chocolate Cream - photo 1
← Recipes

Winter Forest - Spiced Chocolate Cake with White Chocolate Cream

Cakes and Bakes Desserts Christmas Eve Dinner 200 min Medium 14 wyświetleń ~69.66 PLN - (0)
Rate:
(0)

Description

This cake is the essence of holiday magic captured in an elegant form. Deeply chocolatey, moist spiced cake, fragrant with cinnamon, cloves, and ginger, evokes the warmest memories of winter evenings. Each bite is a perfect balance between intense cocoa and the sweetness of brown sugar. The layers of cake are filled with a velvety, delicate cream made from cream cheese and melted white chocolate, which perfectly balances the bold flavor of the cake with its subtlety. Visually, the cake is a true work of art – white, like a snow-covered landscape, decorated with sprigs of fresh rosemary resembling Christmas trees and bright red cranberry balls that look like forest fruits. The entire creation dusted with powdered sugar creates the illusion of freshly fallen snow. Perfect as the centerpiece of the holiday table, it will delight both in taste and appearance.

Składniki (19)

Servings:
12
  • Mąka pszenna tortowa typ 450 300 g
  • Bitter cocoa 60 g
  • Demerara brown sugar 250 g
  • Eggs 3 szt.
  • Rapeseed oil 150 g
  • Buttermilk 250 g
  • Hot coffee 200 ml
  • Baking powder 10 g
  • Baking soda 5 g
  • White chocolate 200 g
  • Serek śmietankowy typu philadelphia 500 g
  • Butter 150 g
  • Powdered sugar 100 g
  • Vanilla extract 5 g
  • Fresh rosemary 30 g
  • Fresh cranberry 50 g
  • 🌿 Przyprawy
  • Gingerbread spice 10 łyżeczek
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for dusting 15 g
💰 Szacowany koszt dania: ~69.66 PLN (5.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of gingerbread dough

1

Preheat the oven to 175°C with the top and bottom heat function. Prepare two round cake pans with a diameter of 20-22 cm. Line the bottom of each with parchment paper, and lightly grease the sides with butter and dust with flour. Set aside.

Using two identical pans will ensure that the cake bakes evenly and faster, and you will avoid cutting a hot layer. If you only have one pan, bake the cake in one go, extending the baking time to about 50-60 minutes, and then, after cooling, cut it into two layers.
2

In a large bowl, place a fine-mesh sieve. Sift all the dry ingredients through it: all-purpose flour, cocoa powder, baking powder, baking soda, gingerbread spice, and salt. Then add brown sugar and mix everything thoroughly with a large whisk or spoon to ensure the ingredients are evenly distributed. Aerating the ingredients by sifting is key to the fluffiness of the cake.

Ingredients: Mąka pszenna tortowa typ 450, Bitter cocoa, Baking powder, Baking soda, Gingerbread spice, Salt, Demerara brown sugar
Use a large bowl to avoid mess while mixing. Thoroughly mixing the dry ingredients prevents lumps of baking powder in the finished cake.
3

In a second, smaller bowl, combine the wet ingredients. Crack the eggs, pour in the buttermilk and canola oil. Using a whisk, beat the ingredients just until they come together into a uniform, smooth mixture. Do not whisk them for too long.

Ingredients: Eggs, Buttermilk, Rapeseed oil
It is important for the buttermilk and eggs to be at room temperature. Take them out of the fridge about 30-60 minutes before you start working. This way, the ingredients will combine more easily, and the dough will have a better structure.
4

Pour the wet ingredients into the bowl with the dry ingredients. Mix everything with a spatula or whisk very briefly, just until the ingredients are combined. At this stage, the batter will be very thick. Then, very slowly, pour in the hot coffee in a thin stream, while gently mixing the batter with a spatula. Mix only until you achieve a uniform, fairly runny consistency. The finished batter will be liquid - this is normal.

Ingredients: Hot coffee
The most common mistake is mixing the dough too long after adding the flour, which activates the gluten and makes the dough tough and chewy. Mix as minimally as possible. Hot coffee will 'brew' the cocoa, bringing out its maximum flavor and aroma.
5

Divide the prepared liquid batter evenly between the two previously prepared cake pans. Place both pans in the preheated oven and bake for about 35-40 minutes. To check if the cake is done, insert a wooden skewer (e.g., for kebabs) into the center. If it comes out dry, without any raw batter sticking to it, the layers are baked. Remove them from the oven and let them sit in the pans for 15 minutes, then gently transfer to a wire rack to cool completely.

Do not open the oven for the first 25 minutes of baking, so the cake does not collapse. It is absolutely crucial to let the layers cool completely before applying the cream; otherwise, the cream will melt and run off.

Preparation of white chocolate cream

6

While the cake is cooling, prepare the cream. Break the white chocolate into small pieces and place it in a heatproof bowl. Melt it in a water bath: set the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir the chocolate occasionally until it is completely liquid and smooth. Remove the bowl from the pot and set aside to cool for about 10-15 minutes. The chocolate should still be liquid but no longer hot to the touch.

