Santa Hat Chocolate Cake
Servings
12
Servings
12
Ingredients
Cake mixture
  • 2cup wholemeal self raising flour
  • 2 eggs
  • 1 1/2cups milk of choice
  • 2tbsp pure maple syrup
  • 1/4cup cocoa powder
  • 1/4cup dark chocolate chips
  • 2tbsp coconut oilmelted
Decorations
  • 125g light cream cheese
  • 1/4tsp vanilla essence
  • 1/2tsp pure maple syrup
  • 6 strawberrieshalved
Instructions
Cake
  1. Preheat oven to 180c.
  2. Place all cake mixture ingredients into mixing bowl and whisk until combined.
  3. Pour cake mixture into lined 20x30cm slice tin.
  4. Spread mixture evenly across tin before baking for 15 minutes until cooked through.
  5. Allow to cool before slicing into 12 pieces.
Decorations
  1. Whisk cream cheese, vanilla essence and maple syrup in small bowl.
  2. Place halved strawberry in the centre of each piece.
  3. 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.
  4. 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
Santa Hat Chocolate Cake
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
Santa Hat Chocolate Cake
Instructions
Cake
  1. Preheat oven to 180c.
  2. Place all cake mixture ingredients into mixing bowl and whisk until combined.
  3. Pour cake mixture into lined 20x30cm slice tin.
  4. Spread mixture evenly across tin before baking for 15 minutes until cooked through.
  5. Allow to cool before slicing into 12 pieces.
Decorations
  1. Whisk cream cheese, vanilla essence and maple syrup in small bowl.
  2. Place halved strawberry in the centre of each piece.
  3. 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.
  4. Store in air tight container in refrigerator for up to 5 days.
Recipe Notes

Makes 12 pieces at 150 calories per piece