Santa Hat Chocolate Cake
Course
Kids
Cuisine
Chocolate
Servings
12
Servings
12
Ingredients
Cake mixture
2
cup
wholemeal self raising flour
2
eggs
1 1/2
cups
milk of choice
2
tbsp
pure maple syrup
1/4
cup
cocoa powder
1/4
cup
dark chocolate chips
2
tbsp
coconut oil
melted
Decorations
125
g
light cream cheese
1/4
tsp
vanilla essence
1/2
tsp
pure maple syrup
6
strawberries
halved
Instructions
Cake
Preheat oven to 180c.
Place all cake mixture ingredients into mixing bowl and whisk until combined.
Pour cake mixture into lined 20x30cm slice tin.
Spread mixture evenly across tin before baking for 15 minutes until cooked through.
Allow to cool before slicing into 12 pieces.
Decorations
Whisk cream cheese, vanilla essence and maple syrup in small bowl.
Place halved strawberry in the centre of each piece.
Place cream cheese mixture into a piping bag and pip a line across the base of the strawberry and a dot at the top of the strawberry.
Store in air tight container in refrigerator for up to 5 days.
Recipe Notes
Makes 12 pieces at 150 calories per piece
Print Recipe
Santa Hat Chocolate Cake
Votes:
1
Rating:
5
You:
Rate this recipe!
Course
Kids
Cuisine
Chocolate
Servings
Ingredients
Cake mixture
2
cup
wholemeal self raising flour
2
eggs
1 1/2
cups
milk of choice
2
tbsp
pure maple syrup
1/4
cup
cocoa powder
1/4
cup
dark chocolate chips
2
tbsp
coconut oil
melted
Decorations
125
g
light cream cheese
1/4
tsp
vanilla essence
1/2
tsp
pure maple syrup
6
strawberries
halved
Course
Kids
Cuisine
Chocolate
Servings
Ingredients
Cake mixture
2
cup
wholemeal self raising flour
2
eggs
1 1/2
cups
milk of choice
2
tbsp
pure maple syrup
1/4
cup
cocoa powder
1/4
cup
dark chocolate chips
2
tbsp
coconut oil
melted
Decorations
125
g
light cream cheese
1/4
tsp
vanilla essence
1/2
tsp
pure maple syrup
6
strawberries
halved
Votes:
1
Rating:
5
You:
Rate this recipe!
Instructions
Cake
Preheat oven to 180c.
Place all cake mixture ingredients into mixing bowl and whisk until combined.
Pour cake mixture into lined 20x30cm slice tin.
Spread mixture evenly across tin before baking for 15 minutes until cooked through.
Allow to cool before slicing into 12 pieces.
Decorations
Whisk cream cheese, vanilla essence and maple syrup in small bowl.
Place halved strawberry in the centre of each piece.
Place cream cheese mixture into a piping bag and pip a line across the base of the strawberry and a dot at the top of the strawberry.
Store in air tight container in refrigerator for up to 5 days.
Recipe Notes
Makes 12 pieces at 150 calories per piece