Ingredients: White chocolate
Be careful not to let a drop of water get into the chocolate, as it may seize. Alternatively, you can melt the chocolate in the microwave, heating it in short, 20-second intervals and stirring each time.
7

In a large mixing bowl, place the butter at room temperature. Using the whisk attachment, beat the butter on high speed for about 5-7 minutes. The butter should become very light, almost white, and fluffy. Then, without stopping the mixing, gradually add the sifted powdered sugar (one tablespoon at a time). After adding all the sugar, beat for another 2 minutes.

Ingredients: Butter, Powdered sugar
This step is crucial for achieving a light and fluffy cream. Long beating of the butter aerates it and ensures that the cream is not heavy and greasy. Make sure the butter is really soft, but not melted.
8

Reduce the mixer speed to the minimum. Add the cold cream cheese, one tablespoon at a time, mixing briefly after each addition, just until the ingredients are combined. Then add the vanilla extract and the cooled, but still liquid, white chocolate. Increase the mixer speed to medium and beat everything together for about 1-2 minutes, until the cream is smooth, thick, and uniform.

Ingredients: Serek śmietankowy typu philadelphia, Vanilla extract, White chocolate
Do not mix the cream too long after adding the cheese, as it may curdle and become runny. The cheese must be cold, straight from the fridge, which will help maintain the stable structure of the cream. If the cream seems too runny, place it in the fridge for 15-20 minutes to thicken.

Assembling and decorating the cake

9

Make sure the cake layers are completely cool. If the top of the layers is domed, gently trim it with a long serrated knife to make the surface flat. Place the first layer on a cake stand or plate. Spread about 1/3 of the prepared cream on top and evenly distribute it using a spatula or knife.

Leveling the layers is important for the stability of the cake. The cut pieces of cake can be crumbled and used to decorate other desserts or simply eaten!
10

Cover the layer of cream with the second cake layer, gently pressing it down. Use the remaining cream to frost the top and sides of the cake. Using a spatula, try to create a slightly irregular, artistic texture on the cream, resembling snowdrifts. It doesn't have to be perfectly smooth - imperfections will add charm to the cake.

To achieve a nice effect, you can first apply a thin layer of frosting (the so-called 'crumb coat'), chill the cake for 30 minutes, and then apply a second, thicker layer. This will prevent cake crumbs from mixing with the frosting.
11

Now it's time to create a 'winter forest'. Wash and thoroughly dry the rosemary sprigs. Gently insert them into the top of the cake, forming a composition of small 'trees'. Space them out irregularly, some individually, others in small groups. Between the 'trees', scatter fresh cranberries. Finally, just before serving, dust the entire cake with powdered sugar through a small sieve to achieve the effect of fresh snow.

Ingredients: Fresh rosemary, Fresh cranberry, Powdered sugar for dusting
Decorate the cake just before serving or store it decorated in the refrigerator. Powdered sugar may absorb into the cream after a while, so for the best 'snow' effect, sprinkle it on at the last minute.

Fun Fact

💡

The use of spices such as cinnamon, cloves, and ginger in baking became popular in Europe during the Middle Ages. They were extremely expensive and imported from distant countries, so cakes richly spiced with them were a symbol of status and wealth, perfect for special occasions like Christmas.

Best for

Boże Narodzenie Zimowe przyjęcie rodzinne Elegancki deser na Sylwestra Uroczysta kolacja

Tips

🍽️ Serving

The cake tastes best at room temperature, so take it out of the fridge about 30-40 minutes before serving. Use a long, sharp knife dipped in hot water and dried before each cut to achieve perfectly even pieces. Serve with a cup of black coffee or winter tea with orange and cloves.

🥡 Storage

Due to the cream cheese-based frosting, the cake should be stored in the refrigerator in an airtight container to prevent it from absorbing other odors. It will stay fresh for 3-4 days. The frosting will firm up in the refrigerator, so remember to take it out ahead of serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Cabbage soup with dried mushrooms 120 min

Cabbage soup with dried mushrooms

Christmas Eve Dinner
Fluffy blueberry-lemon pancakes with mascarpone cream and vanilla syrup 60 min

Fluffy blueberry-lemon pancakes with masca...

Desserts
Chinese Cabbage Salad 35 min

Chinese Cabbage Salad

Christmas Eve Dinner
Herring in oil with onion (classic for Christmas Eve) 90 min

Herring in oil with onion (classic for Chr...

Christmas Eve Dinner
Tomato soup with rice 60 min

Tomato soup with rice

Christmas Eve Dinner
Onion soup with cheese 90 min

Onion soup with cheese

Soups

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Christmas Eve Dinner
Christmas Eve Dinner

Christmas Eve is the most important evening of the year - a time for tradition, family, and special dishes. Our collection of Christmas Eve recipes includes all 12 traditional dishes: from red borscht with dumplings to poppy seed cake and kutia. Recipes for carp in various versions: fried, baked,...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Christmas Desserts
Christmas Desserts

Christmas desserts are a sweet finale to the festive dinner - traditional and unique. Poppy seed roll and shortcrust pastry - with ground poppy seeds and dried fruits. Christmas kutia made from wheat, poppy seeds, honey, and nuts - an Orthodox tradition. Old Polish gingerbread maturing for weeks ...

See all recipes in this category
Reklama