About this recipe:Fancy a much more relaxed change from the traditional Christmas pudding or Christmas cake? Look no further than this soft and light sponge loaf cake covered in a layer of chocolate ganache. Decorate with Christmas themed rice paper cake toppers for a more festive feel if desired.
Makes: 1 900g tunis loaf cake
For the cake
250g unsalted butter, at room temperature
250g golden caster sugar
1 teaspoon vanilla extract
375g plain flour
2 teaspoons baking powder
3 tablespoons milk
For the chocolate ganache
150ml double cream
200g plain chocolate
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Method Prep:10min › Cook:45min › Ready in:55min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease and line a 900g loaf tin with baking parchment.
In a large mixing bowl, beat together the butter and the sugar until pale and fluffy. Beat in the eggs, one at a time, until well smooth then add in the vanilla extract. Sift in the flour then add the baking powder and cornflour and mix well. Finally mix in the milk and stir until smooth. Transfer to the prepared loaf tin and smooth the top.
Bake for 15 minutes at 180 C / Gas 4 and then for a further 30 minutes at 200 C / Gas 6 or until a skewer inserted in the centre comes out clean. Remove from the oven and do not remove from tin.
For the chocolate ganache:
In a saucepan over a high heat, add the cream and bring almost to the boil. Reduce the heat to low and and add the chocolate and stir until melted. Remove from the heat and allow to thicken just a little in the fridge. You want the consistency to be spreadable and not too set or too runny.
Spread the chocolate over the cake and allow to stiffen in the tin. Remove once the chocolate is firm, then slice and serve.